CISPAC
Ikerketa zentroa
CARMEN
GONZALEZ BARREIRO
PROFESOR/A TITULAR DE UNIVERSIDAD TC
CARMEN GONZALEZ BARREIRO-rekin lankidetzan egindako argitalpenak (59)
2020
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Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds
Food Research International, Vol. 130
2019
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Corrigendum to “Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds” (Scientia Horticulturae (2018) 232 (269–279), (S0304423818300219), (10.1016/j.scienta.2018.01.015))
Scientia Horticulturae
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Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines
Food Control, Vol. 98, pp. 412-423
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Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process
Food Chemistry, Vol. 300
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Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism
Food Research International, Vol. 126
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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
Food Research International, Vol. 116, pp. 447-454
2018
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Analysis of the growth behaviour of three varieties of Saccharomyces cerevisiae in a synthetic must with different nitrogen conditions
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs
Food Chemistry, Vol. 248, pp. 155-165
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Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells
Food and Chemical Toxicology, Vol. 119, pp. 73-85
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Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration
Journal of Functional Foods, Vol. 45, pp. 155-164
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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
Food Research International, Vol. 106, pp. 558-567
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Genotypic and phenotypic identification of olive cultivars from north-western Spain and characterization of their extra virgin olive oils in terms of fatty acid composition and minor compounds
Scientia Horticulturae, Vol. 232, pp. 269-279
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Influence of Mepanipyrim and Tetraconazole on the byosinthesis of volatile compounds through the phenylalanine Ehrlich pathway
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra
Molecules, Vol. 23, Núm. 4
2017
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Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality
European Journal of Lipid Science and Technology, Vol. 119, Núm. 1
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State of the art on functional virgin olive oils enriched with bioactive compounds and their properties
International Journal of Molecular Sciences, Vol. 18, Núm. 3
2016
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Characterization of virgin olive oils produced with autochthonous Galician varieties
Food Chemistry, Vol. 212, pp. 162-171
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Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 6, pp. 1344-1354
2015
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Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs
European Journal of Lipid Science and Technology, Vol. 117, Núm. 8, pp. 1238-1247
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Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
Food Chemistry, Vol. 176, pp. 493-503