Publications by the researcher in collaboration with Jacinto Javier Valentín Darias Martín (24)


  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


  1. Characterization of Red Wines from Macaronesia

    Grapes and wines: advances in production, processing, analysis and valorization (InTech), pp. 253-274


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

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


  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


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

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


  1. Influence of diet and rennet on the composition of goats' milk and cheese

    Journal of Dairy Research, Vol. 78, Núm. 2, pp. 250-256


  1. Aloe vera as a Functional Ingredient in Foods

    Critical Reviews in Food Science and Nutrition, Vol. 50, Núm. 4, pp. 305-326


  1. Phenolic profile in varietal white wines made in the Canary Islands

    European Food Research and Technology, Vol. 226, Núm. 4, pp. 871-876


  1. The magnitude of copigmentación in the colour of aged red wines made in the Canary Islands

    European Food Research and Technology, Vol. 224, Núm. 5, pp. 643-648


  1. Parámetros químicos mayoritarios en leche de cabra de la isla de Tenerife

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 350, pp. 59-64

  2. Influence of two pressing processes on the quality of must in white wine production

    Journal of Food Engineering, Vol. 63, Núm. 3, pp. 335-340

  3. Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)

    Food Chemistry, Vol. 88, Núm. 3, pp. 361-366


  1. Comparative study of methods for determination of titrable acidity in wine

    Journal of Food Composition and Analysis, Vol. 16, Núm. 5, pp. 555-562

  2. Características de las explotaciones que producen quesos artesanales en Tenerife (Islas Canarias)

    ILE: Industrias lácteas españolas, Núm. 297, pp. 71-75

  3. Caracterización físico-química de quesos frescos elaborados con leche de cabra en la isla de Tenerife

    Ciencia y tecnología alimentaria: Revista de la Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia, Vol. 4, Núm. 2, pp. 103-108

  4. Alcoholic beverages obtained from black mulberry

    Food Technology and Biotechnology, Vol. 41, Núm. 2, pp. 173-176