PhD school
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publications (21) Publications in which a researcher has participated
2012
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Anthocyanin copigmentation - Evaluation, mechanisms and implications for the Colour of Red Wines
Current Organic Chemistry, Vol. 16, Núm. 6, pp. 715-723
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Antioxidant activity of phenolic compounds identified in sunflower seeds
European Food Research and Technology, Vol. 235, Núm. 2, pp. 221-230
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Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods
Food Chemistry, Vol. 135, Núm. 3, pp. 1028-1035
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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Polish Journal of Food and Nutrition Sciences, Vol. 62, Núm. 4, pp. 241-250
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Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers' Varieties in Northeastern Portugal Homegardens
Plant Foods for Human Nutrition, Vol. 67, Núm. 3, pp. 229-234
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Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal
Food and Chemical Toxicology, Vol. 50, Núm. 5, pp. 1576-1582
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Characterization of sulfated quercetin and epicatechin metabolites
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 14, pp. 3592-3598
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Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
Analytica Chimica Acta, Vol. 732, pp. 153-161
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Crataegus monogyna buds and fruits phenolic extracts: Growth inhibitory activity on human tumor cell lines and chemical characterization by HPLC-DAD-ESI/MS
Food Research International, Vol. 49, Núm. 1, pp. 516-523
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Elucidation of (-)-epicatechin metabolites after ingestion of chocolate by healthy humans
Free Radical Biology and Medicine, Vol. 53, Núm. 4, pp. 787-795
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Extraction and isolation of phenolic compounds
Methods in Molecular Biology, Vol. 864, pp. 427-464
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Formation of vitisins and anthocyanin-flavanol adducts during red grape drying
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 27, pp. 6866-6874
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Glucuronidated quercetin lowers blood pressure in spontaneously hypertensive rats via deconjugation
PLoS ONE, Vol. 7, Núm. 3
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Influence of catechins and their methylated metabolites on lifespan and resistance to oxidative and thermal stress of Caenorhabditis elegans and epicatechin uptake
Food Research International, Vol. 46, Núm. 2, pp. 514-521
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Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano
Analytica Chimica Acta, Vol. 732, pp. 73-77
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Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes
Analytica Chimica Acta, Vol. 732, pp. 26-32
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Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
Food Chemistry, Vol. 135, Núm. 2, pp. 651-658
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Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L.
Food Chemistry, Vol. 132, Núm. 2, pp. 841-848
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Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
Analytica Chimica Acta, Vol. 732, pp. 78-82
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Relationship between the sensory-determined astringency and the flavanolic composition of red wines
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361