Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer
Jiménez‐Gómez, Alejandro, García‐Estévez, Ignacio, García‐Fraile, Paula, Escribano‐Bailón, M Teresa, Rivas, Raúl
Published in Journal of the science of food and agriculture (01.04.2020)
Published in Journal of the science of food and agriculture (01.04.2020)
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Journal Article
Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes
García-Estévez, Ignacio, Alcalde-Eon, Cristina, Escribano-Bailón, M. Teresa
Published in Journal of agricultural and food chemistry (09.08.2017)
Published in Journal of agricultural and food chemistry (09.08.2017)
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Journal Article
Bacterial Fertilizers Based on Rhizobium laguerreae and Bacillus halotolerans Enhance Cichorium endivia L. Phenolic Compound and Mineral Contents and Plant Development
Jiménez-Gómez, Alejandro, García-Estévez, Ignacio, Escribano-Bailón, M Teresa, García-Fraile, Paula, Rivas, Raúl
Published in Foods (15.02.2021)
Published in Foods (15.02.2021)
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Journal Article
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
Ferrer-Gallego, Raúl, García-Marino, Matilde, Miguel Hernández-Hierro, José, Rivas-Gonzalo, Julián C., Teresa Escribano-Bailón, M.
Published in Analytica chimica acta (15.02.2010)
Published in Analytica chimica acta (15.02.2010)
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Journal Article
Conference Proceeding
Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions
Ayuso-Calles, Miguel, García-Estévez, Ignacio, Jiménez-Gómez, Alejandro, Flores-Félix, José D., Escribano-Bailón, M. Teresa, Rivas, Raúl
Published in Foods (01.09.2020)
Published in Foods (01.09.2020)
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Journal Article
Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside
Gómez-Míguez, Manuela, González-Manzano, Susana, Escribano-Bailón, M. Teresa, Heredia, Francisco J, Santos-Buelga, Celestino
Published in Journal of agricultural and food chemistry (26.07.2006)
Published in Journal of agricultural and food chemistry (26.07.2006)
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Journal Article
Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
Manjón, Elvira, Recio-Torrado, Alberto, Ramos-Pineda, Alba M., García-Estévez, Ignacio, Escribano-Bailón, M. Teresa
Published in Food research international (01.05.2021)
Published in Food research international (01.05.2021)
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Journal Article
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
Ferrer-Gallego, Raúl, Hernández-Hierro, José Miguel, Rivas-Gonzalo, Julián C, Escribano-Bailón, M Teresa
Published in Journal of the science of food and agriculture (15.03.2013)
Published in Journal of the science of food and agriculture (15.03.2013)
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Journal Article
Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins
Soares, Susana, Santos Silva, Mafalda, García-Estévez, Ignacio, Brandão, Elsa, Fonseca, Fátima, Ferreira-da-Silva, Frederico, Teresa Escribano-Bailón, M., Mateus, Nuno, de Freitas, Victor
Published in Food chemistry (15.03.2019)
Published in Food chemistry (15.03.2019)
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Journal Article
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
Ferrer-Gallego, Raúl, Hernández-Hierro, José Miguel, Rivas-Gonzalo, Julián C., Escribano-Bailón, M. Teresa
Published in Food research international (01.08.2014)
Published in Food research international (01.08.2014)
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Journal Article
Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms
Manjón, Elvira, Brás, Natércia F, García-Estévez, Ignacio, Escribano-Bailón, M. Teresa
Published in Journal of agricultural and food chemistry (25.11.2020)
Published in Journal of agricultural and food chemistry (25.11.2020)
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Journal Article
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
Quijada-Morín, Natalia, Regueiro, Jorge, Simal-Gándara, Jesús, Tomás, Esperanza, Rivas-Gonzalo, Julián C, Escribano-Bailón, M. Teresa
Published in Journal of agricultural and food chemistry (19.12.2012)
Published in Journal of agricultural and food chemistry (19.12.2012)
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Journal Article
Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
Quijada-Morín, Natalia, Williams, Pascale, Rivas-Gonzalo, Julián C., Doco, Thierry, Escribano-Bailón, M. Teresa
Published in Food chemistry (01.07.2014)
Published in Food chemistry (01.07.2014)
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Journal Article
Effect of flavonols on wine astringency and their interaction with human saliva
Ferrer-Gallego, Raúl, Brás, Natércia F., García-Estévez, Ignacio, Mateus, Nuno, Rivas-Gonzalo, Julián C., de Freitas, Victor, Escribano-Bailón, M. Teresa
Published in Food chemistry (15.10.2016)
Published in Food chemistry (15.10.2016)
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Journal Article
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Hernández-Hierro, José Miguel, Quijada-Morín, Natalia, Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Ayestarán, Belén, Rivas-Gonzalo, Julián C., Escribano-Bailón, M. Teresa
Published in Food chemistry (01.03.2014)
Published in Food chemistry (01.03.2014)
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Journal Article
New Anthocyanin–Human Salivary Protein Complexes
Ferrer-Gallego, Raúl, Soares, Susana, Mateus, Nuno, Rivas-Gonzalo, Julián, Escribano-Bailón, M. Teresa, Freitas, Victor de
Published in Langmuir (04.08.2015)
Published in Langmuir (04.08.2015)
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Journal Article
Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes
Garcia-Estevez, Ignacio, Quijada-Morin, Natalia, Rivas-Gonzalo, Julián C, Martinez-Fernandez, José, Sanchez, Nilda, Herrero-Jimenez, Carlos M, Escribano-Bailon, M Teresa
Published in Journal of the science of food and agriculture (01.09.2017)
Published in Journal of the science of food and agriculture (01.09.2017)
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Journal Article
Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential
Aouadi, Meriem, Escribano-Bailón, M. Teresa, Guenni, Karim, Salhi Hannachi, Amel, Dueñas, Montserrat
Published in Journal of food measurement & characterization (01.09.2019)
Published in Journal of food measurement & characterization (01.09.2019)
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Journal Article