Instituto de Investigación y Formación Agraria y Pesquera-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2020

  1. Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

    LWT, Vol. 130

2019

  1. Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 14, pp. 3909-3918

  2. Time course of L-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds

    Australian Journal of Grape and Wine Research, Vol. 25, Núm. 1, pp. 92-100

2018

  1. Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method

    Food Chemistry, Vol. 242, pp. 345-351