ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD

2020

1. Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization

   Foods, Vol. 9, Núm. 6

2. Bioavailability of melatonin from lentil sprouts and its role in the plasmatic antioxidant status in rats

   Foods, Vol. 9, Núm. 3

3. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

   Food Research International, Vol. 130

4. Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms

   Journal of agricultural and food chemistry, Vol. 68, Núm. 47, pp. 13459-13468

5. Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetry

   International Journal of Food Science and Technology, Vol. 55, Núm. 1, pp. 389-396

6. Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante

   Farmajournal, Vol. 5, Núm. 2, pp. 27-41

7. Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

   Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2742-2749

8. Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency

   Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 10, pp. 2948-2954

9. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

   Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 10, pp. 2955-2963

10. Phenolic metabolites from 5,000-year-old coprolites of Myotragus balearicus, an extinct insular bovid

    Quaternary International, Vol. 554, pp. 143-149

11. Rhizobium laguerreae improves productivity and phenolic compound content of lettuce (Lactuca sativa L.) under saline stress conditions

    Foods, Vol. 9, Núm. 9