Publications (57) Publications de Eva María Valero Blanco

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

  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. 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

  2. Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle

    LWT, Vol. 158

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

    Food Research International, Vol. 160

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

    Food Chemistry, Vol. 374

2020

  1. (Amino)cyclophosphazenes as Multisite Ligands for the Synthesis of Antitumoral and Antibacterial Silver(I) Complexes

    Inorganic Chemistry, Vol. 59, Núm. 4, pp. 2464-2483

  2. Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae

    Microbial Biotechnology, Vol. 13, Núm. 2, pp. 599-604

  3. Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

    LWT, Vol. 130

  4. Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers

    Food Chemistry, Vol. 331

  5. Proteomic characterization of extracellular vesicles produced by several wine yeast species

    Microbial Biotechnology, Vol. 13, Núm. 5, pp. 1581-1596

  6. Volatile metabolites produced by different flor yeast strains during wine biological ageing

    Food Research International, Vol. 128

2019

  1. 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

  2. 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

  1. Melatonin and derived L-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains

    Food Chemistry, Vol. 217, pp. 431-437

2016

  1. Actitudes alimentarias, imagen corporal y riesgo de trastornos alimentarios en un grupo de bailarines españoles

    Nutricion Hospitalaria, Vol. 33, Núm. 5, pp. 1213-1221

  2. New genes involved in osmotic stress tolerance in saccharomyces cerevisiae

    Frontiers in Microbiology, Vol. 7, Núm. SEP