PhD school
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Articles (13) Publications in which a researcher has participated
2019
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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
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Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador
Journal of Food Composition and Analysis, Vol. 84
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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
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Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere
Food Chemistry, Vol. 286, pp. 43-50
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Epicatechin modulates stress-resistance in C. Elegans via insulin/IGF-1 signaling pathway
PLoS ONE, Vol. 14, Núm. 1
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Exploring target genes involved in the effect of quercetin on the response to oxidative stress in caenorhabditis elegans
Antioxidants, Vol. 8, Núm. 12
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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
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Interaction between Ellagitannins and Salivary Proline-Rich Proteins
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 34, pp. 9579-9590
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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
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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
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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
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Stability of petal color polymorphism: The significance of anthocyanin accumulation in photosynthetic tissues
BMC Plant Biology, Vol. 19, Núm. 1
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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