M. TERESA ESCRIBANO BAILON
Universidad de Salamanca
H-index: 45
Europe-Spain
Top articles of M. TERESA ESCRIBANO BAILON
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids | Ignacio García-Estévez Erika Salas María Teresa Escribano-Bailón Cristina Alcalde-Eon | 2024/1/25 | |
Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols | Food Chemistry | María Oyón-Ardoiz Elvira Manjón María Teresa Escribano-Bailón Ignacio García-Estévez | 2024/1/1 |
Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development | Foods | Elvira Manjón Ignacio García-Estévez María Teresa Escribano-Bailón | 2024/3/13 |
Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders | Food Research International | Izmari Jasel Alvarez Gaona Martín L Fanzone Jorge Chirife Rebeca Ferreras-Charro Ignacio García-Estévez | 2024/3/1 |
First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential … | Food Chemistry | Francisco Chamizo-González Ignacio García Estévez Belén Gordillo Elvira Manjón María Teresa Escribano-Bailón | 2023/7/1 |
Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color | Journal of Agricultural and Food Chemistry | Bárbara Torres-Rochera Elvira Manjón Natércia F Brás María Teresa Escribano-Bailón Ignacio García-Estévez | 2023/2/7 |
Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines | Food Chemistry | Elvira Manjón Siyu Li Montserrat Dueñas Ignacio García-Estévez María Teresa Escribano-Bailón | 2023/1/30 |
Chemical and colorimetric study of the influence of grape soluble polysaccharides on the color and stability of malvidin 3-O-glucoside solutions | LWT | Bárbara Torres-Rochera Natércia F Brás Ignacio García-Estévez M Teresa Escribano-Bailón | 2023/10/1 |
In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines | Current Research in Food Science | Cristina Alcalde-Eon Rebeca Ferreras-Charro Ignacio García-Estévez María-Teresa Escribano-Bailón | 2023/1/1 |
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds | Foods | Bárbara Torres-Rochera Elvira Manjón María Teresa Escribano-Bailón Ignacio García-Estévez | 2023/9/29 |
Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants | Chemical and Biological Technologies in Agriculture | Miguel Ayuso-Calles José David Flores-Félix Filipa Amaro Ignacio García-Estévez Alejandro Jiménez-Gómez | 2023/9/12 |
Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants | Food Bioscience | Izmari Jasel Alvarez Gaona Martín L Fanzone Mara V Galmarini Jorge Chirife Rebeca Ferreras-Charro | 2022/12/1 |
Role of yeast mannoproteins in the interaction between salivary proteins and flavan-3-ols in a cell-based model of the oral epithelium | Journal of Agricultural and Food Chemistry | AM Ramos-Pineda E Manjón RIR Macías I García-Estévez MT Escribano-Bailón | 2022/5/31 |
Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3-O-Glucoside: An Approach in Wine-Like Model Systems | Journal of Agricultural and Food Chemistry | Cristina Alcalde-Eon María-Teresa Escribano-Bailón Ignacio García-Estévez | 2022/4/19 |
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine | LWT | María Oyón-Ardoiz Elvira Manjon María Teresa Escribano-Bailón Ignacio García-Estévez | 2022/12/30 |
Astringency and Colour of Wine: Role, Significance, Mechanism and Methods of Evaluation | M Teresa Escribano-Bailón Alba M Ramos-Pineda Ignacio García-Estévez | 2021/2/9 | |
Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter) | Food Chemistry | Montserrat Dueñas Tamara Sánchez-Acevedo Cristina Alcalde-Eon María Teresa Escribano-Bailón | 2021/1/15 |
Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins | Food Research International | Elvira Manjón Alberto Recio-Torrado Alba M Ramos-Pineda Ignacio García-Estévez M Teresa Escribano-Bailón | 2021/5/1 |
Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest | Journal of Food Composition and Analysis | María C Cittadini Ignacio García-Estévez M Teresa Escribano-Bailón Romina M Bodoira Damián Barrionuevo | 2021/4/1 |
Bacterial Fertilizers Based on Rhizobium laguerreae and Bacillus halotolerans Enhance Cichorium endivia L. Phenolic Compound and Mineral Contents and … | Foods | Alejandro Jiménez-Gómez Ignacio García-Estévez M Teresa Escribano-Bailón Paula García-Fraile Raúl Rivas | 2021/2/15 |
