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Rebeca Ferreras-Charro
Researcher at University of Salamanca
Publications - 6
Citations - 95
Rebeca Ferreras-Charro is an academic researcher from University of Salamanca. The author has contributed to research in topics: Chemistry & Bioavailability. The author has an hindex of 3, co-authored 3 publications receiving 52 citations.
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Journal ArticleDOI
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
Cristina Alcalde-Eon,Ignacio García-Estévez,Rebeca Ferreras-Charro,Julián C. Rivas-Gonzalo,Raúl Ferrer-Gallego,María Teresa Escribano-Bailón +5 more
TL;DR: In this paper, the effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB color parameters of two different oenological practices (add oenology tannin, using overripe grapes), whose purpose is to compensate wine quality deficiencies, have been evaluated in red wines made from Tempranillo grapes in two consecutive vintages.
Journal ArticleDOI
Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins.
Cristina Alcalde-Eon,Rebeca Ferreras-Charro,Raúl Ferrer-Gallego,Francisco J. Rivero,Francisco J. Heredia,María Teresa Escribano-Bailón +5 more
TL;DR: In this article, the effects and side-effects of the combined strategy on the detailed flavanol, flavonol and anthocyanin compositions and on colour of wines made from Syrah grapes were investigated.
Journal ArticleDOI
Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
Cristina Alcalde-Eon,Claudia Pérez-Mestre,Rebeca Ferreras-Charro,Francisco J. Rivero,Francisco J. Heredia,María Teresa Escribano-Bailón +5 more
TL;DR: The present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability.
Journal ArticleDOI
Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
Silvia Cañas,Miguel Rebollo-Hernanz,C. Braojos,Vanesa Benítez,Rebeca Ferreras-Charro,Montserrat Dueñas,Yolanda Aguilera,María A. Martín-Cabrejas +7 more
TL;DR: Results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.
Journal ArticleDOI
Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach.
Silvia Cañas,Miguel Rebollo-Hernanz,C. Braojos,Vanesa Benítez,Rebeca Ferreras-Charro,Montserrat Dueñas,Yolanda Aguilera,María A. Martín-Cabrejas +7 more
TL;DR: In this paper , the colonic microbial biotransformation of phenolic compounds in the cocoa shell (CS) was modeled in silico, and it was found that phenolic acids from CSF were more bioaccessible in the intestinal phase than those from the CSE.