Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Alba M. Ramos"'
Autor:
Dolores González de Llano, Irene Gil‐Sánchez, Adelaida Esteban‐Fernández, Alba M. Ramos, Carolina Cueva, M. Victoria Moreno‐Arribas, Begoña Bartolomé
Publikováno v:
Beverages, Vol 2, Iss 4, p 27 (2016)
Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL‐86 and Lactobacillus plantarum CIAL‐121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphe
Externí odkaz:
https://doaj.org/article/c017222593aa4413864bebb183d263f3
Publikováno v:
Winemaking
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51fd541aea3f3077bcea2fceb41a2d4b
https://doi.org/10.1201/9781351034265-31
https://doi.org/10.1201/9781351034265-31
Autor:
Ignacio García-Estévez, Montserrat Dueñas, Eva M. Martín del Valle, Alba M. Ramos-Pineda, María Teresa Escribano Bailón, Natércia F. Brás
Publikováno v:
GREDOS: Repositorio Institucional de la Universidad de Salamanca
Universidad de Salamanca (USAL)
GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname
Universidad de Salamanca (USAL)
GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname
[EN] The interactions between salivary proteins and wine flavanols (catechin, epicatechin, and mixtures thereof) have been studied by HPLC-DAD, isothermal titration microcalorimetry, and molecular dynamics simulations. Chromatographic results suggest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18003f751545c07a127c49cfe96e4706
https://doi.org/10.1021/acs.jafc.7b01600
https://doi.org/10.1021/acs.jafc.7b01600
Autor:
Alba M. Ramos-Pineda, Ignacio García-Estévez, Elvira Manjón, M. Teresa Escribano-Bailón, Alberto Recio-Torrado
Publikováno v:
Food Research International. 143:110279
Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cae8d7721771d35a56f0ae61b7a81508
https://doi.org/10.1016/j.foodres.2021.110279
https://doi.org/10.1016/j.foodres.2021.110279
Autor:
Dolores González de Llano, M. Victoria Moreno-Arribas, Adelaida Esteban-Fernández, Marta Fernández-Díaz, Irene Gil-Sánchez, Alba M. Ramos, Carolina Cueva, Begoña Bartolomé
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Reciprocal benefits between wine polyphenols and probiotics in relation to (a) the metabolism of wine polyphenols by probiotics, (b) the influence of wine polyphenols in bacteria viability and (c) the impact of wine polyphenols on the capacity of pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c7626c8caee9ebce1f89bbf2317d3f1
https://doi.org/10.1007/s00217-016-2770-5
https://doi.org/10.1007/s00217-016-2770-5
Autor:
María Teresa Escribano-Bailón, Ignacio García-Estévez, Montserrat Dueñas, V.P. de Freitas, Alba M. Ramos-Pineda, Susana Soares
Publikováno v:
Food chemistry. 272
In this study, we have evaluated by HPLC-DAD, DLS and MALDI-TOF a synergic effect of the coexistence of two salivary-PRP fractions (basic-PRPs and acidic PRPs) on the interaction with flavanols. Results obtained showed noticeable enhancement of the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dc02ca1fbc257135f38117081e5793b
https://pubmed.ncbi.nlm.nih.gov/30309534
https://pubmed.ncbi.nlm.nih.gov/30309534
Publikováno v:
Food chemistry. 264
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that flavonol glycosides produce a mouth-drying and mouth-coating sensation at very low threshold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::644e524360443168d3a5c507591e56be
https://pubmed.ncbi.nlm.nih.gov/29853369
https://pubmed.ncbi.nlm.nih.gov/29853369