Universidade de Aveiro-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2024

  1. Novel cold and thermally pasteurized cardoon-enriched functional smoothie formulations: A zero-waste manufacturing approach

    Food Chemistry, Vol. 456

2008

  1. Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties

    Journal of Food Composition and Analysis, Vol. 21, Núm. 7, pp. 521-526

2007

  1. Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment

    Food Chemistry, Vol. 102, Núm. 4, pp. 1344-1351

2006

  1. A new vinylpyranoanthocyanin pigment occurring in aged red wine

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

  2. Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine

    Analytica Chimica Acta

  3. Color properties of four cyanidin-pyruvic acid adducts

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 18, pp. 6894-6903

  4. Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 25, pp. 9598-9603

2005

  1. Isolation and structural characterization of new anthocyanin-alkyl-catechin pigments

    Food Chemistry, Vol. 90, Núm. 1-2, pp. 81-87

2004

  1. NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin)

    Tetrahedron Letters, Vol. 45, Núm. 17, pp. 3455-3457

  2. Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 17, pp. 5519-5526

  3. Synthesis of a new catechin-pyrylium derived pigment

    Tetrahedron Letters, Vol. 45, Núm. 51, pp. 9349-9352

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

  2. Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines

    Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 1, pp. 277-282

2002

  1. Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 7, pp. 2110-2116