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Emilia García-Moruno

Research Centre for Viticulture and Enology

H指数:23

被引数:1,828

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Antioxidants and prebiotics from enological wastes: recycling polyphenols and pectin to obtain nutraceuticals

来自葡萄酒酿造废料的抗氧化剂和益生元：回收多酚和果胶以获得保健食品

Food Production, Processing and Nutrition

IF0

2025-11-170

OAAI

Effect of long-term moderate red wine consumption in CD1 female mice

FOOD & FUNCTION

IF5.4

2025-01-010

OA

The Impact of a Commercial Biostimulant on the Grape Mycobiota of Vitis vinifera cv. Barbera

IF4.2

2023-07-252

OAAI

Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

IF2.7

2021-05-289

OAAI

Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2019-01-0135

OAAI

Anthocyanins enhance yeast's adsorption of Ochratoxin A during the alcoholic fermentation

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-09-2817

PREAI

Enhanced arginine biosynthesis and lower proteolytic profile as indicators of Saccharomyces cerevisiae stress in stationary phase during fermentation of high sugar grape must: A proteomic evidence

FOOD RESEARCH INTERNATIONAL

IF8

2018-03-0111

OAAI

Antiviral Properties of the Natural Polyphenols Delphinidin and Epigallocatechin Gallate against the Flaviviruses West Nile Virus, Zika Virus, and Dengue Virus

FRONTIERS IN MICROBIOLOGY

IF4.5

2017-07-11158

OAAI

Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages: Implications for malolactic fermentation in wine

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2017-04-0119

PREAI

An event-specific method for the detection and quantification of ML01, a genetically modified Saccharomyces cerevisiae wine strain, using quantitative PCR

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2016-10-0110

PREAI

Dry ice blasting, a new tool for barrel regeneration treatment

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-03-237

PREAI

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albarino and Caino white wines

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2013-11-2824

PREAI

Development of a New Method for Detection and Identification of Oenococcus oeni Bacteriophages Based on Endolysin Gene Sequence and Randomly Amplified Polymorphic DNA

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2013-08-1517

OAAI

Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2013-07-0143

PREAI

Does Oenococcus oeni produce histamine?

Oenococcus oeni会产生组胺吗？

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2012-07-0122

OAAI

Degradation of Ochratoxin A by Brevibacterium Species

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-09-1364

PRE

Quantitative expression analysis of mleP gene and two genes involved in the ABC transport system in Oenococcus oeni during rehydration

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2011-08-0413

PREAI

Chemical and molecular methods for the control of biogenic amine production by microorganisms

ANNALS OF MICROBIOLOGY

IF3.4

2010-06-162

OAAI

Biogenic Amine Production by Contaminating Bacteria Found in Starter Preparations Used in Winemaking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-10-2755

PRE

Aroma development from non-floral grape precursors by wine lactic acid bacteria

FOOD RESEARCH INTERNATIONAL

IF8

2009-08-0189

PRE