Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publicacións (11) Publicacións nas que participase algún/ha investigador/a
2011
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Analysis of flavonoids in foods and biological samples
Mini-Reviews in Medicinal Chemistry, Vol. 11, Núm. 14, pp. 1239-1255
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Antioxidant properties of major metabolites of quercetin
European Food Research and Technology, Vol. 232, Núm. 1, pp. 103-111
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Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification
Australian Journal of Grape and Wine Research, Vol. 17, Núm. 3, pp. 383-393
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Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy
LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 847-853
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Effects of O-methylated metabolites of quercetin on oxidative stress, thermotolerance, lifespan and bioavailability on Caenorhabditis elegans
Food and Function, Vol. 2, Núm. 8, pp. 445-456
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In vitro evaluation of the antioxidant and anti-inflammatory activities of sulphated metabolites of catechins
CyTA: Journal of food, Vol. 9, Núm. 4, pp. 257-264
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Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during rippering. Correlation with the phenolic composition of the grape skins
CyTA: Journal of food, Vol. 9, Núm. 4, pp. 290-294
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Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines
Talanta, Vol. 85, Núm. 4, pp. 2060-2066
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Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
Plant Foods for Human Nutrition, Vol. 66, Núm. 2, pp. 187-195
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Use of HPLC-DAD-ESI/MS to profile phenolic compounds in edible wild greens from Portugal
Food Chemistry, Vol. 127, Núm. 1, pp. 169-173
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Vascular deconjugation of quercetin glucuronide: The flavonoid paradox revealed?
Molecular Nutrition and Food Research, Vol. 55, Núm. 12, pp. 1780-1790