École doctorale
ENOLOGÍA, VITICULTURA Y SOSTENIBILIDAD
Publications (13) Publications auxquelles un chercheur a participé
2018
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Astringency: Influence of Chemical Species on Phenol-ProteinInteraction
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
Journal of Functional Foods, Vol. 48, pp. 9-18
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Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Polish Journal of Food and Nutrition Sciences, Vol. 68, Núm. 4, pp. 289-297
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Effect of polyphenol extracts of Vitis vinifera skins and seeds on the growthof antibiotic multiresistant Escherichia coli strains
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
Food Chemistry, Vol. 264, pp. 226-232
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Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823
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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
Food Chemistry, Vol. 257, pp. 341-349
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Interactions between wine phenolic compounds and human saliva in astringency perception
Food and Function, Vol. 9, Núm. 3, pp. 1294-1309
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Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds
Nutrition and Cancer, Vol. 70, Núm. 2, pp. 267-277
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Relevance of mannoprotein and flavanol structure on the strength and the forces driving their interaction with salivary proteins
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa
International Journal of Food Science and Technology, Vol. 53, Núm. 2, pp. 516-524
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Study of human salivary proline-rich proteins interaction with food tannins
Food Chemistry, Vol. 243, pp. 175-185
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Wine Color Evolution and Stability
Red Wine Technology (Elsevier), pp. 195-205