Argitalpenak (82) Ignacio García Estévez argitalpenak

2024

  1. Ability of Different Flavonols and Commercial Mannoproteins to Enhance Wine Colour through Copigmentation

    Australian Journal of Grape and Wine Research, Vol. 2024

  2. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

    Food Research International, Vol. 179

  3. Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

    Foods, Vol. 13, Núm. 6

  4. Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 20, pp. 11606-11616

  5. 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

  6. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols

    Food Chemistry, Vol. 430

2023

  1. Aceite de palma y palmiste. Estudio de su utilización en la elaboración de galletas a través del etiquetado

    Farmajournal, Vol. 8, Núm. 2, pp. 27-35

  2. 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

  3. Diseño e implementación de píldoras formativas con autoevaluación mediante Kaltura como una nueva metodología para mejorar el aprendizaje

    Proceedings 2nd international congress: education and knowledge

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

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

  5. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

    Food Chemistry, Vol. 400

  6. First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling

    Food Chemistry, Vol. 413

  7. Herramientas audiovisuales aplicadas en un modelo de aula invertida para el aprendizaje significativo de la normativa sobre etiquetado alimentario

    Libro de Actas de las XXX Jornadas Internacionales de Tecnología Educativa: 30 años de docencia e investigación en Tecnología Educativa: Balance y futuro

  8. Herramientas de gamificación aplicadas al ámbito de la Bromatología

    Proceedings 2nd international congress: education and knowledge

  9. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines

    Current Research in Food Science, Vol. 6

  10. Introducción de la herramienta "Breakout Educativo" en la docencia para fomentar el papel activo del alumnado en el proceso de enseñanza-aprendizaje

    Libro de Actas de las XXX Jornadas Internacionales de Tecnología Educativa: 30 años de docencia e investigación en Tecnología Educativa: Balance y futuro

  11. Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

    Foods, Vol. 12, Núm. 19

2022

  1. Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine

    LWT, Vol. 172

  2. 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

  3. Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

    Food Reviews International, Vol. 38, Núm. 5, pp. 884-912