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 · 113 citations

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 · 108 citations

Food Chemistry, Salivary Protein-tannin Interaction, Biochemistry +7

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 · 100 citations · Full text

Food Chemistry, Wine Astringency, Human Saliva +5

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 · 67 citations · Full text

Engineering, Chemical Analysis, Flavoromics +21

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

Food Chemistry, Salivary Proteins, Polyphenolics +7