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Policy recommendations and cost implications for a more sustainable framework for European human biomonitoring surveys

Environmental research, 2015-08, Vol.141, p.42-57

2015

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Red Wine Technology

Morata, Antonio

1, 2018

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

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12355-12361

2012

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Effect of flavonols on wine astringency and their interaction with human saliva

Food chemistry, 2016-10, Vol.209, p.358-364

2016

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Outcome after relapse of acute lymphoblastic leukemia in adult patients included in four consecutive risk-adapted trials by the PETHEMA Study Group

Haematologica (Roma), 2010-04, Vol.95 (4), p.589-596

2010

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Early Adaptation and Acquired Resistance to CDK4/6 Inhibition in Estrogen Receptor-Positive Breast Cancer

Cancer research (Chicago, Ill.), 2016-04, Vol.76 (8), p.2301-2313

2016

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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Food research international, 2014-08, Vol.62, p.1100-1107

2014

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

Food chemistry, 2014-07, Vol.154, p.44-51

2014

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Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.6984-6994

2014

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Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4066-4074

2017

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Frequency and prognostic value of resistance/intolerance to hydroxycarbamide in 890 patients with polycythaemia vera

British journal of haematology, 2016-03, Vol.172 (5), p.786-793

2016

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Conceptual design of offshore platform supply vessel based on hybrid diesel generator-fuel cell power plant

Applied energy, 2014-03, Vol.116, p.91-100

2014

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

Food chemistry, 2014-03, Vol.146, p.41-47

2014

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Child exposure to indoor and outdoor air pollutants in schools in Barcelona, Spain

Environment international, 2014-08, Vol.69, p.200-212

2014

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An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

Journal of agricultural and food chemistry, 2017-08, Vol.65 (31), p.6369-6378

2017

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Characterization of Sensory Properties of Flavanols - A Molecular Dynamic Approach

Chemical senses, 2015-07, Vol.40 (6), p.381-390

2015

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Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7645-7653

2015

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Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5331-5337

2000

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Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples

Journal of agricultural and food chemistry, 2012-02, Vol.60 (6), p.1373-1379

2012

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

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7654-7662

2015

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Anthocyanin pigments in strawberry

Food science & technology, 2007-01, Vol.40 (2), p.374-382

2007

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Detection of BCG bacteria using a magnetoresistive biosensor: A step towards a fully electronic platform for tuberculosis point-of-care detection

Biosensors & bioelectronics, 2018-02, Vol.100, p.259-265

2018

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Cytogenetic risk stratification in chronic myelomonocytic leukemia

Haematologica (Roma), 2011-03, Vol.96 (3), p.375-383

2011

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Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7663-7669

2015

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Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

Analytica chimica acta, 2012-06, Vol.732, p.73-77

2012

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Policy recommendations and cost implications for a more sustainable framework for European human biomonitoring surveys

Red Wine Technology

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

Effect of flavonols on wine astringency and their interaction with human saliva

Outcome after relapse of acute lymphoblastic leukemia in adult patients included in four consecutive risk-adapted trials by the PETHEMA Study Group

Early Adaptation and Acquired Resistance to CDK4/6 Inhibition in Estrogen Receptor-Positive Breast Cancer

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

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

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

Frequency and prognostic value of resistance/intolerance to hydroxycarbamide in 890 patients with polycythaemia vera

Conceptual design of offshore platform supply vessel based on hybrid diesel generator-fuel cell power plant

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

Child exposure to indoor and outdoor air pollutants in schools in Barcelona, Spain

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

Characterization of Sensory Properties of Flavanols - A Molecular Dynamic Approach

Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples

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

Anthocyanin pigments in strawberry

Detection of BCG bacteria using a magnetoresistive biosensor: A step towards a fully electronic platform for tuberculosis point-of-care detection

Cytogenetic risk stratification in chronic myelomonocytic leukemia

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo

Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

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