Ignacio García‐Estévez

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Susana Soares, Mafalda Santos Silva, Ignacio García‐Estévez et al. · Journal of Agricultural and Food Chemistry · 2018 · 121 citations

Life Sciences, Botany, Pharmacology +17

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Elsa Brandão, Mafalda Santos Silva, Ignacio García‐Estévez et al. · Carbohydrate Polymers · 2017 · 110 citations

Agriculture, Enology, Wine Chemistry +12

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

Raúl Ferrer‐Gallego, Natércia F. Brás, Ignacio García‐Estévez et al. · Food Chemistry · 2016 · 101 citations · Full text

Agriculture, Enology, Oral Biology +13

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

Belén Gordillo, Francisco J. Rodríguez‐Pulido, M. Lourdes González-Miret et al. · Journal of Agricultural and Food Chemistry · 2015 · 72 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

Alba María Ramos-Pineda, Ignacio García‐Estévez, Montserrat Dueñas et al. · Food Chemistry · 2018 · 66 citations

Agriculture, Biochemistry, Food Science +8