Publications en collaboration avec des chercheurs de Universidad de Sevilla (7)

2024

  1. 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

  2. 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

  3. 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, Vol. 104, Núm. 15, pp. 9399-9409

  4. The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain

    Fermentation, Vol. 10, Núm. 4

  5. Under-vine Zulla cover crop: Effect on glycosidic aroma precursors of Vitis vinifera L. cv Syrah musts

    Scientia Horticulturae, Vol. 323

2022

  1. Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah

    Food Research International, Vol. 160

  2. Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation

    Food Chemistry, Vol. 374