Ana María Troncoso González-rekin lankidetzan egindako argitalpenak (31)

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

2022

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

    Food Chemistry, Vol. 374

2020

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

    LWT, Vol. 130

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

    Food Chemistry, Vol. 331

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

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. 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

2014

  1. Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds

    Innovative Food Science and Emerging Technologies, Vol. 26, pp. 381-388

2013

  1. Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins

    LWT - Food Science and Technology, Vol. 52, Núm. 2, pp. 139-145

2012

  1. Evaluación de los nuevos alimentos

    Ediciones Díaz de Santos

  2. Toxicología de los aditivos alimentarios

    Díaz de Santos

2009

  1. Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 15, pp. 6578-6583

2008

  1. Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence

    Critical Reviews in Food Science and Nutrition, Vol. 48, Núm. 7, pp. 649-671

  2. Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives

    Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 282-290

2007

  1. Radical scavenging ability of polyphenolic compounds towards DPPH free radical

    Talanta, Vol. 71, Núm. 1, pp. 230-235

  2. Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (Uric Acid and Protein Thiol Groups)

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9713-9718

2006

  1. Acute intake of red wine does not affect antioxidant enzymes activities in human subjects

    International Journal for Vitamin and Nutrition Research, Vol. 76, Núm. 5, pp. 291-298