Moreno-Arribas M.V.
85
Coauthors
17
Documentos
Volumen de publicaciones por año
| Año de publicación | Num. Publicaciones |
|---|---|
| 2008 | 1 |
| 2009 | 1 |
| 2010 | 1 |
| 2011 | 2 |
| 2012 | 2 |
| 2013 | 4 |
| 2014 | 2 |
| 2015 | 2 |
| 2016 | 1 |
| 2021 | 1 |
Publicaciones por áreas de conocimiento
| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 33 |
| Ciencia de los alimentos | 3 |
| Bioquímica | 2 |
| Nanopartícula | 1 |
Publicaciones por áreas temáticas
| Área temática | Num. Publicaciones |
|---|---|
| Tecnología de las bebidas | 9 |
| Microorganismos, hongos y algas | 9 |
| Tecnología alimentaria | 7 |
| Alimentación y bebidas | 5 |
| Ingeniería química | 2 |
| Ciencias de la computación | 1 |
| Animales | 1 |
| Huertos, frutas, silvicultura | 1 |
| Eudicotas y Ceratofilales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 17 |
| Google Scholar | 1 |
| RRAAE | 0 |
Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Almudena García-Ruiz | 16 |
| Bartolome B. | 13 |
| Martín-Álvarez P.J. | 8 |
| González-Rompinelli E.M. | 4 |
| Requena T. | 3 |
| Cueva C. | 3 |
| González de Llano D. | 2 |
| Rodríguez-Bencomo J.J. | 2 |
| Valero A. | 1 |
| Rodríguez-Saavedra M. | 1 |
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Publicaciones del autor
Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria
ArticleAbstract: This paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, includiPalabras claves:antimicrobial activity, Inactivation mechanism, lactic acid bacteria, Lysozyme, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusAntibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria
ArticleAbstract: The antimicrobial activity of heat-denatured and hydrolyzed hen egg white lysozyme against oenologicPalabras claves:Autores:Almudena García-Ruiz, Moreno-Arribas M.V., Recio I., Wilman Ismael Carrillo TeránFuentes:scopusRole of specific components from commercial inactive dry yeast winemaking preparations on the growth of wine lactic acid bacteria
ArticleAbstract: The role of specific components from inactive dry yeast preparations widely used in winemaking on thPalabras claves:Inactive dry yeast preparations, lactic acid bacteria, pressure liquid extraction, wine, WinemakingAutores:Almudena García-Ruiz, Andújar-Ortiz I., Moreno-Arribas M.V., Pozo-Bayón M.A.Fuentes:scopusPotential of wine-associated lactic acid bacteria to degrade biogenic amines
ArticleAbstract: Some lactic acid bacteria (LAB) isolated from fermented foods have been proven to degrade biogenic aPalabras claves:Amine degradation, Biogenic amines, lactic acid bacteria, wineAutores:Almudena García-Ruiz, Bartolome B., González-Rompinelli E.M., Moreno-Arribas M.V.Fuentes:scopusAntimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods
ArticleAbstract: The main goal of this study was to evaluate the antimicrobial activity of a collection of oenologicaPalabras claves:antimicrobial activity, Antioxidant activity, Oenological woods extracts, Phenol content, Wine spoilageAutores:Alañón M.E., Almudena García-Ruiz, Díaz-Maroto M.C., Moreno-Arribas M.V., Pérez-Coello M.S.Fuentes:scopus