Escuela de doctorado
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Artigos (23) Publicacións nas que participase algún/ha investigador/a
2013
-
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 967-972
-
Antifungal activity and detailed chemical characterization of Cistus ladanifer phenolic extracts
Industrial Crops and Products, Vol. 41, Núm. 1, pp. 41-45
-
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1732-1740
-
Bryonia dioica, Tamus communis and Lonicera periclymenum fruits: Characterization in phenolic compounds and incorporation of their extracts in hydrogel formulations for topical application
Industrial Crops and Products, Vol. 49, pp. 169-176
-
Characterisation of phenolic compounds in wild fruits from Northeastern Portugal
Food Chemistry, Vol. 141, Núm. 4, pp. 3721-3730
-
Characterization and modulation of glucose uptake in a human blood-brain barrier model
Journal of Membrane Biology, Vol. 246, Núm. 9, pp. 669-677
-
Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC-DAD-ESI/MS and evaluation of antifungal properties
Industrial Crops and Products, Vol. 44, pp. 104-110
-
Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes
Food Chemistry, Vol. 138, Núm. 4, pp. 2168-2173
-
Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction
Food Chemistry, Vol. 141, Núm. 4, pp. 4152-4160
-
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
Food Research International, Vol. 51, Núm. 1, pp. 123-131
-
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
Food Research International, Vol. 50, Núm. 1, pp. 20-30
-
Deglycosylation is a key step in biotransformation and lifespan effects of quercetin-3-O-glucoside in Caenorhabditis elegans
Pharmacological Research, Vol. 76, pp. 41-48
-
Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)
Food Chemistry, Vol. 138, Núm. 1, pp. 547-555
-
Evaluation of sensory parameters of grapes using near infrared spectroscopy
Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339
-
Hemisynthesis and structural and chromatic characterization of delphinidin 3- O -glucoside-vescalagin hybrid pigments
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 47, pp. 11560-11568
-
Identification by HPLC-MS of anthocyanin derivatives in raisins
Journal of Chemistry
-
Infusion and decoction of wild German chamomile: Bioactivity and characterization of organic acids and phenolic compounds
Food Chemistry, Vol. 136, Núm. 2, pp. 947-954
-
Leaves and decoction of Juglans regia L.: Different performances regarding bioactive compounds and in vitro antioxidant and antitumor effects
Industrial Crops and Products, Vol. 51, pp. 430-436
-
Nutrients, phytochemicals and bioactivity of wild Roman chamomile: A comparison between the herb and its preparations
Food Chemistry, Vol. 136, Núm. 2, pp. 718-725
-
Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
Food Chemistry, Vol. 136, Núm. 1, pp. 1-8