Search Results - "Rivas‐Gonzalo, J.C."

Characterization of the antioxidant composition of strawberry tree ( Arbutus unedo L.) fruits by Pallauf, K., Rivas-Gonzalo, J.C., del Castillo, M.D., Cano, M.P., de Pascual-Teresa, S.

“…The fruits of the strawberry tree ( Arbutus unedo L.) are consumed mainly as processed product, but may be a good source of antioxidants if consumed as fresh…”
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Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification by BOIDO, E., GARCÍA-MARINO, M., DELLACASSA, E., CARRAU, F., RIVAS-GONZALO, J.C., ESCRIBANO-BAILÓN, M.T.

“…Background and Aims:  Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to…”
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Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes? by Alcalde-Eon, C, Rivas-Gonzalo, J.C, Muñoz, O, Escribano-Bailón, M.T

“…Three different pollination syndromes (bee, hummingbird and moth-pollination syndromes) have been described for the different species of the genus Schizanthus…”
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Chromatic characterization of anthocyanins from red grapes—I. pH effect by Heredia, F.J, Francia-Aricha, E.M, Rivas-Gonzalo, J.C, Vicario, I.M, Santos-Buelga, C

“…Five anthocyanins (the 3-monoglucoside of delphinidin, cyanidin, petunidin, peonidin and malvidin), isolated from red grape skins, were subjected to a…”
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Sensory evaluations and changes in peroxidase activity during storage of frozen green beans by Aparicio-Cuesta, M.P. (Universidad de Salamanca, Salamanca, Spain), Mateos-Notario, M.P, Rivas-Gonzalo, J.C

“…Total, soluble and bound peroxidase activities were studied on frozen green beans stored under proper conditions (-18 degrees C, -22 degrees C, and in display…”
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Anthocyanin pigments in strawberry by da Silva, Fátima Lopes, Escribano-Bailón, María Teresa, Pérez Alonso, José Joaquín, Rivas-Gonzalo, Julián C., Santos-Buelga, Celestino

“…The anthocyanin composition was analysed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five…”
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Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines: Ellagitannin profile depending on the oak barrel by García-Estévez, I., Escribano-Bailón, M.T., Rivas-Gonzalo, J.C., Alcalde-Eon, C.

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Understanding the ellagitannin extraction process from oak wood by García-Estévez, I., Alcalde-Eon, C., Le Grottaglie, L., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T.

“…The extractability of the main oak ellagitannins has been studied in five model solutions containing different types of oak chips (two sizes and different…”
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Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines by Alcalde-Eon, C., García-Estévez, I., Ferreras-Charro, R., Rivas-Gonzalo, J.C., Ferrer-Gallego, R., Escribano-Bailón, M.T.

“…•Addition of oenological tannin may solve deficiencies in flavanol and pigment contents.•Use of overripe grapes might contribute to the stabilization of the…”
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Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color by Boido, Eduardo, Alcalde-Eon, Cristina, Carrau, Francisco, Dellacassa, Eduardo, Rivas-Gonzalo, Julián C

“…Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that are responsible for the…”
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Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines by García‐Estévez, I., Escribano‐Bailón, M.T., Rivas‐Gonzalo, J.C., Alcalde‐Eon, C.

“…Background and Aims Ellagitannins released from wood to wine during barrel ageing can affect wine colour and astringency. This work aimed to examine the…”
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Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation by Le Grottaglie, L., García-Estévez, I., Romano, R., Manzo, N., Rivas-Gonzalo, J.C., Alcalde-Eon, C., Escribano-Bailón, M.T.

“…The effect of size (2 and 8 mm) and toasting degree (light, medium and high) of oak chips on the C-glycosidic ellagitannins composition of model wine solutions…”
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Anthocyanin-derived pigments and colour of red wines by Vivar-Quintana, A.M., Santos-Buelga, C., Rivas-Gonzalo, J.C.

“…The colouring material of a red wine was fractionated by medium pressure liquid chromatography (LC) on a C18 reversed-phase column. Three fractions were…”
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Antioxidant and Cellular Activities of Anthocyanins and Their Corresponding Vitisins AStudies in Platelets, Monocytes, and Human Endothelial Cells by García-Alonso, María, Rimbach, Gerald, Rivas-Gonzalo, Julián C, de Pascual-Teresa, Sonia

“…During red wine aging, there is a loss of anthocyanins and the formation of various other pigments, so-called vitisins A, which are formed through the chemical…”
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Flavanol–anthocyanin condensed pigments in plant extracts by González-Paramás, Ana M., Lopes da Silva, Fátima, Martín-López, Pilar, Macz-Pop, Glenda, González-Manzano, Susana, Alcalde-Eon, Cristina, Pérez-Alonso, José Joaquin, Escribano-Bailón, M.Teresa, Rivas-Gonzalo, Julián C., Santos-Buelga, Celestino

“…Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage…”
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Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS) by González-Manzano, S, Santos-Buelga, C, Pérez-Alonso, J. J, Rivas-Gonzalo, J. C, Escribano-Bailón, M. T

“…An HPLC-MS method for the characterization of proanthocyanidins (PA) has been refined. Further application to red wines provided interesting conclusions about…”
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Natural occurrence of free anthocyanin aglycones in beans ( Phaseolus vulgaris L.) by Macz-Pop, Glenda A., Rivas-Gonzalo, Julián C., Pérez-Alonso, José J., González-Paramás, Ana M.

“…The application of an improved method of extraction and purification has allowed the characterization of anthocyanins and free anthocyanidins in beans,…”
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A new vinylpyranoanthocyanin pigment occurring in aged red wine by Mateus, Nuno, Oliveira, Joana, Pissarra, João, González-Paramás, Ana M., Rivas-Gonzalo, Julian C., Santos-Buelga, Celestino, Silva, Artur M.S., de Freitas, Victor

“…A new pyranoanthocyanin–vinylphenol pigment was detected in an aged Port red wine. The UV–Vis spectrum of this pigment was found to have a λ max of 538 nm that…”
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Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification: Polyphenolic profiles of Tannat by BOIDO, E., GARCÍA-MARINO, M., DELLACASSA, E., CARRAU, F., RIVAS-GONZALO, J.C., ESCRIBANO-BAILÓN, M.T.

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Liquid chromatographic–mass spectrometric analysis of anthocyanin composition of dark blue bee pollen from Echium plantagineum by Di Paola-Naranjo, Romina Daniela, Sánchez-Sánchez, José, González-Paramás, Ana Marı́a, Rivas-Gonzalo, Julián Carlos

“…Dark blue bee pollen samples from pollinic type Echium plantegineum were analysed in order to identify and quantify their anthocyanin pigments. Five samples…”
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