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Montserrat Dueñas

Showing results (1-10 of 59) with videos related to

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Foods (Basel, Switzerland)|February 5, 2021
Applications of Natural Products in FoodSusana González-Manzano, Montserrat Dueñas
Foods (Basel, Switzerland)|June 25, 2020
Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible UtilizationMontserrat Dueñas, Ignacio García-Estévez
Journal of Agricultural and Food Chemistry|June 19, 2012
Formation of vitisins and anthocyanin-flavanol adducts during red grape dryingAna Marquez, Montserrat Dueñas, María P Serratosa, et al.
Natural Product Communications|December 7, 2018
Antioxidant Activity and Phenolic Composition of a Red Bean (Phasoelus vulgaris) Extract and its FractionsRyszard Amarowicz, Magdalena Karamać, Montserrat Dueñas, et al.
Journal of Agricultural and Food Chemistry|January 5, 2006
UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acidMontserrat Dueñas, Erika Salas, Véronique Cheynier, et al.
Journal of Pharmaceutical and Biomedical Analysis|May 16, 2009
Antioxidant evaluation of O-methylated metabolites of catechin, epicatechin and quercetinMontserrat Dueñas, Susana González-Manzano, Ana González-Paramás, et al.
Journal of Agricultural and Food Chemistry|February 3, 2009
Preparation and characterization of catechin sulfates, glucuronides, and methylethers with metabolic interestSusana González-Manzano, Ana González-Paramás, Celestino Santos-Buelga, et al.
Journal of the Science of Food and Agriculture|May 2, 2025
Wine pH could affect the interaction between yeast mannoproteins and flavanolic compoundsDiana M Bosch-Crespo, Elvira Manjón, María Teresa Escribano-Bailón, et al.
Methods in Molecular Biology (Clifton, N.J.)|February 28, 2012
Extraction and isolation of phenolic compoundsCelestino Santos-Buelga, Susana Gonzalez-Manzano, Montserrat Dueñas, et al.
Food Chemistry|August 3, 2020
Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)Montserrat Dueñas, Tamara Sánchez-Acevedo, Cristina Alcalde-Eon, et al.
Pageof 6

Showing results (1-10 of 59) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|February 5, 2021
Applications of Natural Products in FoodSusana González-Manzano, Montserrat Dueñas
Foods (Basel, Switzerland)|June 25, 2020
Agricultural and Food Waste: Analysis, Characterization and Extraction of Bioactive Compounds and Their Possible UtilizationMontserrat Dueñas, Ignacio García-Estévez
Journal of Agricultural and Food Chemistry|June 19, 2012
Formation of vitisins and anthocyanin-flavanol adducts during red grape dryingAna Marquez, Montserrat Dueñas, María P Serratosa, et al.
Natural Product Communications|December 7, 2018
Antioxidant Activity and Phenolic Composition of a Red Bean (Phasoelus vulgaris) Extract and its FractionsRyszard Amarowicz, Magdalena Karamać, Montserrat Dueñas, et al.
Journal of Agricultural and Food Chemistry|January 5, 2006
UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acidMontserrat Dueñas, Erika Salas, Véronique Cheynier, et al.
Journal of Pharmaceutical and Biomedical Analysis|May 16, 2009
Antioxidant evaluation of O-methylated metabolites of catechin, epicatechin and quercetinMontserrat Dueñas, Susana González-Manzano, Ana González-Paramás, et al.
Journal of Agricultural and Food Chemistry|February 3, 2009
Preparation and characterization of catechin sulfates, glucuronides, and methylethers with metabolic interestSusana González-Manzano, Ana González-Paramás, Celestino Santos-Buelga, et al.
Journal of the Science of Food and Agriculture|May 2, 2025
Wine pH could affect the interaction between yeast mannoproteins and flavanolic compoundsDiana M Bosch-Crespo, Elvira Manjón, María Teresa Escribano-Bailón, et al.
Methods in Molecular Biology (Clifton, N.J.)|February 28, 2012
Extraction and isolation of phenolic compoundsCelestino Santos-Buelga, Susana Gonzalez-Manzano, Montserrat Dueñas, et al.
Food Chemistry|August 3, 2020
Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)Montserrat Dueñas, Tamara Sánchez-Acevedo, Cristina Alcalde-Eon, et al.
Pageof 6