JESUS
SIMAL GANDARA
CATEDRATICO/A UNIVERSIDADE - TEMPO COMPLETO
MARIA
FIGUEIREDO GONZALEZ
INVESTIGADORES "DISTINGUIDOS UVIGO"
Publikationen, an denen er mitarbeitet MARIA FIGUEIREDO GONZALEZ (20)
2020
-
Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
Food Research International, Vol. 130
2019
-
Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7
Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75
-
Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines
Food Control, Vol. 98, pp. 412-423
-
Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process
Food Chemistry, Vol. 300
-
Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism
Food Research International, Vol. 126
-
The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
Food Research International, Vol. 116, pp. 447-454
2018
-
Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
Food Research International, Vol. 106, pp. 558-567
-
Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra
Molecules, Vol. 23, Núm. 4
2017
-
State of the art on functional virgin olive oils enriched with bioactive compounds and their properties
International Journal of Molecular Sciences, Vol. 18, Núm. 3
2015
-
The measure and control of effects of botryticides on phenolic profile and color quality of red wines
Food Control, Vol. 50, pp. 942-948
2014
-
Effect of two anti-fungal treatments (Metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines
Molecules, Vol. 19, Núm. 6, pp. 8093-8111
-
Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD-ESI/MS analysis
Food Chemistry, Vol. 143, pp. 282-292
-
The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
Food Chemistry, Vol. 152, pp. 522-530
2013
-
Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines
Trends in Food Science and Technology, Vol. 31, Núm. 1, pp. 36-54
-
Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining
Food Chemistry, Vol. 141, Núm. 3, pp. 3230-3240
-
Evolution of flavonoids in Mouratón berries taken from both bunch halves
Food Chemistry, Vol. 138, Núm. 2-3, pp. 1868-1877
-
Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry
Food Chemistry, Vol. 140, Núm. 1-2, pp. 217-224
2012
-
Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster
Food Chemistry, Vol. 135, Núm. 1, pp. 47-56
-
Flavonoids in Gran Negro berries collected from shoulders and tips within the cluster, and comparison with Brancellao and Mouratón varieties
Food Chemistry, Vol. 133, Núm. 3, pp. 806-815
-
Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways
Food Chemistry, Vol. 130, Núm. 1, pp. 9-19