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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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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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Biogenic Amines in Natural Ciders

Journal of food protection, 2006-12, Vol.69 (12), p.3006-3012

2006

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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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Detection of Milk Mixtures in Halloumi Cheese

Journal of dairy science, 2004-06, Vol.87 (6), p.1595-1600

2004

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Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada

Food chemistry, 2004-07, Vol.86 (3), p.413-419

2004

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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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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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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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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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Sensory analysis of aroma attributes of young Airen white wines during storage in the bottle

Journal of food quality, 1998-07, Vol.21 (4), p.285-297

1998

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Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Food chemistry, 2007, Vol.103 (2), p.572-581

2007

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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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In vitro antioxidant analysis of supercritical fluid extracts from rosemary (Rosmarinus officinalis L.)

European food research & technology, 2005-08, Vol.221 (3-4), p.478-486

2005

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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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Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

Food hydrocolloids, 2005, Vol.19 (5), p.831-837

2005

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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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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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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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Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds

Nutrition and cancer, 2005-01, Vol.53 (2), p.244-254

2005

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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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COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES

Journal of sensory studies, 1998-09, Vol.13 (3), p.299-314

1998

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Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4042-4051

1998

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

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

Biogenic Amines in Natural Ciders

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

Detection of Milk Mixtures in Halloumi Cheese

Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada

Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga

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

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

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

Sensory analysis of aroma attributes of young Airen white wines during storage in the bottle

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

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

In vitro antioxidant analysis of supercritical fluid extracts from rosemary (Rosmarinus officinalis L.)

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

Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction

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

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

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

Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds

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

COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES

Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts

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

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