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Toward a Predictive Model of Alzheimer’s Disease Progression Using Capillary Electrophoresis–Mass Spectrometry Metabolomics

Analytical chemistry (Washington), 2012-10, Vol.84 (20), p.8532-8540

2012

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Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

Research in microbiology, 2010-06, Vol.161 (5), p.372-382

2010

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Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

Journal of agricultural and food chemistry, 2014-08, Vol.62 (33), p.8274-8288

2014

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Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9470-9479

2013

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Comparative Study of Microbial-Derived Phenolic Metabolites in Human Feces after Intake of Gin, Red Wine, and Dealcoholized Red Wine

Journal of agricultural and food chemistry, 2013-04, Vol.61 (16), p.3909-3915

2013

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Faecal Metabolomic Fingerprint after Moderate Consumption of Red Wine by Healthy Subjects

Journal of proteome research, 2015-02, Vol.14 (2), p.897-905

2015

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Phenolic Assesment of Uncaria tomentosa L. (Cat's Claw): Leaves, Stem, Bark and Wood Extracts

Molecules (Basel, Switzerland), 2015-12, Vol.20 (12), p.22703-22717

2015

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Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

Journal of agricultural and food chemistry, 2014-01, Vol.62 (1), p.66-73

2014

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Moderate Consumption of Red Wine Can Modulate Human Intestinal Inflammatory Response

Journal of agricultural and food chemistry, 2014-10, Vol.62 (43), p.10567-10575

2014

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Profiling of Phenolic Metabolites in Feces from Menopausal Women after Long-Term Isoflavone Supplementation

Journal of agricultural and food chemistry, 2016-01, Vol.64 (1), p.210-216

2016

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Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Food research international, 2013-05, Vol.51 (2), p.450-457

2013

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Analysis of Chiral Amino Acids in Conventional and Transgenic Maize

Analytical chemistry (Washington), 2007-07, Vol.79 (13), p.5071-5077

2007

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Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Food control, 2012-12, Vol.28 (2), p.212-219

2012

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Optimization of the Extraction of Antioxidants from Dunaliella salina Microalga by Pressurized Liquids

Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5597-5603

2006

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Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type

Journal of agricultural and food chemistry, 2003-07, Vol.51 (15), p.4175-4179

2003

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Combined use of HMF and furosine to assess fresh honey quality

Journal of the science of food and agriculture, 2009-06, Vol.89 (8), p.1332-1338

2009

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Lactobacillus plantarum IFPL935 Favors the Initial Metabolism of Red Wine Polyphenols When Added to a Colonic Microbiota

Journal of agricultural and food chemistry, 2013-10, Vol.61 (42), p.10163-10172

2013

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Comprehensive Assessment of the Quality of Commercial Cranberry Products. Phenolic Characterization and in Vitro Bioactivity

Journal of agricultural and food chemistry, 2012-04, Vol.60 (13), p.3396-3408

2012

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Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga

Food chemistry, 2005-12, Vol.93 (3), p.417-423

2005

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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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Optimization of Countercurrent Supercritical Fluid Extraction of Minor Components from Olive Oil

Current analytical chemistry, 2014-01, Vol.10 (1), p.78-85

2014

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Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

European food research & technology, 2006-03, Vol.222 (5-6), p.702-709

2006

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Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10784-10792

2009

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Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota

Food chemistry, 2015-09, Vol.183, p.273-282

2015

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Design of Natural Food Antioxidant Ingredients through a Chemometric Approach

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.787-792

2010

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Toward a Predictive Model of Alzheimer’s Disease Progression Using Capillary Electrophoresis–Mass Spectrometry Metabolomics

Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

Profiling of Microbial-Derived Phenolic Metabolites in Human Feces after Moderate Red Wine Intake

Comparative Study of Microbial-Derived Phenolic Metabolites in Human Feces after Intake of Gin, Red Wine, and Dealcoholized Red Wine

Faecal Metabolomic Fingerprint after Moderate Consumption of Red Wine by Healthy Subjects

Phenolic Assesment of Uncaria tomentosa L. (Cat's Claw): Leaves, Stem, Bark and Wood Extracts

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

Moderate Consumption of Red Wine Can Modulate Human Intestinal Inflammatory Response

Profiling of Phenolic Metabolites in Feces from Menopausal Women after Long-Term Isoflavone Supplementation

Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Analysis of Chiral Amino Acids in Conventional and Transgenic Maize

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Optimization of the Extraction of Antioxidants from Dunaliella salina Microalga by Pressurized Liquids

Assessment of the Spectrophotometric Method for Determination of Angiotensin-Converting-Enzyme Activity: Influence of the Inhibition Type

Combined use of HMF and furosine to assess fresh honey quality

Lactobacillus plantarum IFPL935 Favors the Initial Metabolism of Red Wine Polyphenols When Added to a Colonic Microbiota

Comprehensive Assessment of the Quality of Commercial Cranberry Products. Phenolic Characterization and in Vitro Bioactivity

Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga

Influence of technological practices on biogenic amine contents in red wines

Optimization of Countercurrent Supercritical Fluid Extraction of Minor Components from Olive Oil

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota

Design of Natural Food Antioxidant Ingredients through a Chemometric Approach

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