Publikationen in Zusammenarbeit mit Forschern von Universidade Do Porto (14)

2024

  1. Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1894-1901

2023

  1. Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions

    LWT, Vol. 188

  2. Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants

    Chemical and Biological Technologies in Agriculture, Vol. 10, Núm. 1

2020

  1. Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms

    Journal of agricultural and food chemistry, Vol. 68, Núm. 47, pp. 13459-13468

2019

  1. 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

  2. Interaction between Ellagitannins and Salivary Proline-Rich Proteins

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 34, pp. 9579-9590

2018

  1. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 33, pp. 8814-8823

2017

  1. Estudio del efecto sinérgico de mezclas de flavanoles en el desarrollo de astringencia

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  2. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

    Food Chemistry, Vol. 228, pp. 574-581

  3. Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6425-6433

  4. Molecular Interaction between Salivary Proteins and Food Tannins

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6415-6424

  5. Oenological perspective of red wine astringency

    Oeno One, Vol. 51, Núm. 3, pp. 237-249

  6. Polyphenols and food quality

    Journal of Food Quality

2016

  1. Effect of flavonols on wine astringency and their interaction with human saliva

    Food Chemistry, Vol. 209, pp. 358-364