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J

Julián C. Rivas-Gonzalo

university of salamanca

H指数:58

被引数:9,956

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Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2017-06-0220

OAAI

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-06-0126

OAAI

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

IF6.1

2016-11-0110

OAAI

Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles

IF9.8

2016-10-0122

OAAI

Effect of flavonols on wine astringency and their interaction with human saliva

IF9.8

2016-10-0182

OA

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

IF9.8

2016-09-0118

OAAI

Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L.. Differentiation between Populus nigra, Populus alba and Populus tremula

IF3.4

2016-08-0122

OAAI

New Anthocyanin-Human Salivary Protein Complexes

IF3.9

2015-07-2369

OAAI

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-05-0716

PREAI

Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-04-2731

PREAI

Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-04-1057

OAAI

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

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-03-0110

OAAI

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

葡萄酒酚类化合物的苦味和涩味亚品质的感官评估: 香气的协同作用和调节

FOOD RESEARCH INTERNATIONAL

IF8

2014-08-01154

PREAI

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

Tempranillo红葡萄酒的多酚，多糖和寡糖组成及其与涩味的关系

IF9.8

2014-07-01107

OA

Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2014-05-0147

OAAI

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

红葡萄酒的颜色稳定。化学和胶体方法

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-03-1348

OA

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

IF9.8

2014-03-01103

OAAI

Hemisynthesis and Structural and Chromatic Characterization of Delphinidin 3-O-Glucoside-Vescalagin Hybrid Pigments

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-11-1514

PREAI

Thermodynamic and Kinetic Properties of a New Myrtillin-Vescalagin Hybrid Pigment

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-11-159

PREAI

Evaluation of sensory parameters of grapes using near infrared spectroscopy

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-10-0134

OAAI