C. Ancín-Azpilicueta

Publications55
h-index24
Citations2,279
Highly Influential Citations86
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beta-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO).
Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
Current Knowledge about the Presence of Amines in Wine
TLDR
This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of the product, to establish limits for these substances in the product so as to prevent any toxic effects on the consumer.
Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
TLDR
Syrah was the grape with the greatest aroma potential at harvest and the highest concentration of nitrogen compounds coincided with the highest degrees Baume/total acidity ratio and color index during 2007, but in 2008 this did not happen because grape ripening was irregular as a consequence of different climatological conditions.
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
Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
Therapeutic Applications of Rose Hips from Different Rosa Species
TLDR
The role of different species of Rosa in the prevention of treatment of various disorders related to oxidative stress, is examined, focusing on new therapeutic approaches from a molecular point of view.
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
TLDR
The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations and it can be seen that S. cerevisiae synthesized appreciable amounts of short-chain fatty acids.
Review of quality factors on wine ageing in oak barrels
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