Nutrición y Diabetes
NUTRICIÓN Y DIABETES
![Foto de Ana María](/img/nophoto.png)
Ana María
Troncoso González
Publicaciones en las que colabora con Ana María Troncoso González (29)
2024
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Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must
Food and Bioprocess Technology, Vol. 17, Núm. 1, pp. 154-168
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Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation
International Journal of Food Microbiology, Vol. 421
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From tyrosine to hydroxytyrosol: a pathway involving biologically active compounds and their determination in wines by ultra performance liquid chromatography with mass spectrometry
Journal of the Science of Food and Agriculture
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The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
Fermentation, Vol. 10, Núm. 4
2022
2020
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Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
LWT, Vol. 130
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Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers
Food Chemistry, Vol. 331
2019
2017
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Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains
Food Chemistry, Vol. 217, pp. 431-437
2016
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Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS
Food Analytical Methods, Vol. 9, Núm. 12, pp. 3327-3336
2012
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Evaluación de los nuevos alimentos
Ediciones Díaz de Santos
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Toxicología de los aditivos alimentarios
Díaz de Santos
2009
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Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake
Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6578-6583
2008
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Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence
Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 7, pp. 649-671
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Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives
Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 282-290
2007
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Radical scavenging ability of polyphenolic compounds towards DPPH free radical
Talanta, Vol. 71, Núm. 1, pp. 230-235
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Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)
Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9713-9718
2006
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Acute intake of red wine does not affect antioxidant enzymes activities in human subjects
International Journal for Vitamin and Nutrition Research, Vol. 76, Núm. 5, pp. 291-298
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Determination of the phenolic composition of sherry and table white wines by liquid chromatography and their relation with antioxidant activity
Analytica Chimica Acta
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El fruto de la acerola: Composición y posibles usos alimenticios
Archivos Latinoamericanos de Nutricion, Vol. 56, Núm. 2