Grupo de Investigación en Polifenoles (GIP)

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

Rodríguez-Pulido, Francisco J.; Ferrer-Gallego, Raúl; González-Miret, M. Lourdes; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

; Heredia, Francisco J. (2012)

Artículo

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

Río Segade, Susana; Torchio, Fabrizio; Gerbi, Vincenzo; Quijada-Morín, Natalia; García Estévez, Ignacio

; Giacosa, Simone; Escribano Bailón, María Teresa

; Rolle, Luca (2016)

Artículo

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

Quijada-Morín, Natalia; García Estévez, Ignacio

; Nogales-Bueno, Julio; Rodríguez-Pulido, Francisco J.; Heredia, Francisco J.; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

; Hernández-Hierro, José Miguel (2016)

Artículo

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

Quijada-Morín, Natalia; Crespo-Expósito, Carlos; Rivas Gonzalo, Julián C.; García Estévez, Ignacio

; Escribano Bailón, María Teresa

(2016)

Artículo

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, María Teresa

(2014)

Artículo

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, María Teresa

(2012)

Artículo

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments

Quijada-Morín, Natalia; Dangles, Olivier; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

(2010)

Artículo

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

Le Grottaglie, L.; García Estévez, Ignacio

; Romano, R.; Manzo, N.; Rivas Gonzalo, Julián C.; Alcalde Eon, Cristina

; Escribano Bailón, María Teresa

(2015)

Artículo

The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiae

Jiménez, Alberto; Lisa Santamaría, Patricia; García Marino, Matilde; Escribano Bailón, María Teresa

; Rivas Gonzalo, Julián C.; Revuelta Doval, José Luis

(2010)

Artículo

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, María Teresa

(2014)

Artículo

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

Hernández-Hierro, José Miguel; Quijada-Morín, Natalia; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

(2012)

Artículo

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Gordillo, Belén; Baca-Bocanegra, Berta; Rodríguez-Pulido, Francisco J.; González-Miret, M. Lourdes; García Estévez, Ignacio

; Quijada-Morín, Natalia; Heredia, Francisco J.; Escribano Bailón, María Teresa

(2016)

Artículo

Flavanol–anthocyanin condensed pigments in plant extracts

González Paramás, Ana María

; Lopes da Silva, Fátima; Martín-López, Pilar; Macz-Pop, Glenda; González Manzano, Susana

; Alcalde Eon, Cristina

; Pérez-Alonso, José Joaquín; Escribano Bailón, María Teresa

; Rivas Gonzalo, Julián C.; Santos Buelga, Celestino

(2006)

Artículo

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

González Manzano, Susana

; Dueñas Patón, Montserrat

; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

; Santos Buelga, Celestino

(2009)

Artículo

Colour implications of self-association processes of wine anthocyanins

González Manzano, Susana

; Santos Buelga, Celestino

; Dueñas Patón, Montserrat

; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

(2007)

Artículo

Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)

González Manzano, Susana

; Santos Buelga, Celestino

; Pérez-Alonso, José Joaquín; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

(2006)

Artículo

Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes?

Alcalde Eon, Cristina

; Rivas Gonzalo, Julián C.; Muñoz, O.; Escribano Bailón, María Teresa

(2013)

Artículo

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

García Marino, Matilde; Escudero-Gilete, M. Luisa; Escribano Bailón, María Teresa

; González-Miret, M. Lourdes; Rivas Gonzalo, Julián C.; José Heredia, Francisco (2013)

Artículo

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

García Marino, Matilde; Hernández-Hierro, José Miguel; Santos Buelga, Celestino

; Rivas Gonzalo, Julián C.; Escribano Bailón, María Teresa

(2011)

Artículo

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

García Marino, Matilde; Escudero-Gilete, M. Luisa; Heredia, Francisco J.; Escribano Bailón, María Teresa

; Rivas Gonzalo, Julián C. (2013)

Artículo

Grupo de Investigación en Polifenoles (GIP)

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GIP. Artículos del Grupo de Investigación en Polifenoles [61]

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Soumissions récentes

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiae

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Flavanol–anthocyanin condensed pigments in plant extracts

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

Colour implications of self-association processes of wine anthocyanins

Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)

Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes?

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

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

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

Grupo de Investigación en Polifenoles (GIP)

Collections dans cette communauté

GIP. Artículos del Grupo de Investigación en Polifenoles [61]

Parcourir par

Soumissions récentes

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision ﻿

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration ﻿

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach ﻿

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile ﻿

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency ﻿

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines ﻿

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments ﻿

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation ﻿

The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiae ﻿

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree ﻿

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes ﻿

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time ﻿

Flavanol–anthocyanin condensed pigments in plant extracts ﻿

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

Colour implications of self-association processes of wine anthocyanins ﻿

Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS) ﻿

Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes? ﻿

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements ﻿

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

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties ﻿

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments

Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation

The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiae

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Flavanol–anthocyanin condensed pigments in plant extracts

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

Colour implications of self-association processes of wine anthocyanins

Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)

Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes?

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

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

Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties