Browsing by Author "Obreque Slier, Elías"
Now showing items 1-7 of 7
-
Díaz Gómez, Roberto; López Solís, Remigio; Obreque Slier, Elías; Toledo Araya, Héctor (Elsevier, 2013)The antimicrobial effect of gallic acid and catechin on Helicobacter pylori cultures was investigated. The antimicrobial effect was evaluated by measuring the absorbance of liquid culture media at 600 nm, by an agar-well ...
-
Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Zamora Marín, Fernando; Da Silva, Jorge M. Ricardo; Laureano, Olga (2010)The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carme´n ere and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and ...
-
Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (2010)Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of other wine components to ...
-
Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (Elsevier, 2012)The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions were assessed ...
-
Cerda Carrasco, Aarón de la; López Solís, Remigio; Núñez Kalasic, Hugo; Peña Neira, Álvaro; Obreque Slier, Elías (Wiley, 2015)Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...
-
Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Cáceres Mella, Alejandro; Toledo Araya, Héctor; López Rivera, Américo (Elsevier, 2013)Phenolic composition of skins from Vitis vinifera L. cv Carménère (CA), Merlot (M), Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes during ripening was evaluated by HPLC-DAD and spectrophotometric analysis. At the ...
-
Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (SPRINGER, 2011-01)Low molecular weight phenolic compounds (LMWP) contribute to astringency and bitterness, two important sensory attributes. This work aimed to study the interactions between human saliva and a group of LMWP from a grape ...