| 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 | 109 | 2016 |
| The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach E Brandão, MS Silva, I García-Estévez, P Williams, N Mateus, T Doco, ... Carbohydrate polymers 177, 77-85, 2017 | 104 | 2017 |
| Human bitter taste receptors are activated by different classes of polyphenols S Soares, MS Silva, I Garcia-Estevez, P Groβmann, N Bras, E Brandao, ... Journal of Agricultural and Food Chemistry 66 (33), 8814-8823, 2018 | 102 | 2018 |
| 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 | 90 | 2018 |
| 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 | 70 | 2014 |
| Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins AM Ramos-Pineda, I García-Estévez, M Dueñas, MT Escribano-Bailón Food Chemistry 264, 226-232, 2018 | 69 | 2018 |
| Application of differential colorimetry to evaluate anthocyanin–flavonol–flavanol ternary copigmentation interactions in model solutions B Gordillo, FJ Rodríguez-Pulido, ML González-Miret, N Quijada-Morín, ... Journal of Agricultural and Food Chemistry 63 (35), 7645-7653, 2015 | 69 | 2015 |
| Study of human salivary proline-rich proteins interaction with food tannins S Soares, I Garcia-Estevez, R Ferrer-Galego, NF Brás, E Brandão, M Silva, ... Food Chemistry 243, 175-185, 2018 | 65 | 2018 |
| Color stabilization of red wines. A chemical and colloidal approach C Alcalde-Eon, I García-Estévez, V Puente, JC Rivas-Gonzalo, ... Journal of agricultural and food chemistry 62 (29), 6984-6994, 2014 | 63 | 2014 |
| Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer A Jiménez‐Gómez, I García‐Estévez, P García‐Fraile, ... Journal of the Science of Food and Agriculture 100 (6), 2742-2749, 2020 | 61 | 2020 |
| Development of a fractionation method for the detection and identification of oak ellagitannins in red wines I García-Estévez, MT Escribano-Bailón, JC Rivas-Gonzalo, C Alcalde-Eon Analytica Chimica Acta 660 (1-2), 171-176, 2010 | 57 | 2010 |
| First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins I Garcia-Estevez, L Cruz, J Oliveira, N Mateus, V de Freitas, S Soares Food Chemistry 228, 574-581, 2017 | 56 | 2017 |
| Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization M Dueñas, I García-Estévez Foods 9 (6), 817, 2020 | 54 | 2020 |
| Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR E Brandão, MS Silva, I Garcia-Estevez, N Mateus, V de Freitas, S Soares Food chemistry 228, 427-434, 2017 | 47 | 2017 |
| Molecular interaction between salivary proteins and food tannins MS Silva, I Garcia-Estevez, E Brandao, N Mateus, V de Freitas, S Soares Journal of agricultural and food chemistry 65 (31), 6415-6424, 2017 | 46 | 2017 |
| Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions M Ayuso-Calles, I García-Estévez, A Jiménez-Gómez, JD Flores-Félix, ... Foods 9 (9), 1166, 2020 | 44 | 2020 |
| Influence of chemical species on polyphenol–protein interactions related to wine astringency AM Ramos-Pineda, GH Carpenter, I García-Estévez, MT Escribano-Bailon Journal of agricultural and food chemistry 68 (10), 2948-2954, 2019 | 42 | 2019 |
| 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 | 38 | 2020 |
| Wine color evolution and stability MT Escribano-Bailón, JC Rivas-Gonzalo, I García-Estévez Red wine technology, 195-205, 2019 | 38 | 2019 |
| Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples I Garcia-Estevez, MT Escribano-Bailón, JC Rivas-Gonzalo, C Alcalde-Eon Journal of agricultural and food chemistry 60 (6), 1373-1379, 2012 | 38 | 2012 |
