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, +2

Food Chemistry

Food ChemistryPolyphenolicsWine PerceptionTempranillo Red WinesPhytochemical +3

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, +4

Food Chemistry

BotanyAnthocyanin ExtractabilityRipeningPost-harvest PhysiologyPhytochemistry +2

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

Natalia Quijada‐Morín, Jorge Regueiro, Jesús Simal‐Gándara, +3

Journal of Agricultural and Food Chemistry

Food AnalysisSensory SciencePolyphenolicsFood ChemistryBioanalysis +16

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, +5

Journal of Agricultural and Food Chemistry

EngineeringChemical AnalysisFlavoromicsFood AnalysisOrganic Chemistry +19

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

Raúl Ferrer‐Gallego, Natalia Quijada‐Morín, Natércia F. Brás, +4

Chemical Senses

Effect of Salt Stress in the Regulation of Anthocyanins and Color of <i>Hibiscus</i> Flowers by Digital Image Analysis

Alice Trivellini, Belén Gordillo, Francisco J. Rodríguez‐Pulido, +6

Journal of Agricultural and Food Chemistry

BiologySalt StressPlant AnalysisPlant StressBotany +11

Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

Natalia Quijada‐Morín, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo, +1

Journal of Agricultural and Food Chemistry

Different Ripeness StagesPolyphenolicsEngineeringBotanyRed Grape Skins +12

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

José Miguel Hernández‐Hierro, Natalia Quijada‐Morín, Julián C. Rivas‐Gonzalo, +1

Analytica Chimica Acta

Soluble SolidsBotanyTempranillo GrapesRipeningPhysiological Stage +3

Physico-Chemical and Chromatic Characterization of Malvidin 3-Glucoside-vinylcatechol and Malvidin 3-Glucoside-vinylguaiacol Wine Pigments

Natalia Quijada‐Morín, Olivier Dangles, Julián C. Rivas‐Gonzalo, +1

Journal of Agricultural and Food Chemistry

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Belén Gordillo, Berta Baca‐Bocanegra, Francisco J. Rodríguez‐Pulido, +5

Food Chemistry

Chip DoseMaceration Time