Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rebeca Ferreras-Charro"'
Autor:
Cristina Alcalde-Eon, Rebeca Ferreras-Charro, Ignacio García-Estévez, María-Teresa Escribano-Bailón
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100467- (2023)
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP “Sierra de Salamanca”, demonstrated its phenolic potential to
Externí odkaz:
https://doaj.org/article/b82513e37f4641d6a7818aee54b7db4b
Autor:
Silvia Cañas, Miguel Rebollo-Hernanz, Cheyenne Braojos, Vanesa Benítez, Rebeca Ferreras-Charro, Montserrat Dueñas, Yolanda Aguilera, María A. Martín-Cabrejas
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1818 (2022)
Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compound
Externí odkaz:
https://doaj.org/article/c8ef8aab43654e10983973c43d71d9b5
Autor:
Yolanda Aguilera, Maria Martin-cabrejas, Rebeca Ferreras Charro, Vanesa Benitez, Montserrat Duenas-Paton, Cheyenne Braojos Molero de Ávila, Silvia Cañas, Miguel Rebollo-Hernanz
Publikováno v:
Antioxidants; Volume 11; Issue 9; Pages: 1818
This article belongs to the Special Issue Antioxidant Foods and Cardiometabolic Health II.
Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, includi
Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, includi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39d499b95793f79fdd5663d22ae9ea5d
http://hdl.handle.net/10261/285225
http://hdl.handle.net/10261/285225
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
https://doi.org/10.1016/j.fbio.2022.102093
Autor:
María Teresa Escribano-Bailón, Rebeca Ferreras-Charro, Raúl Ferrer-Gallego, Cristina Alcalde-Eon, Francisco J. Rivero, Francisco J. Heredia
Publikováno v:
Food research international (Ottawa, Ont.). 126
One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6a327ab1f393811034617fa0b1f89d5
https://pubmed.ncbi.nlm.nih.gov/31732037
https://pubmed.ncbi.nlm.nih.gov/31732037
Autor:
Francisco J. Rivero, Francisco J. Heredia, Cristina Alcalde-Eon, Claudia Pérez-Mestre, Rebeca Ferreras-Charro, María Teresa Escribano-Bailón
Publikováno v:
Journal of agricultural and food chemistry. 67(14)
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, leading to wines poor in color. Different enological techniques are nowadays under study to overcome this problem. Among them, the present study has e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef622e569509d2aae53fb1c0bda1fee3
https://pubmed.ncbi.nlm.nih.gov/30892885
https://pubmed.ncbi.nlm.nih.gov/30892885
Autor:
Cristina Alcalde-Eon, Raúl Ferrer-Gallego, María Teresa Escribano-Bailón, Julián C. Rivas-Gonzalo, Ignacio García-Estévez, Rebeca Ferreras-Charro
Publikováno v:
Journal of Food Composition and Analysis. 34:99-113
The effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB colour parameters of two different oenological practices (adding oenological tannin, using overripe grapes), whose purpose is to compensate wine qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6fe8f888f656042a2bffba4780be186
https://doi.org/10.1016/j.jfca.2014.01.004
https://doi.org/10.1016/j.jfca.2014.01.004