about
Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative DiseasesBioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentationComprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis.Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.Determination of amino acids in grape-derived products: a review.Recent developments in the analysis of musty odour compounds in water and wine: A review.Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds.Recent trends in the determination of biogenic amines in fermented beverages - A review.Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains.Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes.(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.Radical scavenging ability of polyphenolic compounds towards DPPH free radical.The antioxidant activity of wines determined by the ABTS(+) method: influence of sample dilution and time.Defining the typical aroma of sherry vinegar: sensory and chemical approach.Targeting key aromatic substances on the typical aroma of sherry vinegar.Antioxidant capacity of plasma after red wine intake in human volunteers.Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups).In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-β Kinetics and Neuroprotection.Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage.Validation of an analytical method for the determination of ethyl carbamate in vinegars.Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection.Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method.Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.Melatonin is synthesised by yeast during alcoholic fermentation in wines.Acute intake of red wine does not affect antioxidant enzymes activities in human subjects.Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation.Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity.The phenolic composition of red wine vinegar produced in barrels made from different woodsAcetic acid bacteria and the production and quality of wine vinegarEffect of wood on the phenolic profile and sensory properties of wine vinegars during ageingPhenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated NeuroinflammationMultivariate characterization of wine vinegars from the south of Spain according to their metallic contentProtective effects of hydroxytyrosol against α-synuclein toxicity on PC12 cells and fibril formation
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Ana M. Troncoso
@ast
Ana M. Troncoso
@en
Ana M. Troncoso
@es
Ana M. Troncoso
@nl
Ana M. Troncoso
@sl
type
label
Ana M. Troncoso
@ast
Ana M. Troncoso
@en
Ana M. Troncoso
@es
Ana M. Troncoso
@nl
Ana M. Troncoso
@sl
prefLabel
Ana M. Troncoso
@ast
Ana M. Troncoso
@en
Ana M. Troncoso
@es
Ana M. Troncoso
@nl
Ana M. Troncoso
@sl
P1053
A-6525-2008
P106
P1153
7004961255
P21
P31
P3829
P496
0000-0003-0291-2823