Mostrando 4 resultados de: 4
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Publisher
Food Control(1)
International Journal of Food Microbiology(1)
Journal of Applied Microbiology(1)
Journal of the Science of Food and Agriculture(1)
Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages
ArticleAbstract: BACKGROUND: Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly usedPalabras claves:carotenoids, hyaluronidase inhibition, Ilex guayusa Loes., In vitro digestibility, PHENOLIC COMPOUNDS, RipeningAutores:Almudena García-Ruiz, Baenas N., Fabián León-Tamariz, Jenny Ruales, Johana Ortíz-Ulloa, Jose Villacis, María de Lourdes Jerves Andrade, Meléndez-Martínez A.J., Moreno D.A., Stinco C.M., Villacís-Chiriboga J.Fuentes:googlescopusComparative 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:scopusInactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds
ArticleAbstract: Aims: To investigate the inactivation properties of different classes of phenolic compounds presentPalabras claves:antimicrobial activity, Antioxidant activity, Inactivation mechanism, lactic acid bacteria, PHENOLIC COMPOUNDS, sulfur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Cueva C., Martín-Álvarez P.J., Moreno-Arribas M.V.Fuentes:scopusPotential of phenolic compounds for controlling lactic acid bacteria growth in wine
ReviewAbstract: Lactic acid bacteria are important in enology since they undergo the malolactic fermentation, a procPalabras claves:antimicrobial activity, lactic acid bacteria, PHENOLIC COMPOUNDS, sulphur dioxide, wineAutores:Almudena García-Ruiz, Bartolome B., Martín-Álvarez P.J., Martínez-Rodríguez A., Moreno-Arribas M.V., Pueyo E.Fuentes:scopus