Publicacions científiques

loguito Publicacions

  1. Study of human salivary proline-rich proteins interaction with food tanins. Food Chemistry, 243 (2018) 175-185. Soraes, S. Ignaci García-Estévez, Raúl Ferrer-Galego,Natércia F. Brás, Elsa Brandão,Mafalda Silva, Natércia Teixeira, Fátima Fonseca, Sérgio F. Sousa, Frederico Ferreira-da-Silva, Nuno Mateus, Victor de Freitas.


  1. Effect of the grape juice composition and nutrient supplementation on sulphur dioxide and carboxylic compound production by Saccharomyces cerevisiae. Australian Journal of Grapes and Wine Research, 24(2):260-266 (2018). Imma Andorrà, Laura Martín, Enric Nart, Miquel Puxeu, Claudio Hidalgo, Raúl Ferrer-Gallego.


  1. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. Journal of Agricultural and Food Chemistry, (2017) 65(31) 6434-6441. Raúl Ferrer-Gallego, José Miguel Hernández-Hierro, Natércia Brás, Nuno Vale, Paula Gomes, Nuno Mateus, Victor de Freitas, Francisco J. Heredia, M. Teresa Escribano-Bailón. doi: 10.1021/acs.jafc.6b05414.


  1. Polyphenols and Food Quality. Journal of Food Quality. (2017), Article ID 1640519. Raúl Ferrer-Gallego, Rosa Pérez-Gregorio, José M. Hernández-Hierro,Natalia Quijada-Morín and Ignacio García-Estévez.


  1. Evaluation of Tempranillo and Albariño SO2 free wines produced by different chemical alternatives and winemaking procedures. Food Research International, (2017), Volume 102, Pages 647-657. Raúl Ferrer-Gallego, Miquel Puxeu, Enric Nart, Laura Martín, Imma Andorrà.


  1. Microbiological, Physical and Chemical procedures to elaborate high quality SO2-free wines. Grapes and Wines – Advances in Production, Processing, Analysis and Valorization. Book Chapter 9. DOI10.5772/intechopen.71627. Raúl Ferrer-Gallego, Miquel Puxeu, Laura Martín, Enric Nart, Claudio Hidalgo, Imma Andorrà.
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