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49. Monagas M , Núñez V, Bartolomé B, Gómez-Cordovés C. Phenolic content of blends of tempranillo with graciano or cabernet sauvignon wines produced in spain. Food Technology and Biotechnology 2006;44(4):507-13. 50. Monagas M , Gómez-Cordovés C, Bartolomé B. Evolution of the phenolic content of red wines from vitis vinifera L. during ageing in bottle. Food Chem 2006;95(3):405-12. 51. Monagas M , Garrido I, Bartolomé B, Gómez-Cordovés C. Chemical characterization of commercial dietary ingredients from vitis vinifera L. Anal Chim Acta 2006;563(1-2 SPEC. ISS.):401- Monagas M , Martín-Álvarez PJ, Bartolomé B, Gómez-Cordovés C. Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle. European Food Research and Technology 2006;222(5-6):702-9. 53. Monagas M , Hernández-Ledesma B, Gómez-Cordovés C, Bartolomé B. Commercial dietary ingredients from vitis vinifera L. leaves and grape skins: Antioxidant and chemical characterization. J Agric Food Chem 2006;54(2):319-27. 54. Monagas M , Hernández-Ledesma B, Garrido I, Martín-Álvarez PJ, Gómez-Cordovés C, Bartolomé B. Quality assessment of commercial dietary antioxidant products from vitis vinifera L. grape seeds. Nutr Cancer 2005;53(2):244-54. 55. Monagas M , Suárez R, Gómez-Cordovés C, Bartolomé B. Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS. Am J Enol Vitic 2005;56(2):139-47. 56. Monagas M , Gómez-Cordovés C, Bartolomé B. Evolution of polyphenols in red wines from vitis vinifera L. during aging in the bottle: I. anthocyanins and pyranoanthocyanins. European Food Research and Technology 2005;220(5-6):607-14. 57. Monagas M , Bartolomé B, Gómez-Cordovés C. Evolution of polyphenols in red wines from vitis vinifera L. during aging in the bottle : IIII. non-anthocyanin phenolic compounds. European Food Research and Technology 2005;220(3-4):331-40. 58. Monagas M , Bartolomé B, Gómez-Cordovés C. Updated knowledge about the presence of phenolic compounds in wine. Crit Rev Food Sci Nutr 2005;45(2):85-118. 59. Pozo-Bayón MÁ, Monagas M , Polo MC, Gómez-Cordovés C. Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties. J Agric Food Chem 2004;52(5):1300-6. 60. Núñez V, Monagas M , Gomez-Cordovés MC, Bartolomé B. Vitis vinifera L. cv. graciano grapes characterized by its anthocyanin profile. Postharvest Biol Technol 2004;31(1):69-79. 61. Bartolomé B, Nuñez V, Monagas M , Gómez-Cordovés C. In vitro antioxidant activity of red grape skins. European Food Research and Technology 2004;218(2):173-7. 62. Monagas M , Gómez-Cordovés C, Bartolomé B, Laureano O, Ricardo Da Silva JM. Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from vitis vinifera L. cv. graciano, tempranillo, and cabernet sauvignon. J Agric Food Chem 2003;51(22):6475-81. 63. Monagas M , Núñez V, Bartolomé B, Gómez-Cordovés C. Anthocyanin-derived pigments in graciano, tempranillo, and cabernet sauvignon wines produced in spain. Am J Enol Vitic 2003;54(3):163-9. 10. 52.

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08/09/2018