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List of works by M. Teresa Escribano-Bailón

A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds.

scientific article published on 19 October 2012

Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

scientific article published on 29 March 2019

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

scientific article

Anthocyanin composition of the fruit of Coriaria myrtifolia L.

scientific article published on November 2002

Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz).

scientific article

Anthocyanins in cereals.

scientific article

Anthocyanins of the anthers as chemotaxonomic markers in the genus Populus L.. Differentiation between Populus nigra, Populus alba and Populus tremula

scientific article

Application of Differential Colorimetry To Evaluate Anthocyanin–Flavonol–Flavanol Ternary Copigmentation Interactions in Model Solutions

article

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

scientific article published on 06 December 2019

Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms

scientific article published on 18 March 2020

Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach

scientific article published on 01 May 2015

Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).

scientific article published in June 2006

Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

scientific article published on 29 March 2012

Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.

scientific article published on 29 October 2009

Development of a fractionation method for the detection and identification of oak ellagitannins in red wines.

scientific article

Effect of flavonols on wine astringency and their interaction with human saliva.

scientific article

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile.

scientific article

Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

scientific article published on 27 April 2018

Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere

scientific article published on 10 February 2019

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

scientific article published on 23 November 2017

Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.

scientific article published on 27 November 2014

Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages.

scientific article published on 15 April 2015

Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds.

scientific article published on 3 August 2010

Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes.

scientific article published on 3 February 2017

Hemisynthesis and structural and chromatic characterization of delphinidin 3-O-glucoside-vescalagin hybrid pigments

scientific article published on 15 November 2013

Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn.

scientific article published in June 2007

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

scientific article published on 18 December 2015

Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency

scientific article published on 19 March 2019

Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano ⬇️

scientific article published on January 11, 2012

Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes ⬇️

scientific article published on 06 November 2011

Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations.

scientific article

Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

scientific article published on 30 April 2012

Interactions between wine phenolic compounds and human saliva in astringency perception.

scientific article published on 8 February 2018

Modulation of Fatty Acids and Interleukin-6 in Glioma Cells by South American Tea Extracts and their Phenolic Compounds

scientific article published on 21 December 2017

Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

scientific article

Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

scientific article published on 26 August 2019

Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines.

scientific article published on 23 July 2011

New 3-deoxyanthocyanidins from leaves of Arrabidaea chica. ⬇️

scientific article

New Anthocyanin–Human Salivary Protein Complexes

scientific article published on 23 July 2015

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

scientific article published on 14 March 2016

Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments.

scientific article published on September 2010

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency.

scientific article published on 7 January 2014

Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

scientific article published in 2024

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision

scientific article published on 10 January 2012

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.

scientific article published on 28 April 2015

Relationship between hyperspectral indices, agronomic parameters and phenolic composition of Vitis vinifera cv Tempranillo grapes

scientific article published on 10 April 2017

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

scientific article published on 14 September 2013

Relationship between the sensory-determined astringency and the flavanolic composition of red wines.

scientific article published on 4 December 2012

Rhizobium laguerreae Improves Productivity and Phenolic Compound Content of Lettuce (Lactuca sativa L.) under Saline Stress Conditions

scientific article published on 24 August 2020

Schizanthus grahamii and Schizanthus hookeri. Is there any relationship between their anthocyanin compositions and their different pollination syndromes? ⬇️

scientific article published on October 25, 2012

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening.

scientific article published in October 2009

Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

scientific article published on 08 August 2018

The biological activity of the wine anthocyanins delphinidin and petunidin is mediated through Msn2 and Msn4 in Saccharomyces cerevisiae.

scientific article published on 15 September 2010

Thermodynamic and kinetic properties of a new myrtillin-vescalagin hybrid pigment

scientific article published on 15 November 2013

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach.

scientific article

Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples.

scientific article published on 6 February 2012

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