Almudena García-Ruiz
0000-0002-9906-7146
EPN
191
Coauthors
29
Documentos
19
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2008 | 1 |
| 2009 | 1 |
| 2010 | 1 |
| 2011 | 2 |
| 2012 | 2 |
| 2013 | 4 |
| 2014 | 2 |
| 2015 | 2 |
| 2016 | 1 |
| 2017 | 3 |
| 2018 | 2 |
| 2019 | 1 |
| 2020 | 1 |
| 2021 | 3 |
| 2022 | 2 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Microbiología | 33 |
| Ciencia de los alimentos | 6 |
| Bioquímica | 5 |
| Nutrición | 5 |
| Planta | 3 |
| Ciencia agraria | 2 |
| Biotecnología | 2 |
| Farmacología | 2 |
| Botánica | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Microorganismos, hongos y algas | 15 |
| Alimentación y bebidas | 10 |
| Tecnología de las bebidas | 9 |
| Tecnología alimentaria | 9 |
| Fisiología humana | 5 |
| Salud y seguridad personal | 4 |
| Bioquímica | 3 |
| Ingeniería química | 2 |
| Huertos, frutas, silvicultura | 2 |
| Farmacología y terapéutica | 2 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 29 |
| Google Scholar | 2 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Moreno-Arribas M.V. | 16 |
| Bartolome B. | 13 |
| Martín-Álvarez P.J. | 8 |
| Jenny Ruales | 6 |
| Dávalos A. | 6 |
| López de Las Hazas M.C. | 6 |
| Stinco C.M. | 5 |
| Meléndez-Martínez A.J. | 5 |
| Moreno D.A. | 5 |
| del Pozo-Acebo L. | 5 |
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Top Keywords
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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