Zobrazeno 1 - 10
of 23
pro vyhledávání: '"M. Ángeles Pozo-Bayón"'
Autor:
Natalia S. Brizuela, Bárbara M. Bravo-Ferrada, Yolanda Curilén, Lucrecia Delfederico, Adriana Caballero, Liliana Semorile, M. Ángeles Pozo-Bayón, E. Elizabeth Tymczyszyn
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of
Externí odkaz:
https://doaj.org/article/f4da4acc051c470a9accce319793d46e
Akademický článek
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Publikováno v:
Food Chemistry. 100:43-47
The antihypertensive activity of 41 wines has been determined by measuring the inhibitory activity of angiotensin-converting enzyme. The activity determined ranges from 10.3% to 95.4%, with significantly higher mean values in red wines than in the ot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74dfc175ac4bd49396583b4701f9c701
https://doi.org/10.1016/j.foodchem.2005.09.007
https://doi.org/10.1016/j.foodchem.2005.09.007
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth coul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::145787b4006796ff89ca2913a9c5da30
http://hdl.handle.net/10261/127095
http://hdl.handle.net/10261/127095
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2089-2095
Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de noir, and rosé sparkling wines by using HPLC with photodiode array and mass spectrometry detection. Some of the identified compounds, such as cis- and trans-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc8191c0e1d607e0fc0d73a2b18fad43
https://doi.org/10.1021/jf021017z
https://doi.org/10.1021/jf021017z
Autor:
Antonio Chana, M. Victoria Moreno-Arribas, Inmaculada Andújar-Ortiz, Carolina Simó, M. Ángeles Pozo-Bayón, Juan José Rodríguez-Bencomo, Juan Z. Dávalos, Javier González
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a7d6da02d082df04fea886b7e811e95
https://pubmed.ncbi.nlm.nih.gov/24460029
https://pubmed.ncbi.nlm.nih.gov/24460029
Autor:
Pedro J. Martín-Álvarez, Carolina Muñoz-González, Juan José Rodríguez-Bencomo, M. Victoria Moreno-Arribas, M. Ángeles Pozo-Bayón
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The potential of winemaking grape pomace by-products as a source of glycosidic aroma precursors that under enzymatic hydrolysis might release aroma compounds has been evaluated. Two different extraction methodologies, liquid-liquid and pressurized li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8984a8ef0fbaaae6e55fbc7b714b07e8
http://hdl.handle.net/10261/100261
http://hdl.handle.net/10261/100261
Autor:
Alfonso V. Carrascosa, Adolfo J. Martínez-Rodríguez, M. Carmen Polo, José María Barcenilla, M. Ángeles Pozo-Bayón
Publikováno v:
Food Microbiology. 18:183-191
This study proposes a selection methodology for secondary fermentation yeast strains for the production of sparkling wines. It began with 34 different yeast strains, mainly of the Saccharomyces cerevisiae species. The selection methodology was divide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c18053df11c4499f92c563ed438ded1f
https://doi.org/10.1006/fmic.2000.0390
https://doi.org/10.1006/fmic.2000.0390
Publikováno v:
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition ISBN: 9781439849040
Wine production is a complex process, not only from the microbiological point of view, but also in terms of biochemistry, with the transformation of must into wine by the metabolic activity of yeasts, particularly, Saccharomyces cerevisiae. The key m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ede1f7f18ae3c12618f80ab56cbde41
https://doi.org/10.1201/b12055-11
https://doi.org/10.1201/b12055-11
Publikováno v:
Advances in food and nutrition research. 63
Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::35a93924c2108deace0d5fcf58a065b3
https://pubmed.ncbi.nlm.nih.gov/21867891
https://pubmed.ncbi.nlm.nih.gov/21867891