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Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

Journal of agricultural and food chemistry, 2005-11, Vol.53 (22), p.8729-8735

2005

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Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines

International journal of food properties, 2014-05, Vol.17 (5), p.987-1001

2014

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Feasibility and application of liquid–liquid extraction combined with gas chromatography–mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

Food chemistry, 2012-07, Vol.133 (2), p.526-535

2012

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Purification of Lactulose from Mixtures with Lactose Using Pressurized Liquid Extraction with Ethanol−Water at Different Temperatures

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3346-3350

2007

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Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees

Food chemistry, 2008-07, Vol.109 (1), p.149-158

2008

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Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols

Applied microbiology and biotechnology, 2014-08, Vol.98 (15), p.6805-6815

2014

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Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens

Letters in applied microbiology, 2012-06, Vol.54 (6), p.557-563

2012

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Formation of biogenic amines throughout the industrial manufacture of red wine

Journal of food protection, 2006-02, Vol.69 (2), p.397-404

2006

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Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Trends in food science & technology, 2010-07, Vol.21 (7), p.332-344

2010

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Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking

Journal of applied microbiology, 2012-04, Vol.112 (4), p.672-682

2012

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Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds

Journal of applied microbiology, 2009-09, Vol.107 (3), p.1042-1053

2009

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Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Journal of Chromatography A, 2009-10, Vol.1216 (43), p.7351-7357

2009

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Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.367-375

2015

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Short communication: Production of antihypertensive peptide HLPLP by enzymatic hydrolysis: Optimization by response surface methodology

Journal of dairy science, 2012-08, Vol.95 (8), p.4280-4285

2012

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In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Journal of agricultural and food chemistry, 2012-03, Vol.60 (9), p.2136-2147

2012

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Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract

International dairy journal, 2011-12, Vol.21 (12), p.926-933

2011

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Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Food control, 2008-09, Vol.19 (9), p.835-841

2008

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Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines

Food control, 2015-04, Vol.50, p.613-619

2015

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Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

Food research international, 2015-06, Vol.72, p.149-159

2015

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Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

Food science and technology international, 2003-04, Vol.9 (2), p.95-99

2003

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Determination of the Antihypertensive Peptide LHLPLP in Fermented Milk by High-Performance Liquid Chromatography–Mass Spectrometry

Journal of dairy science, 2006-12, Vol.89 (12), p.4527-4535

2006

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Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera

Journal of food protection, 2008-07, Vol.71 (7), p.1453-1459

2008

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Epidemiology of nontraumatic lower-extremity amputation in area 7, Madrid, between 1989 and 1999: a population-based study

Diabetes care, 2001-09, Vol.24 (9), p.1686-1689

2001

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Assessment of the Native Electrophoretic Analysis of Total Grape Must Proteins for the Characterization of Vitis vinifera L. Cultivars

Journal of agricultural and food chemistry, 1999-01, Vol.47 (1), p.114-120

1999

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Application of a mathematical model to the study of the glass transition temperature in polymer electrolyte precursor systems

Polymer bulletin (Berlin, Germany), 1997-03, Vol.38 (3), p.353-357

1997

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Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines

Feasibility and application of liquid–liquid extraction combined with gas chromatography–mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

Purification of Lactulose from Mixtures with Lactose Using Pressurized Liquid Extraction with Ethanol−Water at Different Temperatures

Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees

Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols

Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens

Formation of biogenic amines throughout the industrial manufacture of red wine

Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking

Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Short communication: Production of antihypertensive peptide HLPLP by enzymatic hydrolysis: Optimization by response surface methodology

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines

Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism

Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

Determination of the Antihypertensive Peptide LHLPLP in Fermented Milk by High-Performance Liquid Chromatography–Mass Spectrometry

Hydrolysis under High Hydrostatic Pressure as a Means To Reduce the Binding of β-Lactoglobulin to Immunoglobulin E from Human Sera

Epidemiology of nontraumatic lower-extremity amputation in area 7, Madrid, between 1989 and 1999: a population-based study

Assessment of the Native Electrophoretic Analysis of Total Grape Must Proteins for the Characterization of Vitis vinifera L. Cultivars

Application of a mathematical model to the study of the glass transition temperature in polymer electrolyte precursor systems

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