MARIA FIGUEIREDO GONZALEZ-rekin lankidetzan egindako argitalpenak (20)

2020

  1. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

    Food Research International, Vol. 130

2019

  1. 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

  2. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  3. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  4. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

  5. 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

  1. 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

  2. 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

  1. 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

  1. 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

  1. 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

  2. Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD-ESI/MS analysis

    Food Chemistry, Vol. 143, pp. 282-292

  3. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

    Food Chemistry, Vol. 152, pp. 522-530

2013

  1. 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

  2. Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining

    Food Chemistry, Vol. 141, Núm. 3, pp. 3230-3240

  3. Evolution of flavonoids in Mouratón berries taken from both bunch halves

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 1868-1877

  4. 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

  1. 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

  2. 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

  3. 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