Publicacións (44) Publicacións de CARMEN GONZALEZ BARREIRO

filter_list Food Science

2023

  1. Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

    Food Chemistry, Vol. 403

2022

  1. Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential

    Antioxidants, Vol. 11, Núm. 7

2021

  1. Applicability of an in-vitro digestion model to assess the bioaccessibility of phenolic compounds from olive-related products

    Molecules, Vol. 26, Núm. 21

  2. Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605

2020

  1. Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

    Food Research International, Vol. 137

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

    Food Research International, Vol. 130

2019

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

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

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

    Food Chemistry, Vol. 300

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

    Food Research International, Vol. 126

  4. 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. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

    Food Chemistry, Vol. 248, pp. 155-165

  2. Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds

    Scientia Horticulturae, Vol. 232, pp. 269-279

  3. 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

2016

  1. Characterization of virgin olive oils produced with autochthonous Galician varieties

    Food Chemistry, Vol. 212, pp. 162-171

  2. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 6, pp. 1344-1354

2015

  1. Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

    European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247

  2. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

    Food Chemistry, Vol. 176, pp. 493-503

  3. Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 8, pp. 1053-1073

  4. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines

    Food Research International, Vol. 71, pp. 108-117