Eva María
Valero Blanco
Profesor/a Titular de Universidad
Universidad de Sevilla
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Universidad de Sevilla (8)
2022
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Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
Food Chemistry, Vol. 374
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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
2020
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Volatile metabolites produced by different flor yeast strains during wine biological ageing
Food Research International, Vol. 128
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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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Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
LWT, Vol. 130
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