CARMEN GONZALEZ BARREIRO-rekin lankidetzan egindako argitalpenak (59)

2020

  1. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

    Food Research International, Vol. 130

2019

  1. 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

  2. Impact of fungicides mepanipyrim and tetraconazole on phenolic profile and colour of Mencía red wines

    Food Control, Vol. 98, pp. 412-423

  3. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process

    Food Chemistry, Vol. 300

  4. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

    Food Research International, Vol. 126

  5. 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

  1. 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

  2. Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

    Food Chemistry, Vol. 248, pp. 155-165

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  1. 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

  2. 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

  1. Characterization of virgin olive oils produced with autochthonous Galician varieties

    Food Chemistry, Vol. 212, pp. 162-171

  2. 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

  1. 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

  2. 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