Julián Carlos Rivas Gonzalo-rekin lankidetzan egindako argitalpenak (76)

2011

  1. Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines

    Talanta, Vol. 85, Núm. 4, pp. 2060-2066

2009

  1. Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

    Food Chemistry, Vol. 114, Núm. 2, pp. 649-656

2008

  1. Colour implications of self-association processes of wine anthocyanins

    European Food Research and Technology, Vol. 226, Núm. 3, pp. 483-490

  2. Influencia de las prácticas enológicas en la evolución del contenido fenólico de vinos tintos

    Trabajos presentados con motivo del VI Foro Mundial del Vino: [recurso electrónico]. La Rioja, 2008

  3. Las prácticas enológicas en la evolución del contenido fenólico

    La Semana vitivinícola, Núm. 3248, pp. 6-14

  4. Understanding the potential health promoting effect of flavonoids

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3146-3150

2007

  1. Anthocyanin pigments in strawberry

    LWT - Food Science and Technology, Vol. 40, Núm. 2, pp. 374-382

  2. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn

    Journal of Mass Spectrometry, Vol. 42, Núm. 6, pp. 735-748

2006

  1. A new vinylpyranoanthocyanin pigment occurring in aged red wine

    Food Chemistry, Vol. 97, Núm. 4, pp. 689-695

  2. Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)

    Phytochemical Analysis, Vol. 17, Núm. 1, pp. 8-14

  3. Behaviour and characterisation of the colour during red wine making and maturation

    Analytica Chimica Acta, Vol. 563, Núm. 1-2 SPEC. ISS., pp. 215-222

  4. Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study

    Analytica Chimica Acta, Vol. 563, Núm. 1-2 SPEC. ISS., pp. 238-254

  5. Characterization of the mean degree of polymerization of proanthocyanidins in red wines using Liquid Chromatography-Mass Spectrometry (LC-MS)

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 12, pp. 4326-4332

  6. Flavanol-anthocyanin condensed pigments in plant extracts

    Food Chemistry, Vol. 94, Núm. 3, pp. 428-436

2004

  1. Anthocyanins in cereals

    Journal of Chromatography A, Vol. 1054, Núm. 1-2, pp. 129-141

  2. Evaluation of the antioxidant properties of fruits

    Food Chemistry, Vol. 84, Núm. 1, pp. 13-18

  3. Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration

    Analytica Chimica Acta

  4. Flavanol Content and Antioxidant Activity in Winery Byproducts

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 2, pp. 234-238

  5. Separation of pyranoanthocyanins from red wine by column chromatography

    Analytica Chimica Acta, Vol. 513, Núm. 1, pp. 305-318

2003

  1. A new class of blue anthocyanin-derived pigments isolated from red wines

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 7, pp. 1919-1923