Zobrazeno 1 - 10
of 49
pro vyhledávání: '"María Carmen García-Parrilla"'
Autor:
Marta Gallardo-Fernández, María Carmen García-Parrilla, Ana M. Troncoso, Ruth Hornedo-Ortega, Eva Valero, Josep Valls-Fonayet, Tristan Richard
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Food Chemistry
Food Chemistry, Elsevier, 2022, 374, pp.1-10. ⟨10.1016/j.foodchem.2021.131742⟩
instname
Food Chemistry
Food Chemistry, Elsevier, 2022, 374, pp.1-10. ⟨10.1016/j.foodchem.2021.131742⟩
Yeasts can synthetise bioactive compounds such as Melatonin (MEL), Serotonin (SER) and Hydroxytyrosol (HT). Deciphering the mechanisms involved in their formation can lead to exploit this fact to increase the bioactive potential of fermented beverage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::890e8d66ca8b2f7860231caa618d01bc
https://doi.org/10.1016/j.foodchem.2021.131742
https://doi.org/10.1016/j.foodchem.2021.131742
Autor:
Luigi Milella, Immacolata Faraone, Lucia Chiummiento, Daniela Russo, Maria Grazia Bonomo, Fabiana Labanca, Maria Rosaria Nolè, María Carmen García-Parrilla, Ruth Hornedo-Ortega
Publikováno v:
Antioxidants, Vol 9, Iss 708, p 708 (2020)
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Antioxidants
Volume 9
Issue 8
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Antioxidants
Volume 9
Issue 8
The leaves of Vitis vinifera L. have been used for a long time in traditional medicine for the treatment of many ailments. Grape polyphenols, indeed, have been demonstrated to be able to defend against oxidative stress, responsible for various disord
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9a2fb0d36c3616adff381da5b093b67
https://www.mdpi.com/2076-3921/9/8/708
https://www.mdpi.com/2076-3921/9/8/708
Autor:
Edwin Fernández-Cruz, Ana M. Troncoso, Ana B. Cerezo, Emma Cantos-Villar, María Carmen García-Parrilla
Publikováno v:
Australian Journal of Grape and Wine Research. 25:92-100
Background and Aims Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and 3‐indoleacetic acid (3‐IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely reported in recent years.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c88c52039b61d8b3439a62f7cab11526
https://doi.org/10.1111/ajgw.12369
https://doi.org/10.1111/ajgw.12369
Autor:
José Manuel Guillamón, María Ángeles Morcillo-Parra, Edwin Fernández-Cruz, María Carmen García-Parrilla, María Jesús Torija, Ricardo Bisquert, Ana M. Troncoso, Sara Muñiz-Calvo, Beatriz González
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Certain bioactive compounds that derive from tryptophan have been determined in fermented foods, which suggests that the role of yeast is putative in origin. Melatonin is a neurohormone in humans that plays an important role in health. The activity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5783eafb41431d8f9e84a3c3bdf2862
http://hdl.handle.net/10261/206075
http://hdl.handle.net/10261/206075
Autor:
Edwin Fernández-Cruz, M. Antonia Álvarez-Fernández, Ana M. Troncoso, María Carmen García-Parrilla, Eva Valero
Publikováno v:
Food Analytical Methods. 9:3327-3336
Melatonin is a bioactive compound that is present in wines because of the metabolism of l-tryptophan by yeasts. Even though the complete pathway of synthesis is not well elucidated, certain related indolic compounds might be involved in it. Consequen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba6cabdfc241307609d4b665af2fc62e
https://doi.org/10.1007/s12161-016-0529-z
https://doi.org/10.1007/s12161-016-0529-z
Autor:
Ana M. Troncoso, M.L. Morales, María Carmen García-Parrilla, Raquel M. Callejón, Cristina Ubeda
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:381-388
A portion of the odourless fraction of fruits bound to sugars releases aromatic substances that represent an important source of aromatic potential. During the processing of fruits, these compounds may be affected. Thus, in this work, for the first t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a72e1cff10e1e99902d2660df404352
https://doi.org/10.1016/j.ifset.2014.02.015
https://doi.org/10.1016/j.ifset.2014.02.015
Autor:
María Carmen García-Parrilla, Ana B. Cerezo, Ruth Hornedo-Ortega, Ana M. Troncoso, M.A. Álvarez-Fernández
Publikováno v:
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Nutrients; Volume 9; Issue 3; Pages: 249
Nutrients
instname
Nutrients; Volume 9; Issue 3; Pages: 249
Nutrients
Excessive concentrations of vascular endothelial growth factor (VEGF) trigger angiogenesis, which causes complications such as the destabilization of atherosclerotic plaques and increased growth of tumors. This work focuses on the determination of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c3083e79fe463c28ed688fc1811610c
https://idus.us.es/handle/11441/59695
https://idus.us.es/handle/11441/59695
Vinegar is the result of a double fermentation process (alcoholic fermentation followed by acetification) starting from any edible carbohydrate-rich source. It is widely consumed as a condiment and ingredient in different food formulations and recipe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e53536df356b5b33a2c122bcc5956bf7
https://doi.org/10.1016/b978-0-12-802309-9.00025-x
https://doi.org/10.1016/b978-0-12-802309-9.00025-x
Autor:
Emma Cantos-Villar, María Carmen García-Parrilla, María Isabel Fernández-Marín, Raúl F. Guerrero, Belén Puertas
Publikováno v:
Journal of Food Science. 79:C310-C317
UNLABELLED Stilbene-enriched wine is considered to be an interesting new food product with added value due to its potential health-promoting properties. Stilbene concentration in grape is highly variable and rather scarce. However, it can be increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc4288fee82871f537a4e1c2bea17205
https://doi.org/10.1111/1750-3841.12368
https://doi.org/10.1111/1750-3841.12368
Autor:
María Carmen García-Parrilla, Edwin Fernández-Cruz, Sara Muñiz-Calvo, Ricardo Bisquert, José Manuel Guillamón
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Melatonin (Mel), originally considered a neurohormone, has been detected in beverages and food‐fermented products in which yeast metabolism is highly important. This indolamine is synthesized from serotonin, with L‐tryptophan being the initial su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0b413246fdc595b043116b77db15a28
https://doi.org/10.1111/jpi.12554
https://doi.org/10.1111/jpi.12554