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在“Elsevier电子期刊”中，命中：17条，耗时：0.0140261 秒

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

作者：Natalia Quijada-Morí ; n ^{nataliaquijada@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Carlos Crespo-Exp&oacute ; sito ^{carlos.crespo@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Juliá ; n C. Rivas-Gonzalo ^{jcrivas@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Ignacio Garcí ; a-Esté ; vez ^{igarest@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a Teresa Escribano-Bail&oacute ; n ; ^{escriban@usal.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Flavan-3-ol ; Salivary protein ; Astringency ; Soluble aggregates ; HPLC-DAD

刊名：Food Chemistry

出版年：2016

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

作者：Susana Rí ; o Segade^a ; ¹ ; ^{susana.riosegade@unito.it" class="auth_mail" title="E-mail the corresponding author} ; Fabrizio Torchio^b ; ¹ ; Vincenzo Gerbi^a ; ^d ; Natalia Quijada-Morí ; n^c ; Ignacio Garcí ; a-Esté ; vez^c ; Simone Giacosa^a ; M. Teresa Escribano-Bail&oacute ; n^c ; Luca Rolle^a ; ^d

关键词：Flavanol extraction ; Instrumental texture analysis ; Mechanical properties ; Acoustic emission ; Seeds ; Postharvest dehydration process ; Nebbiolo winegrapes

刊名：Food Chemistry

出版年：2016

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

关键词：Oak chips-grape maceration ; American oak chips ; Syrah red wine ; Warm climate ; Colour stability

刊名：Food Chemistry

出版年：2016

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

作者：Raú ; l Ferrer-Gallego^a ; ^b ; Naté ; rcia F. Brá ; s^c ; Ignacio Garcí ; a-Esté ; vez^b ; Nuno Mateus^d ; Juliá ; n C. Rivas-Gonzalo^b ; Victor de Freitas^d ; M. Teresa Escribano-Bail&oacute ; n^b ; ^{escriban@usal.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Wine ; Flavonol ; Human saliva ; Astringency ; Fluorescence quenching ; Molecular dynamic simulations

刊名：Food Chemistry

出版年：2016

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

作者：Cristina Alcalde-Eon^a ; ^{crisalcaldeon@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Ignacio Garcí ; a-Esté ; vez^a ; ^{igarest@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Juliá ; n C. Rivas-Gonzalo^a ; ^{jcrivas@usal.es" class="auth_mail" title="E-mail the corresponding author} ; David Rodrí ; guez de la Cruz^b ; ^{droc@usal.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a Teresa Escribano-Bail&oacute ; n^a ; ^{escriban@usal.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Populus nigra L. ; Populus alba L. ; Populus tremula L. ; Salicaceae ; Poplar ; HPLC-DAD-MSn ; Anthocyanins and anthocyanin-derived pigments ; Anthers

刊名：Phytochemistry

出版年：2016

6.Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes

作者：Cristina Alcalde-Eon^a ; Ignacio Garcí ; a-Esté ; vez^a ; Alberto Martí ; n-Baz^b ; Juliá ; n C. Rivas-Gonzalo^a ; M. Teresa Escribano-Bail&oacute ; n^a ; ^{escriban@usal.es" class="auth_mail}

关键词：Vitis vinifera L. cv Rufete ; Anthocyanins ; Flavonols ; HPLC-DAD-ESI-MSn ; Hierarchical cluster analysis

刊名：Biochemical Systematics and Ecology

出版年：April, 2014

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

作者：Matilde Garcí ; a-Marino^a ; M. Luisa Escudero-Gilete^b ; M. Teresa Escribano-Bail&oacute ; n^a ; M. Lourdes Gonzá ; lez-Miret^b ; Juliá ; n C. Rivas-Gonzalo^a ; Francisco J. Heredia^b ; ^{heredia@us.es}

关键词：Red wine ; Colour ; Pigments ; Colorimetric techniques ; Tempranillo ; Graciano

刊名：Food Research International

出版年：2013

8.Evaluation of sensory parameters of grapes using near infrared spectroscopy

作者：Raú ; l Ferrer-Gallego^a ; José ; Miguel Herná ; ndez-Hierro^b ; Juliá ; n C. Rivas-Gonzalo^a ; M. Teresa Escribano-Bail&oacute ; n^a ; ^{escriban@usal.es}

关键词：Sensory analysis ; Near infrared spectroscopy ; Astringency ; Grapes

刊名：Journal of Food Engineering

出版年：2013

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

作者：Matilde Garcí ; a-Marino^a ; Marí ; a Luisa Escudero-Gilete^b ; Francisco José ; Heredia^b ; Marí ; a Teresa Escribano-Bail&oacute ; n^a ; ^{escriban@usal.es} ; Juliá ; n Carlos Rivas-Gonzalo^a

关键词：Copigmentation ; Color ; CIELAB ; Co-winemaking ; Polyphenols

刊名：Food Research International

出版年：2013

10.Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

关键词：Wine colour ; Anthocyanins ; Tempranillo ; Graciano ; Colorimetric techniques ; CIELAB

刊名：Analytica Chimica Acta

出版年：2012

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作者(17)

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2027年及以后(1)

2016年(5)

2013年(3)

2012年(4)

2011年(1)

2004年(1)

2000年及以前(2)

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