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Red wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model.Towards the fecal metabolome derived from moderate red wine intake.Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents.Lactobacillus plantarum IFPL935 favors the initial metabolism of red wine polyphenols when added to a colonic microbiota.Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols.Susceptibility and tolerance of human gut culturable aerobic microbiota to wine polyphenols.Faecal metabolomic fingerprint after moderate consumption of red wine by healthy subjects.Feasibility and application of liquid-liquid extraction combined with gas chromatography-mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota.Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota.Anti-Adhesive Activity of Cranberry Phenolic Compounds and Their Microbial-Derived Metabolites against Uropathogenic Escherichia coli in Bladder Epithelial Cell CulturesWinemaking biochemistry and microbiology: current knowledge and future trends.Adherence to a Mediterranean Diet Influences the Fecal Metabolic Profile of Microbial-Derived Phenolics in a Spanish Cohort of Middle-Age and Older People.An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health.Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Proanthocyanidin Characterization and Bioactivity of Extracts from Different Parts of Uncaria tomentosa L. (Cat's Claw).Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition.Strain-specific inhibition of the adherence of uropathogenic bacteria to bladder cells by probiotic Lactobacillus spp.Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83.Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages.Moderate consumption of red wine can modulate human intestinal inflammatory response.Identification of the ornithine decarboxylase gene in the putrescine-producer Oenococcus oeni BIFI-83.Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria.A survey of modulation of gut microbiota by dietary polyphenols.Identification of free disaccharides and other glycosides in wine.Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine.Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds.Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines.Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods.Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine.Ion-trap versus time-of-flight mass spectrometry coupled to capillary electrophoresis to analyze biogenic amines in wine.Biogenic amine production by lactic acid bacteria isolated from cider.Formation of biogenic amines throughout the industrial manufacture of red wine.[The dynamic gastrointestinal simulator (simgi®): a useful tool for clinical nutrition].Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic.Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.Profiling of microbial-derived phenolic metabolites in human feces after moderate red wine intake.In vitro fermentation of a red wine extract by human gut microbiota: changes in microbial groups and formation of phenolic metabolites.Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking.
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description
researcher
@en
name
M V Moreno-Arribas
@en
M V Moreno-Arribas
@nl
type
label
M V Moreno-Arribas
@en
M V Moreno-Arribas
@nl
prefLabel
M V Moreno-Arribas
@en
M V Moreno-Arribas
@nl
P106
P31
P496
0000-0002-4136-595X