Search Results - "AZPILICUETA, C. ANCÍN"

β-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO) by Herraiz, T., González, D., Ancín-Azpilicueta, C., Arán, V.J., Guillén, H.

“…Peganum harmala L. is a multipurpose medicinal plant increasingly used for psychoactive recreational purposes (Ayahuasca analog). Harmaline, harmine, harmalol,…”
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Biogenic amines in wine: Individual and competitive adsorption on a modified zirconium phosphate by Amghouz, Z., Ancín-Azpilicueta, C., Burusco, K.K., García, J.R., Khainakov, S.A., Luquin, A., Nieto, R., Garrido, J.J.

“…[Display omitted] •Na-ZrP is a laminar solid whose expansion is disabled.•Histamine is the fastest adsorbed amine, followed by cadaverine, putrescine and…”
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Influence of fertilisation with foliar urea on the content of amines in wine by Ancín-Azpilicueta, C, Nieto-Rojo, R, Gómez-Cordón, J

“…Amines are substances that could cause toxic effects in the consumer. The concentration of amines in wine depends on different factors such as grape variety,…”
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Effect of oak barrel type on the volatile composition of wine: Storage time optimization by GARDE CERDAN, Teresa, ANCIN-AZPILICUETA, Carmen

“…When it comes to deciding about the length of time for ageing wine in barrels it is necessary to take into account several factors such as wine composition and…”
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Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations by Garde-Cerdán, T, Ancín-Azpilicueta, C

“…The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations. To do so, Parellada must,…”
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Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae by Varela, C., Torrea, D., Schmidt, S.A., Ancin-Azpilicueta, C., Henschke, P.A.

“…► Oxygen and lipids, which stimulate yeast growth and fermentation, affected production of esters, alcohols and acids. ► Oxygen or lipids or their combination…”
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Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re-used French oak barrels by CERDÁN, T. GARDE, GOÑI, D. TORREA, AZPILICUETA, C. ANCÍN

“…Studies were made of changes in concentration of oak‐wood‐derived volatiles and the evolution of esters in red wine during storage in twice‐used French oak…”
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Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation by Garde-Cerdán, Teresa, Ancín-Azpilicueta, Carmen

“…In this work the effect of the addition of different quantities of amino acids to a nitrogen-deficient must on the formation of volatile compounds during the…”
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Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization by Rodrı́guez Mozaz, S, Garcı́a Sotro, A, Garrido Segovia, J, Ancı́n Azpilicueta, C

“…Must has many metallic cations which greatly affect wine fermentation, stability and quality. In this study we investigated the influence of clarification of…”
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Effect of S. cerevisiae selected killer strains on the volatile composition of rosé wines by JIMENEZ DE MAQUIRRIAIN, P. Fraile, GARRIDO SEGOVIA, J, ANCIN AZPILICUETA, C

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Effect of SO2 on the formation and evolution of volatile compounds in wines by Garde-Cerdán, T, Ancín-Azpilicueta, C

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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice by Garde-Cerdán, Teresa, Arias-Gil, Margaluz, Marsellés-Fontanet, A. Robert, Ancín-Azpilicueta, Carmen, Martín-Belloso, Olga

“…Common thermal and pulsed electric field (PEF) treatments have been evaluated to assess their effect on fatty acids and free amino acids contents of Parellada…”
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Binding of oak volatile compounds by wine lees during simulation of wine ageing by MORENO, Nerea Jimenez, ANCIN AZPILICUETA, Carmen

“…The retention of wine volatile compounds by wine lees could have an influence on the quality of the product. The aim of this work was to study the binding of…”
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Influence of addition of yeast autolysate on the formation of amines in wine by Marco, Ana González, Moreno, Nerea Jiménez, Azpilicueta, Carmen Ancín

“…Amines, substances which can be toxic or have a negative effect on wine aroma, are formed during alcoholic and malolactic fermentations depending on various…”
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Review of quality factors on wine ageing in oak barrels by Garde-Cerdán, Teresa, Ancín-Azpilicueta, Carmen

“…Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the product undergoes spontaneous clarification. The quality of aged…”
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Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation by Arias-Gil, Margaluz, Garde-Cerdán, Teresa, Ancín-Azpilicueta, Carmen

“…The effect of the addition of different amino acid concentrations in must on yeast nitrogen metabolism during alcoholic fermentation was studied. To do this,…”
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Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation by Torrea Goñi, D., García Sotro, A., Ancín Azpilicueta, C.

“…The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A…”
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Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine by López, L. Zufía, García Sotro, A., Azpilicueta, C. Ancín

“…This work examines the influence of vacuum-filtration on the concentration of cations in a must from the Viura variety, and their changes during fermentation…”
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b-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO) by Herraiz, T, Gonzalez, D, Ancin-Azpilicueta, C, Aran, V J, Guillen, H

“…Peganum harmala L. is a multipurpose medicinal plant increasingly used for psychoactive recreational purposes (Ayahuasca analog). Harmaline, harmine, harmalol,…”
Get full text

β-Carboline alkaloid in Peganum harmala and inhibition of human monoamine oxidase (MAO) by HERRAIZ, T, GONZALEZ, D, ANCIN-AZPILICUETA, C, ARAN, V. J, GUILLEN, H

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