Search Results - "Pedro Izquierdo"

Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool by Pérez-Navarro, José, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Martínez-Gascueña, Jesús, Chacón-Vozmediano, Juan Luis, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio

“…•Phenolic composition of two novel Vitis vinifera red grapes was studied.•These Vitis vinifera red grapes were compared to Tempranillo cultivar.•More than 50…”
Get full text

First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC‐DAD‐ESI‐MS/MS, GC‐MS, and Napping® techniques: comparison with Tempranillo by Pérez‐Navarro, José, Izquierdo‐Cañas, Pedro M, Mena‐Morales, Adela, Martínez‐Gascueña, Jesús, Chacón‐Vozmediano, Juan L, García‐Romero, Esteban, Gómez‐Alonso, Sergio, Hermosín‐Gutiérrez, Isidro

“…BACKGROUND Due to the current dominance of a few grape varieties in the wine market, the aim of this work was to study the detailed phenolic and volatile…”
Get full text

Neuroprotective Effects of Resveratrol by Modifying Cholesterol Metabolism and Aβ Processing in SAMP8 Mice by Sánchez-Melgar, Alejandro, Izquierdo-Ramírez, Pedro J., Griñán-Ferré, Christian, Pallàs, Mercè, Martín, Mairena, Albasanz, José Luis

“…Cholesterol metabolism seems dysregulated and linked to amyloid-β (Aβ) formation in neurodegeneration, but the underlying mechanisms are poorly known…”
Get full text

Impact of oenological antioxidant substances on the formation of 1‐hydroxyethyl radical and phenolic composition in SO2 free red wines by Marchante, Lourdes, Márquez, Katherine, Contreras, David, Izquierdo‐Cañas, Pedro M, García‐Romero, Esteban, Díaz‐Maroto, María C

“…BACKGROUND Different natural substances, chitosan, inactive dry yeasts and freeze‐dried aqueous extracts from two wine industry by‐products (stems and shoots)…”
Get full text

Potential of Different Natural Antioxidant Substances to Inhibit the 1‑Hydroxyethyl Radical in SO2‑Free Wines by Marchante, Lourdes, Marquez, Katherine, Contreras, David, Izquierdo-Cañas, Pedro Miguel, García-Romero, Esteban, Díaz-Maroto, M. Consuelo

“…The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic…”
Get full text

Sympathetic nervous activation, mitochondrial dysfunction and outcome in acutely decompensated cirrhosis: the metabolomic prognostic models (CLIF-C MET) by Weiss, Emmanuel, de la Peña-Ramirez, Carlos, Aguilar, Ferran, Lozano, Juan-Jose, Sánchez-Garrido, Cristina, Sierra, Patricia, Martin, Pedro Izquierdo-Bueno, Diaz, Juan Manuel, Fenaille, François, Castelli, Florence A, Gustot, Thierry, Laleman, Wim, Albillos, Agustín, Alessandria, Carlo, Domenicali, Marco, Caraceni, Paolo, Piano, Salvatore, Saliba, Faouzi, Zeuzem, Stefan, Gerbes, Alexander L, Wendon, Julia A, Jansen, Christian, Gu, Wenyi, Papp, Maria, Mookerjee, Raj, Gambino, Carmine Gabriele, Jiménez, Cesar, Giovo, Ilaria, Zaccherini, Giacomo, Merli, Manuela, Putignano, Antonella, Uschner, Frank Erhard, Berg, Thomas, Bruns, Tony, Trautwein, Christian, Zipprich, Alexander, Bañares, Rafael, Presa, José, Genesca, Joan, Vargas, Victor, Fernández, Javier, Bernardi, Mauro, Angeli, Paolo, Jalan, Rajiv, Claria, Joan, Junot, Christophe, Moreau, Richard, Trebicka, Jonel, Arroyo, Vicente

“…Current prognostic scores of patients with acutely decompensated cirrhosis (AD), particularly those with acute-on-chronic liver failure (ACLF), underestimate…”
Get more information

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines by Izquierdo Cañas, Pedro M, García-Romero, Esteban, Heras Manso, José M, Fernández-González, Mónica

“…The use of mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae in wine fermentations is of increasing interest for quality enhancement and improved…”
Get full text

Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2‐free red wines by Marchante, Lourdes, Mena, Adela, Izquierdo‐Cañas, Pedro M, García‐Romero, Esteban, Pérez‐Coello, María Soledad, Díaz‐Maroto, María Consuelo

“…BACKGROUND Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2,…”
Get full text

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties by Marchante, Lourdes, Loarce, Lucía, Izquierdo-Cañas, Pedro M., Alañón, M. Elena, García-Romero, Esteban, Pérez-Coello, M. Soledad, Díaz-Maroto, M. Consuelo

“…The search for alternative additives to sulfur dioxide, with antioxidant and antimicrobial activity, in the production of wines is one of the current…”
Get full text

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines by Pérez-Martín, Fátima, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB) strains from wines of different red grape varieties, belonging to…”
Get full text

Towards Maximizing a Perceptual Sweet Spot for Spatial Sound With Loudspeakers by Izquierdo Lehmann, Pedro, Cadiz, Rodrigo F., Long, Carlos A. Sing

“…The sweet spot can be interpreted as the region where acoustic sources create a spatial auditory illusion. We study the problem of maximizing this sweet spot…”
Get full text

High-Fat and Resveratrol Supplemented Diets Modulate Adenosine Receptors in the Cerebral Cortex of C57BL/6J and SAMP8 Mice by Sánchez-Melgar, Alejandro, Izquierdo-Ramírez, Pedro José, Palomera-Ávalos, Verónica, Pallàs, Mercè, Albasanz, José Luis, Martín, Mairena

“…Neurodegenerative disorders are devastating diseases in which aging is a major risk factor. High-fat diet (HFD) seems to contribute to cognition deterioration,…”
Get full text

Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines by Cañas, Pedro Miguel Izquierdo, Pérez-Martín, Fátima, Romero, Esteban García, Prieto, Susana Seseña, Herreros, María de los Llanos Palop

“…A study was carried out to determine the effect of the inoculation time of the lactic acid bacteria (LAB) on the kinetic of vinification and on chemical and…”
Get full text

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén by Pérez-Navarro, José, Izquierdo-Cañas, Pedro, Mena-Morales, Adela, Chacón-Vozmediano, Juan, Martínez-Gascueña, Jesús, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio

“…The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a…”
Get full text

Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide by Marchante, Lourdes, Izquierdo-Cañas, Pedro M., Gómez-Alonso, Sergio, Alañón, M. Elena, García-Romero, Esteban, Pérez-Coello, M. Soledad, Díaz-Maroto, M. Consuelo

“…•Wine industry byproducts could be used as natural alternatives to SO2.•Grape seed and oak wood extracts did not cause organoleptic defects in red wines.•Both…”
Get full text

Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain by Pérez-Navarro, José, Cazals, Guillaume, Enjalbal, Christine, Izquierdo-Cañas, Pedro Miguel, Gómez-Alonso, Sergio, Saucier, Cédric

“…Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of grapes grown in Castilla-La Mancha (Spain) were investigated using…”
Get full text

Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE) by Ruiz, Patricia, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The bacterial population during malolactic fermentation of Tempranillo wine was studied using the polymerase chain reaction-denaturing gradient gel…”
Get full text

Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results by Ruiz, Patricia, Izquierdo, Pedro Miguel, Seseña, Susana, Palop, María Llanos

“…The goal of this study is to carry out a characterization of 84 Oenococcus oeni strains isolated from Tempranillo wine samples taken at the cellars in…”
Get full text

Cultivar Susceptibility to Natural Infections Caused by Fungal Grapevine Trunk Pathogens in La Mancha Designation of Origin (Spain) by Chacón-Vozmediano, Juan L., Gramaje, David, León, Maela, Armengol, Josep, Moral, Juan, Izquierdo-Cañas, Pedro M., Martínez-Gascueña, Jesús

“…Grapevine trunk diseases (GTDs) are one of the main biotic stress factors affecting this crop. The use of tolerant grapevine cultivars would be an interesting…”
Get full text

Are Enterococcus populations present during malolactic fermentation of red wine safe? by Pérez-Martín, Fátima, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The aim of this study was the genetic characterisation and safety evaluation of 129 Enterococcus isolates obtained from wine undergoing malolactic…”
Get full text