Artikel mit Open-Access-Mandaten - M. TERESA ESCRIBANO BAILONWeitere Informationen
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Cell wall mannoproteins from yeast affect salivary protein–flavanol interactions through different molecular mechanisms
E Manjon, NF Brás, I Garcia-Estevez, MT Escribano-Bailón
Journal of Agricultural and Food Chemistry 68 (47), 13459-13468, 2020
Mandate: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Wine color evolution and stability
MT Escribano-Bailón, JC Rivas-Gonzalo, I García-Estévez
Red wine technology, 195-205, 2019
Mandate: Government of Spain
Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins
S Soares, MS Silva, I Garcia-Estevez, E Brandao, F Fonseca, ...
Food chemistry 276, 33-42, 2019
Mandate: Fundação para a Ciência e a Tecnologia, Portugal, European Commission
Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures
SY Li, PR Zhao, MQ Ling, MY Qi, I García-Estévez, MT Escribano-Bailón, ...
Food Research International 130, 108885, 2020
Mandate: National Natural Science Foundation of China
Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest
MC Cittadini, I García-Estévez, MT Escribano-Bailón, RM Bodoira, ...
Journal of Food Composition and Analysis 97, 103775, 2021
Mandate: Government of Spain, Government of Argentina
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 …
F Chamizo-González, IG Estévez, B Gordillo, E Manjón, ...
Food Chemistry 413, 135591, 2023
Mandate: Government of Spain
Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
IJA Gaona, ML Fanzone, J Chirife, R Ferreras-Charro, I García-Estévez, ...
Food Research International 179, 113971, 2024
Mandate: Government of Spain
Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids
I García-Estévez, E Salas, MT Escribano-Bailón, C Alcalde-Eon
Wine Analysis and Testing Techniques, 39-58, 2024
Mandate: Government of Spain
Astringency and Colour of Wine: Role, Significance, Mechanism and Methods of Evaluation
MT Escribano-Bailón, AM Ramos-Pineda, I García-Estévez
Winemaking, 703-719, 2021
Mandate: Government of Spain
Verfügbar: 70
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas
R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ...
Food Research International 62, 1100-1107, 2014
Mandate: Government of Spain
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
JM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ...
Food Chemistry 146, 41-47, 2014
Mandate: Government of Spain
Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
N Quijada-Morín, P Williams, JC Rivas-Gonzalo, T Doco, ...
Food Chemistry 154, 44-51, 2014
Mandate: Government of Spain
Anthocyanin copigmentation-evaluation, mechanisms and implications for the colour of red wines
MT Escribano Bailon, SB Celestino
Current Organic Chemistry, 715-723, 2012
Mandate: Government of Spain
Relationship between the sensory-determined astringency and the flavanolic composition of red wines
N Quijada-Morín, J Regueiro, J Simal-Gándara, E Tomás, ...
Journal of Agricultural and Food Chemistry 60 (50), 12355-12361, 2012
Mandate: Government of Spain
Effect of flavonols on wine astringency and their interaction with human saliva
R Ferrer-Gallego, NF Brás, I García-Estévez, N Mateus, JC Rivas-Gonzalo, ...
Food chemistry 209, 358-364, 2016
Mandate: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
R Ferrer-Gallego, R Gonçalves, JC Rivas-Gonzalo, MT Escribano-Bailón, ...
Food chemistry 135 (2), 651-658, 2012
Mandate: Government of Spain
Interactions between wine phenolic compounds and human saliva in astringency perception
I García-Estévez, AM Ramos-Pineda, MT Escribano-Bailón
Food & function 9 (3), 1294-1309, 2018
Mandate: Government of Spain
New anthocyanin–human salivary protein complexes
R Ferrer-Gallego, S Soares, N Mateus, J Rivas-Gonzalo, ...
Langmuir 31 (30), 8392-8401, 2015
Mandate: Government of Spain
Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification
E Boido, M García‐Marino, E Dellacassa, F Carrau, JC Rivas‐Gonzalo, ...
Australian Journal of Grape and Wine Research 17 (3), 383-393, 2011
Mandate: Government of Spain
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
C Alcalde-Eon, I García-Estévez, R Ferreras-Charro, JC Rivas-Gonzalo, ...
Journal of Food Composition and Analysis 34 (1), 99-113, 2014
Mandate: Government of Spain
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