A5011660089- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Wine Industry and Tourism
- Tea Polyphenols and Effects
- Metabolomics and Mass Spectrometry Studies
- Plant Pathogens and Fungal Diseases
- Mediterranean and Iberian flora and fauna
- Plant Physiology and Cultivation Studies
- Forest Insect Ecology and Management
- Botanical Studies and Applications
- Adsorption, diffusion, and thermodynamic properties of materials
- Botanical Research and Applications
- Botany and Plant Ecology Studies
- Field-Flow Fractionation Techniques
- Chromatography in Natural Products
- Protein Hydrolysis and Bioactive Peptides
- Plant Stress Responses and Tolerance
- Protein Interaction Studies and Fluorescence Analysis
- Banana Cultivation and Research
- Spectroscopy Techniques in Biomedical and Chemical Research
- Plant-Microbe Interactions and Immunity
Centre d'Investigacions sobre Desertificació
2022-2025
Consejo Superior de Investigaciones Científicas
2024
Universitat de València
2024
Generalitat Valenciana
2024
Centro Tecnológico del Mar
2016-2022
Servicio Gallego de Salud
2019-2022
Ferrer Grupo (Spain)
2022
Universidad de Salamanca
2009-2017
Universidade do Porto
2015
Rede de Química e Tecnologia
2015
The potential of near infrared spectroscopy (NIRS) to determine the content phenolic compounds in red grapes has been evaluated. spectra intact and grape skins throughout maturity were recorded using a fibre-optic probe transport quartz cup, respectively. Reference values obtained by HPLC-DAD-MS. Modified Partial Least Squares (MPLS) regression was used develop quantitative models for flavanols, flavonols, acids, anthocyanins total compounds. procedure reported here seems have an excellent...
The interaction between phenolic compounds and salivary proteins is considered the basis of poorly understood phenomenon astringency. Furthermore, this an important factor in relation to their bioavailability. In work, interactions anthocyanin human protein fraction were studied by mass spectrometry (MALDI-TOF-MS FIA-ESI-MS) saturation-transfer difference (STD) NMR spectroscopy. Anthocyanins able interact with saliva proteins. dissociation constant (KD) malvidin 3-glucoside proline-rich was...
In this work, sensations elicited by catechin and procyanidins in comparison with those gallocatechin prodelphinidins were evaluated means of a sensory panel. To obtain further insights into the mechanisms action, molecular dynamics (MD) simulations saturation transfer difference nuclear magnetic resonance (STD NMR) experiments have been performed. Results showed clear differences between 2 types flavanols. Dihydroxylated B-ring flavanols more astringent, bitter, dry, rough, unripe,...
Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role stabilizing other molecules solution and thus modifying wine processing organoleptic properties. Different analytical techniques have been proposed for their determination. However, most them complicated time-consuming. To overcome these drawbacks, Fourier transform infrared spectroscopy (FTIR) has evaluated this study estimation polysaccharides fast non-destructive way. Spectral...
Abstract A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use SO 2 . The UHPH treatment carried out continuously at a pressure 300 MPa and reaching maximum temperature 77 °C for less than 0.2 s. colloidal structure evaluated atomic force microscopy (AFM) measuring an average particle size 457 nm. initial microbial load 4-log CFU/mL (yeast), 3-log (bacteria). No yeast non-sporulating bacteria were...
Abstract The original material of the Linnaean name Cactus opuntia (currently Opuntia vulgaris , syn. subst./replacement name) represents more than one taxon. was lectotypified in 1981 with illustration “Opuntia vulgo herbariorum” published by Bauhin and Cherler 1650. However, lectotype is demonstrably ambiguous, cannot be applied to a single currently recognized taxon certainty. This had previously led consider application this doubtful, even some propose that O. should treated as nomen...
The most widely accepted mechanism to explain astringency is the interaction and precipitation of salivary proteins by food tannins, in particular proline-rich proteins. However, other mechanisms have been arising astringency, such as binding tannins oral cells. In this work, an experimental method was adapted study possible contribution both cells induced grape seed procyanidin fractions. Overall, absence proteins, extent complexation with increased increasing degree polymerization (mDP)....
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven existence of synergisms on perceived when acids were tested as mixtures in comparison individual compounds, maintaining constant total amount stimulus. interactions wine peptide fragment IB712 have studied by saturation-transfer difference (STD) NMR spectroscopy. This technique provided dissociation constants percentage both hydroxybenzoic...
The characterization of natural waste sources is the first step on reutilization process, circular economy, and global sustainability. In this work, aromatic composition bioactive compounds related to beneficial health effects from cork stoppers by-products were assessed in order add value these wastes. Twenty-three with industrial interest quantified by gas chromatography coupled mass spectrometry GC–MS both samples. Vanillins volatile phenols most abundant families. Other compounds, such...
The use of indigenous yeasts for the production wines is a tool to defend typicity particular region. selection appropriate ensures maintenance oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding risks stuck or sluggish fermentations. In this study, autochthonous from Verdejo grape juice (Appellation Origin Rueda) were selected, identified, and characterized exploit 'terroir'. capacity seven strains was studied individually at laboratory scale....