1. Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L.. Differentiation between Populus nigra, Populus alba and Populus tremula. (August 2016) Authors: Alcalde-Eon, Cristina; García-Estévez, Ignacio; Rivas-Gonzalo, Julián C.; Rodríguez de la Cruz, David; Escribano-Bailón, María Teresa Journal: Phytochemistry Issue: Volume 128(2016:Aug.) Page Start: 35 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures. (April 2020) Authors: Li, Si-Yu; Zhao, Pei-Ru; Ling, Meng-Qi; Qi, Meng-Yao; García-Estévez, Ignacio; Escribano-Bailón, María Teresa; Chen, Xin-Jun; Shi, Ying; Duan, Chang-Qing Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins. (May 2021) Authors: Manjón, Elvira; Recio-Torrado, Alberto; Ramos-Pineda, Alba M.; García-Estévez, Ignacio; Escribano-Bailón, M. Teresa Journal: Food research international Issue: Volume 143(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of flavonols on wine astringency and their interaction with human saliva. (15th October 2016) Authors: Ferrer-Gallego, Raúl; Brás, Natércia F.; García-Estévez, Ignacio; Mateus, Nuno; Rivas-Gonzalo, Julián C.; de Freitas, Victor; Escribano-Bailón, M. Teresa Journal: Food chemistry Issue: Volume 209(2016) Page Start: 358 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of flavonols on wine astringency and their interaction with human saliva. (15th October 2016) Authors: Ferrer-Gallego, Raúl; Brás, Natércia F.; García-Estévez, Ignacio; Mateus, Nuno; Rivas-Gonzalo, Julián C.; de Freitas, Victor; Escribano-Bailón, M. Teresa Journal: Food chemistry Issue: Volume 209(2016) Page Start: 358 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins. (15th March 2019) Authors: Soares, Susana; Santos Silva, Mafalda; García-Estévez, Ignacio; Brandão, Elsa; Fonseca, Fátima; Ferreira-da-Silva, Frederico; Teresa Escribano-Bailón, M.; Mateus, Nuno; de Freitas, Victor Journal: Food chemistry Issue: Volume 276(2019) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine. (30th December 2022) Authors: Oyón-Ardoiz, María; Manjón, Elvira; Escribano-Bailón, María Teresa; García-Estévez, Ignacio Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 172(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile. (15th September 2016) Authors: Quijada-Morín, Natalia; Crespo-Expósito, Carlos; Rivas-Gonzalo, Julián C.; García-Estévez, Ignacio; Escribano-Bailón, María Teresa Journal: Food chemistry Issue: Volume 207(2016) Page Start: 272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile. (15th September 2016) Authors: Quijada-Morín, Natalia; Crespo-Expósito, Carlos; Rivas-Gonzalo, Julián C.; García-Estévez, Ignacio; Escribano-Bailón, María Teresa Journal: Food chemistry Issue: Volume 207(2016) Page Start: 272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins. (30th October 2018) Authors: Ramos-Pineda, Alba M.; García-Estévez, Ignacio; Dueñas, Montserrat; Escribano-Bailón, M. Teresa Journal: Food chemistry Issue: Volume 264(2018) Page Start: 226 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗