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Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Journal of agricultural and food chemistry, 2014-12, Vol.62 (52), p.12595-12602

2014

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Aeolian noise of a cylinder in the critical regime

The Journal of the Acoustical Society of America, 2019-08, Vol.146 (2), p.1404-1415

2019

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Errata: Fast and accurate analytical modeling of broadband noise for a low-speed fan [J. Acoust. Soc. Am. 143, 3103–3113 (2018)]

The Journal of the Acoustical Society of America, 2018-07, Vol.144 (1), p.23-23

2018

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Contribution of anthocyanin fraction to the antioxidant properties of wine

Food and chemical toxicology, 2008-08, Vol.46 (8), p.2815-2822

2008

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A two-step chemical scheme for kerosene–air premixed flames

Combustion and flame, 2010-07, Vol.157 (7), p.1364-1373

2010

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Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential

Food and chemical toxicology, 2009-11, Vol.47 (11), p.2798-2805

2009

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Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

Food chemistry, 2007, Vol.103 (4), p.1434-1448

2007

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Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3637-3642

2005

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Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

Journal of the science of food and agriculture, 2008-03, Vol.88 (4), p.633-640

2008

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On the effect of adverse pressure gradients on wall-pressure statistics in a controlled-diffusion aerofoil turbulent boundary layer

Journal of fluid mechanics, 2023-04, Vol.960, Article A17

2023

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Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

Food science & technology, 2012-09, Vol.48 (1), p.1-8

2012

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Fuel injection model for Euler–Euler and Euler–Lagrange large-eddy simulations of an evaporating spray inside an aeronautical combustor

International journal of multiphase flow, 2011-06, Vol.37 (5), p.514-529

2011

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Alternative natural seasoning to improve the microbial stability of low-salt beef patties

Food chemistry, 2017-07, Vol.227, p.122-128

2017

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protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

Journal of the science of food and agriculture, 2004-10, Vol.84 (13), p.1701-1707

2004

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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Journal of Chromatography A, 1999-06, Vol.847 (1), p.83-90

1999

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Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

Journal of Chromatography A, 1999-06, Vol.847 (1), p.75-81

1999

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A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

Food science & technology, 2015-11, Vol.64 (1), p.32-41

2015

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Isothermal and heated subsonic jet noise using large eddy simulations on unstructured grids

Computers & fluids, 2018-07, Vol.171, p.166-192

2018

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Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

Journal of agricultural and food chemistry, 2012-07, Vol.60 (28), p.7050-7063

2012

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Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Food chemistry, 2008-12, Vol.111 (4), p.957-964

2008

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Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

Food chemistry, 2007, Vol.101 (3), p.881-893

2007

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Aroma composition of wine studied by different extraction methods

Analytica chimica acta, 2002-04, Vol.458 (1), p.85-93

2002

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Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

European food research & technology, 2008-04, Vol.226 (6), p.1485-1493

2008

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Vascular barrier protective effects of antioxidant white-wine pomace products against Listeria monocytogenes in endothelial cells

Free radical biology & medicine, 2021-03, Vol.165, p.37-37

2021

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Changes in wine volatile compounds of varietal wines during ageing in wood barrels

Analytica chimica acta, 2004-06, Vol.513 (1), p.341-350

2004

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Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Aeolian noise of a cylinder in the critical regime

Errata: Fast and accurate analytical modeling of broadband noise for a low-speed fan [J. Acoust. Soc. Am. 143, 3103–3113 (2018)]

Contribution of anthocyanin fraction to the antioxidant properties of wine

A two-step chemical scheme for kerosene–air premixed flames

Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential

Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines

Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

On the effect of adverse pressure gradients on wall-pressure statistics in a controlled-diffusion aerofoil turbulent boundary layer

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

Fuel injection model for Euler–Euler and Euler–Lagrange large-eddy simulations of an evaporating spray inside an aeronautical combustor

Alternative natural seasoning to improve the microbial stability of low-salt beef patties

protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

Isothermal and heated subsonic jet noise using large eddy simulations on unstructured grids

Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

Antioxidant potential of single-variety red wines aged in the barrel and in the bottle

Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

Aroma composition of wine studied by different extraction methods

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Vascular barrier protective effects of antioxidant white-wine pomace products against Listeria monocytogenes in endothelial cells

Changes in wine volatile compounds of varietal wines during ageing in wood barrels

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