The influence of the acetification process on the phenolic composition of wine vinegarsGARCIA-PARRILLA, M. C; HEREDIA, F. J; TRONCOSO, A. M et al.Sciences des aliments. 1998, Vol 18, Num 2, pp 211-221, issn 0240-8813Article

Sherry wine vinegars: phenolic composition changes during agingGARCIA PARRILLA, M. C; HEREDIA, F. J; TRONCOSO, A. M et al.Food research international. 1999, Vol 32, Num 6, pp 433-440, issn 0963-9969Article

Set up and optimization of a laboratory scale fermentor for the production of wine vinegarTESFAYE, W; GARCIA-PARRILLA, M. C; TRONCOSO, A. M et al.Journal of the Institute of Brewing. 2000, Vol 106, Num 4, pp 215-219, issn 0046-9750Article

Actividad antioxidante de los vinos y su relación con prácticas enológicas : influencia de la maceración, prensado y darificación = Antioxidant activity of wines and enological practices : influence of maceration, pressing and clarificationVILLANO, D; FERNANDEZ-PACHON, M. S; TRONCOSO, A. M et al.Bulletin de l'OIV. 2005, Vol 78, Num 889-90, pp 183-195, issn 0029-7127, 13 p.Article

The antioxidant activity of wines determined by the ABTS○⁺ method: influence of sample dilution and timeVILLANO, D; FERNANDEZ-PACHON, M. S; TRONCOSO, A. M et al.Talanta (Oxford). 2004, Vol 64, Num 2, pp 501-509, issn 0039-9140, 9 p.Article

Spectrophotometric determination of total procyanidins in wine vinegarsGARCIA-PARRILLA, M. C; HEREDIA, F. J; TRONCOSO, A. M et al.Talanta (Oxford). 1997, Vol 44, Num 1, pp 119-123, issn 0039-9140Article

Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa)STÜRTZ, Melanie; CEREZO, Ana B; CANTOS-VILLAR, E et al.Food chemistry. 2011, Vol 127, Num 3, pp 1329-1334, issn 0308-8146, 6 p.Article

Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberryCEREZO, Ana B; CUEVAS, Elyana; WINTERHALTER, P et al.Food chemistry. 2010, Vol 123, Num 3, pp 574-582, issn 0308-8146, 9 p.Article

Antioxidant capacity of plasma after red wine intake in human volunteersFERNANDEZ-PACHON, M. S; VILLANO, D; TRONCOSO, A. M et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 12, pp 5024-5029, issn 0021-8561, 6 p.Article

Changes in phenolic composition of wines submitted to in vitro dissolution testsMARTINEZ-ORTEGA, M. V; GARCIA-PARRILLA, M. C; TRONCOSO, A. M et al.Food chemistry. 2001, Vol 73, Num 1, pp 11-16, issn 0308-8146Article

Differentiation of wine vinegars based on phenolic compositionGARCIA-PARRILLA, M. C; GONZALEZ, G. A; HEREDIA, F. J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 9, pp 3487-3492, issn 0021-8561Article

Separation and identification of phenolic acids in wine vinegars by HPLCGARCIA-PARRILLA, M. C; LEON CAMACHO, M; HEREDIA, F. J et al.Food chemistry. 1994, Vol 50, Num 3, pp 313-315, issn 0308-8146Article

Radical scavenging ability of polyphenolic compounds towards DPPH free radicalVILLANO, D; FERNANDEZ-PACHON, M. S; MOYA, M. L et al.Talanta (Oxford). 2007, Vol 71, Num 1, pp 230-235, issn 0039-9140, 6 p.Article

Acute intake of red wine does not affect antioxidant enzymes activities in human subjectsFERNANDEZ-PACHON, M. S; BAKKALI, F; VILLANO, D et al.International journal for vitamin and nutrition research. 2006, Vol 76, Num 5, pp 291-298, issn 0300-9831, 8 p.Article

Different radical scavenging tests in virgin olive oil and their relation to the total phenol contentSAMANIEGO SANCHEZ, C; TRONCOSO GONZALEZ, A. M; GARCIA-PARRILLA, M. C et al.Analytica chimica acta. 2007, Vol 593, Num 1, pp 103-107, issn 0003-2670, 5 p.Article

Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activityFERNANDEZ-PACHON, M. S; VILLANO, D; TRONCOSO, A. M et al.Analytica chimica acta. 2006, Vol 563, Num 1-2, pp 101-108, issn 0003-2670, 8 p.Conference Paper

Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol contentLOPEZ, F; PESCADOR, P; GÜELL, C et al.Journal of food engineering. 2005, Vol 68, Num 1, pp 133-136, issn 0260-8774, 4 p.Article

Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A reviewFERNANDEZ-MAR, M. I; MATEOS, R; GARCIA-PARRILLA, M. C et al.Food chemistry. 2012, Vol 130, Num 4, pp 797-813, issn 0308-8146, 17 p.Article

Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivativesMEZADRI, T; VILLANO, D; FERNANDEZ-PACHON, M. S et al.Journal of food composition and analysis (Print). 2008, Vol 21, Num 4, pp 282-290, issn 0889-1575, 9 p.Article

Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric acid and protein thiol groups)OTAOLAURRUCHI, E; FERNANDEZ-PACHON, M. S; GONZALEZ, A. G et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 23, pp 9713-9718, issn 0021-8561, 6 p.Article

Evolution of wine vinegar composition during accelerated aging with oak chipsTESFAYE, W; MORALES, M. L; BENITEZ, B et al.Analytica chimica acta. 2004, Vol 513, Num 1, pp 239-245, issn 0003-2670, 7 p.Conference Paper

Sherry wine vinegar: physicochemical changes during the acetification processMORALES, M. L; TESFAYE, W; GARCIA-PARRILLA, M. C et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 7, pp 611-619, issn 0022-5142Article