User profiles for S. Pérez-Magariño
Silvia Pérez-MagariñoInvestigadora en el Instituto Tecnológico Agrario de Castilla y León Verified email at itacyl.es Cited by 3692 |
Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening
S Pérez-Magariño… - Journal of Agricultural …, 2004 - ACS Publications
… using the Beckman HPLC for peak quantification and the HP 1100 LC-MS for mass detection
according to a slightly modified version of the method described by Pérez-Magariño et al. ( …
according to a slightly modified version of the method described by Pérez-Magariño et al. ( …
Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade
S Pérez-Magariño, ML González-San José - Food chemistry, 2006 - Elsevier
Several red wines were elaborated in order to study the influence of the grape harvesting
date (degree of maturity of the grape) on their chromatic characteristics and polyphenolic …
date (degree of maturity of the grape) on their chromatic characteristics and polyphenolic …
Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection
I Revilla, S Pérez-Magariño… - … of Chromatography A, 1999 - Elsevier
The different options MS detection are investigated in order to achieve the best conditions
for detection and identification of anthocyanins by LC–MS. A method for separation of these …
for detection and identification of anthocyanins by LC–MS. A method for separation of these …
Application of absorbance values used in wineries for estimating CIELAB parameters in red wines
S Pérez-Magariño, ML González-Sanjosé - Food Chemistry, 2003 - Elsevier
Multiple and simple regression analyses were assessed to establish mathematical models
that allow the evaluation of CIELAB parameters from absorbance values at 420, 520 and 620 …
that allow the evaluation of CIELAB parameters from absorbance values at 420, 520 and 620 …
Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds
S Pérez-Magariño, I Revilla… - … of Chromatography A, 1999 - Elsevier
Different options of liquid chromatography–mass spectrometry were used to establish the most
suitable ion source and conditions to analyse or detect some low-molecular mass phenols…
suitable ion source and conditions to analyse or detect some low-molecular mass phenols…
Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins
D Rivero, S Pérez-Magariño… - Journal of agricultural …, 2005 - ACS Publications
Beers are a source of dietary flavonoids; however, there exist differences in composition,
alcohol concentration, and beneficial activities. To characterize these differences, three kinds of …
alcohol concentration, and beneficial activities. To characterize these differences, three kinds of …
Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC
S Pérez-Magariño, M Ortega-Heras… - Journal of agricultural …, 2008 - ACS Publications
Different solid-phase extraction (SPE) cartridges for the isolation of most of the phenolic
compounds present in wines in low concentration were assayed and compared with the C18 …
compounds present in wines in low concentration were assayed and compared with the C18 …
Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
M Ortega-Heras, S Pérez-Magariño… - LWT-Food Science and …, 2012 - Elsevier
The aim of this work was to study the effect of the refrigeration technique used in cold pre-fermentative
maceration (a cold storage room and the addition of with dry ice), and of the skin …
maceration (a cold storage room and the addition of with dry ice), and of the skin …
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
S Pérez-Magariño, M Sánchez-Iglesias… - Food Chemistry, 2007 - Elsevier
… This is due to the important role that oxygen plays in oxidation, condensation and polymerization
… S. Pérez-Magariño and M. Ortega-Heras are also grateful to INIA for the partial financial …
… S. Pérez-Magariño and M. Ortega-Heras are also grateful to INIA for the partial financial …
Role of major wine constituents in the foam properties of white and rosé sparkling wines
…, Z Guadalupe, B Ayestarán, S Pérez-Magariño - Food Chemistry, 2015 - Elsevier
The chemical composition of sparkling wines is directly related to their foam quality, but the
compounds responsible are not yet completely established. This work aims at identifying the …
compounds responsible are not yet completely established. This work aims at identifying the …