Eva María
Valero Blanco
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Universidad de Sevilla
Sevilla, EspañaPublicacions en col·laboració amb investigadors/es de Universidad de Sevilla (12)
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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The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain
Fermentation, Vol. 10, Núm. 4
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Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts
Scientia Horticulturae, Vol. 323
2022
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Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah
Food Research International, Vol. 160
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Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
Food Chemistry, Vol. 374
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
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Volatile metabolites produced by different flor yeast strains during wine biological ageing
Food Research International, Vol. 128
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