Artículos (13) Publicaciones en las que ha participado algún/a investigador/a

2019

  1. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 14, pp. 4031-4042

  2. Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador

    Journal of Food Composition and Analysis, Vol. 84

  3. Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

    Food Chemistry, Vol. 276, pp. 33-42

  4. Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere

    Food Chemistry, Vol. 286, pp. 43-50

  5. Epicatechin modulates stress-resistance in C. Elegans via insulin/IGF-1 signaling pathway

    PLoS ONE, Vol. 14, Núm. 1

  6. Exploring target genes involved in the effect of quercetin on the response to oxidative stress in caenorhabditis elegans

    Antioxidants, Vol. 8, Núm. 12

  7. In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)

    Heliyon, Vol. 5, Núm. 1

  8. Interaction between Ellagitannins and Salivary Proline-Rich Proteins

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 34, pp. 9579-9590

  9. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

    Food Research International, Vol. 126

  10. Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential

    Journal of Food Measurement and Characterization, Vol. 13, Núm. 3, pp. 2448-2460

  11. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 477-485

  12. Stability of petal color polymorphism: The significance of anthocyanin accumulation in photosynthetic tissues

    BMC Plant Biology, Vol. 19, Núm. 1

  13. Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

    Food Chemistry, Vol. 272, pp. 210-215