Nutrición y Diabetes
NUTRICIÓN Y DIABETES
Universidad de Córdoba
Córdoba, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Córdoba (12)
2021
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miR-21 mimic blocks obesity in mice: A novel therapeutic option
Molecular Therapy - Nucleic Acids, Vol. 26, pp. 401-416
2005
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Free amino acids and volatile compounds in vinegars obtained from different types of substrate
Journal of the Science of Food and Agriculture, Vol. 85, Núm. 4, pp. 603-608
2003
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Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Journal of the Science of Food and Agriculture, Vol. 83, Núm. 8, pp. 830-835
2002
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Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G-1) during alcoholic fermentation and flor film formation
LWT - Food Science and Technology, Vol. 35, Núm. 7, pp. 593-599
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Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must
Food Chemistry, Vol. 78, Núm. 1, pp. 57-61
2001
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Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts
Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 7, pp. 3310-3315
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Influence of oxygen addition during growth phase on the biosynthesis of lipids in Saccharomyces cerevisiae (M330-9) in enological fermentations
Journal of Bioscience and Bioengineering, Vol. 92, Núm. 1, pp. 33-38
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Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M330-9) during alcoholic fermentation of grape must
Journal of Bioscience and Bioengineering, Vol. 91, Núm. 2, pp. 117-122
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Influence of skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content
Microbios, Vol. 106, Núm. 414, pp. 111-127
1999
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Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races
Biotechnology Letters, Vol. 21, Núm. 6, pp. 555-559
1998
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Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation
American Journal of Enology and Viticulture, Vol. 49, Núm. 2, pp. 119-124
1993
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Ester Formation and Specific Activities of in Vitro Alcohol Acetyltransferase and Esterase by Saccharomyces cerevisiae during Grape Must Fermentation
Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 11, pp. 2086-2091