about
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityInteractions defining the specificity between fungal xylanases and the xylanase-inhibiting protein XIP-I from wheat.Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.Lactoferricin-related peptides with inhibitory effects on ACE-dependent vasoconstriction.Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond.Concatemerization increases the inhibitory activity of short, cell-penetrating, cationic and tryptophan-rich antifungal peptides.A Penicillium chrysogenum-based expression system for the production of small, cysteine-rich antifungal proteins for structural and functional analysesConstruction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an alpha-L-rhamnosidase of enological interest.L-rhamnose induction of Aspergillus nidulans α-L-rhamnosidase genes is glucose repressed via a CreA-independent mechanism acting at the level of inducer uptakeMapping and Identification of Antifungal Peptides in the Putative Antifungal Protein AfpB from the Filamentous Fungus Penicillium digitatum.Novel antihypertensive hexa- and heptapeptides with ACE-inhibiting properties: from the in vitro ACE assay to the spontaneously hypertensive rat.Requirement of the Lactobacillus casei MaeKR two-component system for L-malic acid utilization via a malic enzyme pathway.Lactoferricin B-derived peptides with inhibitory effects on ECE-dependent vasoconstriction.beta-Glucanases as a tool for the control of wine spoilage yeasts.Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.Antihypertensive properties of lactoferricin B-derived peptides.Efficient production and characterization of the novel and highly active antifungal protein AfpB from Penicillium digitatum.Studies on acetate ester production by non-saccharomyces wine yeasts.Acetate ester formation in wine by mixed cultures in laboratory fermentations.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits.Production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal alpha-L-rhamnosidases.Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria.Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides.Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine.Purification and characterization of an alpha-L-rhamnosidase from Aspergillus niger.Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses.The dual nature of the wheat xylanase protein inhibitor XIP-I: structural basis for the inhibition of family 10 and family 11 xylanases.Vasoactive properties of antihypertensive lactoferrin-derived peptides in resistance vessels: Effects in small mesenteric arteries from SHR rats.Improving the amylolytic activity of Saccharomyces cerevisiae glucoamylase by the addition of a starch binding domain.Toxicological assessment of recombinant xylanase X(22) in wine.Antihypertensive mechanism of lactoferrin-derived peptides: angiotensin receptor blocking effect.An antihypertensive lactoferrin hydrolysate inhibits angiotensin I-converting enzyme, modifies expression of hypertension-related genes and enhances nitric oxide production in cultured human endothelial cellsDairy Debaryomyces hansenii strains produce the antihypertensive casein-derived peptides LHLPLP and HLPLPIn vivo antihypertensive mechanism of lactoferrin-derived peptides: Reversion of angiotensin I- and angiotensin II-induced hypertension in Wistar ratsProduction of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy KluyveromycesNovel Antihypertensive Lactoferrin-Derived Peptides Produced by Kluyveromyces marxianus: Gastrointestinal Stability Profile and In Vivo Angiotensin I-Converting Enzyme (ACE) InhibitionPotential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheesesAntihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin- and endothelin-converting enzymesBioavailability of antihypertensive lactoferricin B-derived peptides: Transepithelial transport and resistance to intestinal and plasma peptidasesDairy yeasts produce milk protein-derived antihypertensive hydrolysates
P50
Q26749597-C86D647A-015F-4E52-B60B-39693B3EA561Q30832199-9C3CC4EF-FEAE-4F14-9CD3-F62DA38289E3Q30897043-0F503B23-186F-472E-8E20-94D730BE327CQ33997745-05170251-3CF2-4C2A-8652-31D3AA3D2C51Q38541114-996087F7-F188-4371-8BD1-167D51DBEC71Q39021209-452C5582-6304-40FC-A0AD-8C495BD64B55Q39195185-5C80782F-D558-4DD8-B2B4-9714FC89CC7CQ40409179-74FA83B1-86EB-41E4-AF08-0EB1574DE657Q41761036-36FA704C-565D-48DD-9C25-F7CC0FD482B1Q42292700-850A4947-D045-4CF3-86E2-CDA6E96E5494Q42810388-9BC0BA98-D6A9-49CD-8B8D-9C593951B356Q42946905-9A0F1FCF-386B-4CF0-957E-61EC9F8BE707Q42988529-8EA6095F-4C6E-49BD-ABBA-DC5B42B4B815Q43057157-91E85BC1-9959-43F9-A971-C8AC583084BBQ43291269-EBB58D3D-55D0-4086-9360-6682B2881AD9Q43422120-71A9D448-2542-4C8A-9BEA-11586C7179B5Q43558175-FA9C2082-FD29-4EDE-806B-DD3E9849A0FDQ43838177-051AAF5B-3A0B-49A8-898C-5E9A73504B32Q44533764-98263EC6-5293-4F4A-80BE-FE91683DA2ADQ44802385-0075394D-ADF6-47B8-9D39-3F3102CE1F1FQ45082423-62A7BBAC-339F-435D-8FCE-F0510D5CE711Q46096100-33F6535A-9A3D-4928-90B4-BD44C7A9DB95Q46427043-A8729FF3-05D3-47A6-A1E3-0F5563994DD8Q46638016-DEDDB272-01D7-472D-94AC-35310CA2694FQ46794792-D1910DDC-4DDB-4A4B-8382-C03D3A59705AQ46965423-6CAE70F5-B7E6-4592-B4A6-4E1FA5A76389Q47386915-B9591579-88F3-46D7-B263-7E17B46029D1Q47962715-264EF189-A67F-4B8B-A4BB-A4BDA5BD82A4Q51431391-6D589E49-C38D-41F5-A035-1B5388B8B26CQ54071837-F11B347F-04DE-4BBF-8A94-1076F5B70307Q54417927-06B0054A-0CE7-4E10-A74A-CCC5EB8D0B2BQ58030963-E5CDE9BC-FC15-493D-9351-258D1482B433Q58030964-0581D569-B53E-433D-A1D8-012FD5431E01Q58030965-816C7617-8F2A-4D27-9557-424A3A27B75AQ58030967-E0650D1D-B0FF-4BB1-AA10-29F50D6812C8Q58030969-B29BA395-E576-446F-9E6D-60B6B0D580DDQ58030970-2B820F12-2E15-436E-9869-149F201AF1DCQ58030972-471C4AC0-2C52-4CA5-B257-174112B79E0BQ58030974-7EE2C552-1838-4362-A17A-2DE9230E468AQ58030976-866839A2-AA65-40F4-9E7A-8FD50E933359
P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Paloma Manzanares
@ast
Paloma Manzanares
@en
Paloma Manzanares
@es
Paloma Manzanares
@sl
type
label
Paloma Manzanares
@ast
Paloma Manzanares
@en
Paloma Manzanares
@es
Paloma Manzanares
@sl
prefLabel
Paloma Manzanares
@ast
Paloma Manzanares
@en
Paloma Manzanares
@es
Paloma Manzanares
@sl
P1053
H-2873-2012
P106
P21
P31
P3829
P496
0000-0001-5036-9787