Raúl Ferrer‐Gallego

Author

Raúl Ferrer‐Gallego

Also Known As

Ferrer-Gallego, Raúl, R. Ferrer-Gallego, RAÚL FERRER-GALLEGO, Raul Ferrer-Gallego, Raul Ferrer‐Gallego, Raúl FERRER-GALLEGO, Raúl Ferrer-Galego, Raúl Ferrer-Gallego, Raúl Ferrer‐Gallego

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Universidad de Salamanca Centro Tecnológico del Mar Universidad de Sevilla Universidade do Porto Rede de Química e Tecnologia

About

Raúl Ferrer‐Gallego is an author at Universidad de Salamanca specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	629
2	Engineering	8	8	240
3	Medicine	5	5	236
4	Natural Sciences	5	5	314
5	Allergy	1	1	38

Raúl Ferrer‐Gallego

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo, Food Research International Food ChemistryWine Phenolic CompoundsWine PerceptionSensory ScienceAstringency Sub-qualities	2014	183
Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo, LWT Nir SpectroscopyPlant AnalysisBotanyFood AnalysisRed Grapes	2010	121
Effect of flavonols on wine astringency and their interaction with human saliva Raúl Ferrer‐Gallego, Natércia F. Brás, Ignacio García‐Estévez, Food Chemistry Food ChemistryWine AstringencyHuman SalivaTanninPhytochemical	2016	100
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception Raúl Ferrer‐Gallego, Rui Gonçalves, Julián C. Rivas‐Gonzalo, Food Chemistry Phenolic CompoundsBiochemistryMedicineBioanalysisPhytochemical	2012	87
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening Raúl Ferrer‐Gallego, Matilde García-Marino, José Miguel Hernández‐Hierro, Analytica Chimica Acta Food ChemistryGrape SeedEngineeringBotanyAgricultural Economics	2009	81
New Anthocyanin–Human Salivary Protein Complexes Raúl Ferrer‐Gallego, Susana Soares, Nuno Mateus, Langmuir Dissociation ConstantGlycobiologyMolecular BiologyPolyphenolicsFood Chemistry	2015	80
Study of human salivary proline-rich proteins interaction with food tannins Susana Soares, Ignacio García‐Estévez, Raúl Ferrer‐Gallego, Food Chemistry Food ChemistryNutritionFood FunctionFood TanninsBiochemistry	2017	61
Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach Raúl Ferrer‐Gallego, Natalia Quijada‐Morín, Natércia F. Brás, Chemical Senses	2015	57
Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo, Analytica Chimica Acta BotanyClimatic ConditionsTanninPhenolic CompositionPhytochemistry	2012	57
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines Cristina Alcalde‐Eon, Ignacio García‐Estévez, Rebeca Ferreras-Charro, Journal of Food Composition and Analysis Food ChemistryRed WinesTanninWine PerceptionPhenolic Composition	2014	54

Page 1