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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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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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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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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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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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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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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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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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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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Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

Food science & technology, 2010-12, Vol.43 (10), p.1526-1532

2010

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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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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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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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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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Influence of technological practices on biogenic amine contents in red wines

European food research & technology, 2006-02, Vol.222 (3-4), p.420-424

2006

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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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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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Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

Food science & technology, 2007, Vol.40 (1), p.107-115

2007

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Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry: Wine matrix affects real time aroma release

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

2015

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Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese

Food chemistry, 2004, Vol.84 (1), p.29-33

2004

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

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

2012

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

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

2012

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Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

Food research international, 2005-01, Vol.38 (4), p.387-394

2005

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

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

Formation of biogenic amines throughout the industrial manufacture of red wine

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

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

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

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

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

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

Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

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

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

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

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

Influence of technological practices on biogenic amine contents in red wines

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

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

Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry: Wine matrix affects real time aroma release

Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese

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

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

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

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

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