human | Q5 |
P496 | ORCID iD | 0000-0002-4136-595X |
P1053 | ResearcherID | H-3841-2012 |
P1153 | Scopus author ID | 54080477800 |
8336296400 |
P106 | occupation | researcher | Q1650915 |
Q43179351 | A survey of modulation of gut microbiota by dietary polyphenols. |
Q36234360 | Adherence to a Mediterranean Diet Influences the Fecal Metabolic Profile of Microbial-Derived Phenolics in a Spanish Cohort of Middle-Age and Older People. |
Q36244324 | An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health. |
Q87894254 | An Ultrahigh-Performance Liquid Chromatography-Time-of-Flight Mass Spectrometry Metabolomic Approach to Studying the Impact of Moderate Red-Wine Consumption on Urinary Metabolome |
Q91353285 | An integrative salivary approach regarding palate cleansers in wine tasting |
Q35813768 | Anti-Adhesive Activity of Cranberry Phenolic Compounds and Their Microbial-Derived Metabolites against Uropathogenic Escherichia coli in Bladder Epithelial Cell Cultures |
Q55076468 | Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains. |
Q95605615 | Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria |
Q59280903 | Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens |
Q54349672 | Antibiosis of vineyard ecosystem fungi against food-borne microorganisms. |
Q43069559 | Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria. |
Q92942630 | Antimicrobial activity of red wine and oenological extracts against periodontal pathogens in a validated oral biofilm model |
Q64244757 | Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in |
Q78310612 | Application of a DNA analysis method for the cultivar identification of grape musts and experimental and commercial wines of Vitis vinifera L. using microsatellite markers |
Q54284444 | Assessment of probiotic properties in lactic acid bacteria isolated from wine. |
Q39453021 | Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition. |
Q73187974 | Assessment of the native electrophoretic analysis of total grape must proteins for the characterization of Vitis vinifera L. cultivars |
Q37875773 | Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption. |
Q46933773 | Biogenic amine production by lactic acid bacteria isolated from cider. |
Q79449116 | Biogenic amines in natural ciders |
Q59280906 | Capability of Lactobacillus plantarum IFPL935 To Catabolize Flavan-3-ol Compounds and Complex Phenolic Extracts |
Q57558664 | Capillary isoelectric focusing of erythropoietin glycoforms and its comparison with flat-bed isoelectric focusing and capillary zone electrophoresis |
Q61450484 | Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines |
Q89347861 | Chemical characterization and in vitro colonic fermentation of grape pomace extracts |
Q35599609 | Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota. |
Q45949795 | Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine. |
Q83373752 | Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria |
Q57147438 | Could Fecal Phenylacetic and Phenylpropionic Acids Be Used as Indicators of Health Status? |
Q98202598 | Cranberry Polyphenols and Prevention against Urinary Tract Infections: Relevant Considerations |
Q50518475 | Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking. |
Q83511975 | Determination of microbial phenolic acids in human faeces by UPLC-ESI-TQ MS |
Q40911145 | Evidence for horizontal gene transfer as origin of putrescine production in Oenococcus oeni RM83. |
Q50644067 | Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees. |
Q35511261 | Faecal metabolomic fingerprint after moderate consumption of red wine by healthy subjects. |
Q41729099 | Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages |
Q35561707 | 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. |
Q46959282 | Formation of biogenic amines throughout the industrial manufacture of red wine. |
Q91652547 | Gastrointestinal digestion of food-use silver nanoparticles in the dynamic SIMulator of the GastroIntestinal tract (simgi®). Impact on human gut microbiota |
Q34980146 | Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents |
Q99726075 | Glutathione-Stabilized Silver Nanoparticles: Antibacterial Activity against Periodontal Bacteria, and Cytotoxicity and Inflammatory Response in Oral Cells |
Q43274410 | Identification of free disaccharides and other glycosides in wine. |
Q42637930 | Identification of the ornithine decarboxylase gene in the putrescine-producer Oenococcus oeni BIFI-83. |
Q62516622 | Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging |
Q44126401 | Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines. |
Q92005050 | In Vitro Colonic Fermentation of Saponin-Rich Extracts from Quinoa, Lentil, and Fenugreek. Effect on Sapogenins Yield and Human Gut Microbiota |
Q92181227 | In vitro beneficial effects of Streptococcus dentisani as potential oral probiotic for periodontal diseases |
Q50517547 | In vitro fermentation of a red wine extract by human gut microbiota: changes in microbial groups and formation of phenolic metabolites. |
Q85345294 | In vitro fermentation of grape seed flavan-3-ol fractions by human faecal microbiota: changes in microbial groups and phenolic metabolites |
Q45987721 | Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds. |
Q78666360 | Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method |
Q49717837 | Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic. |
Q61450441 | Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure |
Q46571396 | Ion-trap versus time-of-flight mass spectrometry coupled to capillary electrophoresis to analyze biogenic amines in wine. |
Q73738854 | Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine |
Q35001103 | Lactobacillus plantarum IFPL935 favors the initial metabolism of red wine polyphenols when added to a colonic microbiota. |
Q35157269 | Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols. |
Q36260794 | Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. |
Q99214003 | Moderate Wine Consumption Reduces Faecal Water Cytotoxicity in Healthy Volunteers |
Q42466335 | Moderate consumption of red wine can modulate human intestinal inflammatory response |
Q46437903 | Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods. |
Q89896487 | New Evidences of Antibacterial Effects of Cranberry Against Periodontal Pathogens |
Q46415396 | Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. |
Q92495072 | Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures |
Q46468335 | Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine |
Q92362395 | Physical effects of dietary fibre on simulated luminal flow, studied by in vitro dynamic gastrointestinal digestion and fermentation |
Q84275561 | Potential of wine-associated lactic acid bacteria to degrade biogenic amines |
Q37741221 | Proanthocyanidin Characterization and Bioactivity of Extracts from Different Parts of Uncaria tomentosa L. (Cat's Claw). |
Q86950382 | Profiling of Phenolic Metabolites in Feces from Menopausal Women after Long-Term Isoflavone Supplementation |
Q50486410 | Profiling of microbial-derived phenolic metabolites in human feces after moderate red wine intake. |
Q34661573 | Red wine and oenological extracts display antimicrobial effects in an oral bacteria biofilm model. |
Q61450478 | Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria |
Q92159569 | Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications |
Q92812065 | Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations |
Q91474743 | Some New Findings Regarding the Antiadhesive Activity of Cranberry Phenolic Compounds and Their Microbial-Derived Metabolites against Uropathogenic Bacteria |
Q40254391 | Strain-specific inhibition of the adherence of uropathogenic bacteria to bladder cells by probiotic Lactobacillus spp. |
Q35239465 | Susceptibility and tolerance of human gut culturable aerobic microbiota to wine polyphenols. |
Q84233096 | Synthesis, analytical features, and biological relevance of 5-(3',4'-dihydroxyphenyl)-γ-valerolactone, a microbial metabolite derived from the catabolism of dietary flavan-3-ols |
Q49560800 | The dynamic gastrointestinal simulator (simgi®): a useful tool for clinical nutrition |
Q34785762 | Towards the fecal metabolome derived from moderate red wine intake. |
Q50463994 | Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions. |
Q36209073 | Winemaking biochemistry and microbiology: current knowledge and future trends. |