Maria Figueiredo
Maria Figueiredo
Dirección de correo verificada de uvigo.es
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Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways
M Figueiredo-González, E Martínez-Carballo, B Cancho-Grande, ...
Food Chemistry 130 (1), 9-19, 2012
1122012
α-Glucosidase and α-amylase inhibitors from Myrcia spp.: a stronger alternative to acarbose?
M Figueiredo-González, C Grosso, P Valentão, PB Andrade
Journal of pharmaceutical and biomedical analysis 118, 322-327, 2016
552016
State of the art on functional virgin olive oils enriched with bioactive compounds and their properties
P Reboredo-Rodríguez, M Figueiredo-González, C González-Barreiro, ...
International journal of molecular sciences 18 (3), 668, 2017
542017
Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry
M Figueiredo-González, B Cancho-Grande, J Simal-Gándara
Food chemistry 140 (1), 217-224, 2013
482013
The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging
M Figueiredo-González, B Cancho-Grande, J Simal-Gándara, N Teixeira, ...
Food chemistry 152, 522-530, 2014
402014
Effects on colour and phenolic composition of sugar concentration processes in dried-on-or dried-off-vine grapes and their aged or not natural sweet wines
M Figueiredo-González, B Cancho-Grande, J Simal-Gándara
Trends in food science & technology 31 (1), 36-54, 2013
402013
Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis
M Figueiredo-González, J Regueiro, B Cancho-Grande, J Simal-Gándara
Food chemistry 143, 282-292, 2014
362014
Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining
M Figueiredo-González, B Cancho-Grande, J Simal-Gándara
Food chemistry 141 (3), 3230-3240, 2013
342013
Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster
M Figueiredo-González, J Simal-Gándara, S Boso, MC Martínez, ...
Food chemistry 135 (1), 47-56, 2012
262012
Tomato plant leaves: From by-products to the management of enzymes in chronic diseases
M Figueiredo-González, P Valentão, PB Andrade
Industrial Crops and Products 94, 621-629, 2016
252016
Evolution of flavonoids in Mouratón berries taken from both bunch halves
M Figueiredo-González, B Cancho-Grande, S Boso, JL Santiago, ...
Food chemistry 138 (2), 1868-1877, 2013
252013
Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines
N Briz-Cid, M Figueiredo-González, R Rial-Otero, B Cancho-Grande, ...
Molecules 19 (6), 8093-8111, 2014
182014
The measure and control of effects of botryticides on phenolic profile and color quality of red wines
N Briz-Cid, M Figueiredo-González, R Rial-Otero, B Cancho-Grande, ...
Food Control 50, 942-948, 2015
152015
Flavonoids in Gran Negro berries collected from shoulders and tips within the cluster, and comparison with Brancellao and Mouratón varieties
M Figueiredo-González, J Simal-Gándara, S Boso, MC Martínez, ...
Food chemistry 133 (3), 806-815, 2012
132012
Further insights on tomato plant: Cytotoxic and antioxidant activity of leaf extracts in human gastric cells
M Figueiredo-González, P Valentão, DM Pereira, PB Andrade
Food and Chemical Toxicology 109, 386-392, 2017
82017
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Artículos 1–15