Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publicaciones (9) Publicaciones en las que ha participado algún/a investigador/a
2022
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Caracterización de 4 variedades tintas minoritarias en la DO Arribes
Tierras: Agricultura, Núm. 314, pp. 34-38
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Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
LWT, Vol. 172
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Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
Food Bioscience, Vol. 50
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Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach
Food Research International, Vol. 162
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Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy
Food Reviews International, Vol. 38, Núm. 5, pp. 884-912
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Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3- O-Glucoside: An Approach in Wine-Like Model Systems
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13049-13061
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Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 41, pp. 13027-13035
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Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics
Molecules, Vol. 27, Núm. 23
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Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
Antioxidants, Vol. 11, Núm. 9