Publications (6)

2021

  1. Quantification of phenolics and usability as authenticity markers: The case study of red wines from the Canary Islands

    Vitis Products: Composition, Health Benefits and Economic Valorization (Nova Science Publishers, Inc.), pp. 55-80

2017

  1. Phenolic compounds in wine: Types, color effects and research

    Phenolic Compounds: Types, Effects and Research (Nova Science Publishers, Inc.), pp. 133-178

2016

  1. What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 34, pp. 6567-6574

  2. Influence of copigmentation and phenolic composition on wine color

    Journal of Food Science and Technology, Vol. 53, Núm. 6, pp. 2540-2547

  3. A comprehensive study of red wine properties according to variety

    Food Chemistry, Vol. 196, pp. 1224-1231

2014

  1. Copigmentation, colour and antioxidant activity of single‑cultivar red wines

    European Food Research and Technology, Vol. 239, Núm. 1, pp. 13-19