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Ignacio García Estévez (https://orcid.org/0000-0001-8794-8328)
Ignacio García Estévez (https://orcid.org/0000-0001-8794-8328)
Department of Analytical Chemistry, Nutrition and Bromatology. University of Salamanca
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The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
E Brandão, MS Silva, I García-Estévez, P Williams, N Mateus, T Doco, ...
Carbohydrate polymers 177, 77-85, 2017
892017
Effect of flavonols on wine astringency and their interaction with human saliva
R Ferrer-Gallego, NF Brás, I García-Estévez, N Mateus, JC Rivas-Gonzalo, ...
Food chemistry 209, 358-364, 2016
882016
Interactions between wine phenolic compounds and human saliva in astringency perception
I García-Estévez, AM Ramos-Pineda, MT Escribano-Bailón
Food & function 9 (3), 1294-1309, 2018
742018
Human bitter taste receptors are activated by different classes of polyphenols
S Soares, MS Silva, I Garcia-Estevez, P Groβmann, N Bras, E Brandao, ...
Journal of Agricultural and Food Chemistry 66 (33), 8814-8823, 2018
732018
Application of differential colorimetry to evaluate anthocyanin–flavonol–flavanol ternary copigmentation interactions in model solutions
B Gordillo, FJ Rodríguez-Pulido, ML González-Miret, N Quijada-Morín, ...
Journal of Agricultural and Food Chemistry 63 (35), 7645-7653, 2015
672015
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
C Alcalde-Eon, I García-Estévez, R Ferreras-Charro, JC Rivas-Gonzalo, ...
Journal of Food Composition and Analysis 34 (1), 99-113, 2014
672014
Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins
AM Ramos-Pineda, I García-Estévez, M Dueñas, MT Escribano-Bailón
Food chemistry 264, 226-232, 2018
572018
Development of a fractionation method for the detection and identification of oak ellagitannins in red wines
I García-Estévez, MT Escribano-Bailón, JC Rivas-Gonzalo, C Alcalde-Eon
Analytica Chimica Acta 660 (1-2), 171-176, 2010
552010
Study of human salivary proline-rich proteins interaction with food tannins
S Soares, I García-Estévez, R Ferrer-Galego, NF Brás, E Brandão, M Silva, ...
Food Chemistry 243, 175-185, 2018
542018
First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins
I García-Estévez, L Cruz, J Oliveira, N Mateus, V de Freitas, S Soares
Food Chemistry 228, 574-581, 2017
532017
Color stabilization of red wines. A chemical and colloidal approach
C Alcalde-Eon, I Garcia-Estevez, V Puente, JC Rivas-Gonzalo, ...
Journal of agricultural and food chemistry 62 (29), 6984-6994, 2014
502014
Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer
A Jiménez‐Gómez, I García‐Estévez, P García‐Fraile, ...
Journal of the Science of Food and Agriculture 100 (6), 2742-2749, 2020
492020
Molecular interaction between salivary proteins and food tannins
MS Silva, I Garcia-Estevez, E Brandao, N Mateus, V de Freitas, S Soares
Journal of agricultural and food chemistry 65 (31), 6415-6424, 2017
432017
Agricultural and food waste: Analysis, characterization and extraction of bioactive compounds and their possible utilization
M Dueñas, I García-Estévez
Foods 9 (6), 817, 2020
422020
Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR
E Brandão, MS Silva, I García-Estévez, N Mateus, V de Freitas, S Soares
Food chemistry 228, 427-434, 2017
392017
Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples
I Garcia-Estevez, MT Escribano-Bailón, JC Rivas-Gonzalo, C Alcalde-Eon
Journal of agricultural and food chemistry 60 (6), 1373-1379, 2012
392012
Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions
M Ayuso-Calles, I García-Estévez, A Jiménez-Gómez, JD Flores-Félix, ...
Foods 9 (9), 1166, 2020
322020
Influence of chemical species on polyphenol–protein interactions related to wine astringency
AM Ramos-Pineda, GH Carpenter, I García-Estévez, MT Escribano-Bailón
Journal of agricultural and food chemistry 68 (10), 2948-2954, 2019
312019
Molecular approach to the synergistic effect on astringency elicited by mixtures of flavanols
AM Ramos-Pineda, I García-Estévez, NF Brás, EM Martin del Valle, ...
Journal of Agricultural and Food Chemistry 65 (31), 6425-6433, 2017
312017
An approach to the study of the interactions between ellagitannins and oxygen during oak wood aging
I García-Estévez, C Alcalde-Eon, AM Martínez-Gil, JC Rivas-Gonzalo, ...
Journal of Agricultural and Food Chemistry 65 (31), 6369-6378, 2017
302017
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