![Foto de Eva María](/img/nophoto.png)
Eva María
Valero Blanco
Publications (57) Publications de Eva María Valero Blanco
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
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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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Gold(i) metallocyclophosphazenes with antibacterial potency and antitumor efficacy. Synergistic antibacterial action of a heterometallic gold and silver-cyclophosphazene
Dalton Transactions, Vol. 51, Núm. 36, pp. 13657-13674
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Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle
LWT, Vol. 158
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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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(Amino)cyclophosphazenes as Multisite Ligands for the Synthesis of Antitumoral and Antibacterial Silver(I) Complexes
Inorganic Chemistry, Vol. 59, Núm. 4, pp. 2464-2483
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Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae
Microbial Biotechnology, Vol. 13, Núm. 2, pp. 599-604
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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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Proteomic characterization of extracellular vesicles produced by several wine yeast species
Microbial Biotechnology, Vol. 13, Núm. 5, pp. 1581-1596
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Volatile metabolites produced by different flor yeast strains during wine biological ageing
Food Research International, Vol. 128
2019
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Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMS
Food Chemistry, Vol. 297
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The impact of active dry yeasts in commercial wineries from the Denomination of Origen “Vinos de Madrid”, Spain
3 Biotech, Vol. 9, Núm. 11
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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Actitudes alimentarias, imagen corporal y riesgo de trastornos alimentarios en un grupo de bailarines españoles
Nutricion Hospitalaria, Vol. 33, Núm. 5, pp. 1213-1221
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New genes involved in osmotic stress tolerance in saccharomyces cerevisiae
Frontiers in Microbiology, Vol. 7, Núm. SEP