Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

Autor: Bárbara Torres-Rochera, Elvira Manjón, María Teresa Escribano-Bailón, Ignacio García-Estévez

Publikováno v: Foods, Vol 12, Iss 19, p 3623 (2023)

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand,

Externí odkaz: https://doaj.org/article/7285594c020b434e9fbf1bae57197fd5

Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color

Autor: Bárbara Torres-Rochera, Elvira Manjón, Natércia F Brás, María Teresa Escribano-Bailón, Ignacio García-Estévez

Publikováno v: Journal of Agricultural and Food Chemistry.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f8979ea0469e6d03fba2dd4a592f071
https://doi.org/10.1021/acs.jafc.2c08502

Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Autor: Izmari Jasel Alvarez Gaona, Martín L. Fanzone, Mara V. Galmarini, Jorge Chirife, Rebeca Ferreras-Charro, Ignacio García-Estévez, María Teresa Escribano-Bailón

Publikováno v: Postprint de artículo publicado en Food Bioscience. 2022, 50, Parte A

Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abcb011acadfdfb29d45e7293671a7e
https://doi.org/10.1016/j.fbio.2022.102093

Copigmentation potential of overripe seeds from sun‐dried white grapes on anthocyanins colour and stability by differential colorimetry

Autor: Belén Gordillo, María Teresa Escribano-Bailón, Francisco J. Rivero, María José Jara-Palacios, M.L. González-Miret, Francisco J. Heredia, Ignacio García-Estévez

Publikováno v: International Journal of Food Science & Technology. 55:389-396

Overripe seeds are wine by‐products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis and polymerisation. Overripe seeds from Pedro Ximenez (PX) and Moscatel (MO) sun‐dried grapes were compared as copigments sour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd8515cd801853cf3deb9438fb32a952
https://doi.org/10.1111/ijfs.14280

Determinación de la composición fenólica en granos ancestrales de uso alimentario. Comparación de métodos analíticos y de actividad antioxidante

Autor: Magdalena M.ª Delcourt-garcía, Montserrat Dueñas, María Teresa Escribano-Bailón

Publikováno v: GREDOS: Repositorio Institucional de la Universidad de Salamanca
Universidad de Salamanca (USAL)
GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname

espanolEl objetivo de este estudio fue cuantificar los compuestos fenolicos totales de diferentes granos ancestrales: dos variedades de tef (Eragrostis tef), trigo sarraceno (Fagopyrum esculentum) y trigo espelta (Triticum spelta) por diferentes meto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fabb9c616133c5c038eb9252e1aaa67
http://hdl.handle.net/10366/144314