Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sara Muñiz‐Calvo"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Melatonin is a multifunctional molecule with diverse biological roles that holds great value as a health-promoting bioactive molecule in any food product and yeast’s ability to produce it has been extensively demonstrated in the last decad
Externí odkaz:
https://doaj.org/article/8e2dbcf18ae74bd5acb1a10d6c243800
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/4ab671a0c0684953aa66b6f797ef5a72
Autor:
Ricardo Bisquert, Andrés Planells‐Cárcel, Elena Valera‐García, José Manuel Guillamón, Sara Muñiz‐Calvo
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 5, Pp 1499-1510 (2022)
Summary Hydroxytyrosol (HT) is one of the most powerful dietary antioxidants with numerous applications in different areas, including cosmetics, nutraceuticals and food. In the present work, heterologous hydroxylase complex HpaBC from Escherichia col
Externí odkaz:
https://doaj.org/article/0b0a64e322ae46e799f7eb54b584565e
Autor:
Ricardo Bisquert, Andrés Planells-Cárcel, Javier Alonso-del-Real, Sara Muñiz-Calvo, José Manuel Guillamón
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1115 (2023)
Recently, the presence of melatonin in fermented beverages has been correlated with yeast metabolism during alcoholic fermentation. Melatonin, originally considered a unique product of the pineal gland of vertebrates, has been also identified in a wi
Externí odkaz:
https://doaj.org/article/7f83dbe4f25b486a9137422a87e2e880
Autor:
María Lairón-Peris, Laura Pérez-Través, Sara Muñiz-Calvo, José Manuel Guillamón, José María Heras, Eladio Barrio, Amparo Querol
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
In European regions of cold climate, S. uvarum can replace S. cerevisiae in wine fermentations performed at low temperatures. S. uvarum is a cryotolerant yeast that produces more glycerol, less acetic acid and exhibits a better aroma profile. However
Externí odkaz:
https://doaj.org/article/85590b661e0e4398a500617ef323f29a
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Melatonin (Mel) is considered a potent natural antioxidant molecule given its free-radical scavenging ability. Its origin is traced back to the origin of aerobic life as early defense against oxidative stress and radiation. More complex signaling fun
Externí odkaz:
https://doaj.org/article/1ca04832b70e4695aa67092d712bc8a4
Autor:
David Roldán-López, Sara Muñiz-Calvo, Noemi Daroqui, Masa Knez, Jose Manuel Guillamón, Roberto Pérez-Torrado
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-16
Food consumption of healthier products has become an essential trend in the food sector. This is also the case in beer, a biochemical process of transformation performed by yeast cells. More and more studies proclaim the need to reduce ethanol conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd62421d9a1b4353029f854c358603f8
https://doi.org/10.1080/10408398.2022.2129584
https://doi.org/10.1080/10408398.2022.2129584
Publikováno v:
Melatonin Research. 3:144-160
The recently established relation between the metabolism of aromatic amino acids of yeast and the production of different bioactive molecules during fermentation opens up new and interesting research topics. Among these molecules, melatonin has drawn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15e6d962d79a0cf32e154eb54667ef14
https://doi.org/10.32794/mr11250053
https://doi.org/10.32794/mr11250053
Autor:
Ricardo Bisquert, Elena Valera-García, Sara Muñiz-Calvo, José Manuel Guillamón, Andrés Planells-Cárcel
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Hydroxytyrosol (HT) is one of the most powerful dietary antioxidants with numerous applications in different areas, including cosmetics, nutraceuticals and food. In the present work, heterologous hydroxylase complex HpaBC from Escherichia coli was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49bceb5caa26c80968d84444de528295
https://pubmed.ncbi.nlm.nih.gov/34689412
https://pubmed.ncbi.nlm.nih.gov/34689412
Autor:
Anne Ortiz-Julien, Estéfani García-Ríos, Amparo Querol, Sara Muñiz-Calvo, Nicolas Rozès, José María Heras, José Manuel Guillamón, María Lairón-Peris, Pierre Poirot
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Cocoa pulp fermentation is a consequence of the succession of indigenous yeasts, lactic acid bacteria and acetic acid bacteria that not only produce a diversity of metabolites, but also cause the production of flavour precursors. However, as such spo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7460936b47df4509b450f8e1c4d748eb
https://pubmed.ncbi.nlm.nih.gov/33550155
https://pubmed.ncbi.nlm.nih.gov/33550155