Natalia Quijada‐Morín

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

Natalia Quijada‐Morín, Pascale Williams, Julián C. Rivas‐Gonzalo et al. · Food Chemistry · 2014 · 128 citations · Full text

Food Chemistry, Polyphenolics, Wine Perception +5

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

José Miguel Hernández‐Hierro, Natalia Quijada‐Morín, Leticia Martínez‐Lapuente et al. · Food Chemistry · 2013 · 106 citations · Full text

Botany, Anthocyanin Extractability, Ripening +4

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

Natalia Quijada‐Morín, Jorge Regueiro, Jesús Simal‐Gándara et al. · Journal of Agricultural and Food Chemistry · 2012 · 99 citations

Food Analysis, Sensory Science, Polyphenolics +18

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

Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach

Raúl Ferrer‐Gallego, Natalia Quijada‐Morín, Natércia F. Brás et al. · Chemical Senses · 2015 · 57 citations · Full text