École doctorale
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Articles (12) Publications auxquelles un chercheur a participé
2014
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Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
Journal of Food Composition and Analysis, Vol. 34, Núm. 1, pp. 99-113
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Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes
Biochemical Systematics and Ecology, Vol. 53, pp. 76-80
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Aplicaciones de la aerobiología en el cultivo de la vid
Tierras: Agricultura, Núm. 217, pp. 92-96
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Bioactxf Arenaria montana L
Food and Function, Vol. 5, Núm. 8, pp. 1848-1855
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Color stabilization of red wines. A chemical and colloidal approach
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 29, pp. 6984-6994
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Exploring the antioxidant potential of Helichrysum stoechas (L.) Moench phenolic compounds for cosmetic applications: Chemical characterization, microencapsulation and incorporation into a moisturizer
Industrial Crops and Products, Vol. 53, pp. 330-336
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Flavonoid metabolites transport across a human BBB model
Food Chemistry, Vol. 149, pp. 190-196
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Nitric oxide plays a role in stem cell niche homeostasis through its interaction with auxin
Plant Physiology, Vol. 166, Núm. 4, pp. 1972-1984
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Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample?
Food Chemistry, Vol. 156, pp. 339-346
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Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
Food Chemistry, Vol. 154, pp. 44-51
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Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Food Chemistry, Vol. 146, pp. 41-47
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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas
Food Research International, Vol. 62, pp. 1100-1107