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Antibacterial effect of phenolic compounds from different wines
Abstract The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited differentExpand
Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds.
As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine. Expand
Antimicrobial effect of polyphenols from apple skins on human bacterial pathogens
The Granny Smith extracts with higher phenolic content presented a superior antimicrobial effect against the selected microorganisms, including Escherichia coli and Listeria monocytogenes, the most sensitive microorganisms. Expand
A comparative survey of two analytical methods for identification and quantification of biogenic amines
Recent trends in food security are promoting an increasing search for trace compounds that can affect human health such as biogenic amines. The present paper describes a comparative study between twoExpand
Polyphenols rich fraction from Geoffroea decorticans fruits flour affects key enzymes involved in metabolic syndrome, oxidative stress and inflammatory process.
Evidence is added that chañar fruit flour may be considered a functional food with preventive properties against diseases associated with oxidative stress, inflammatory mediators and metabolic syndrome. Expand
Antimicrobial activity of selected plant species from "the Argentine Puna" against sensitive and multi-resistant bacteria.
The presence of antibacterial activity in Puna plant extracts against multi-resistant bacteria give support to their traditional use for treating conditions associated with microorganisms in humans and animals and consequently seems promising for the treatment of multi- resistant bacteria. Expand
Influence of phenolic compounds from wines on the growth of Listeria monocytogenes
Abstract The anti-microbial properties against Listeria monocytogenes of pure flavonoids rutin, catechin and quercetin; non-flavonoids gallic, vanillic, protocatechuic and caffeic acids and totalExpand
Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour.
P. alba cotyledon flour could be a new alternative in the formulation of functional foods not only for its high protein content but also by the biological and functional properties of its proteins and protein hydrolysates. Expand
Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome
The powders from the three parts of S. betaceum fruit may be a potential functional food and the polyphenol enriched extract of seed and skin may have nutraceutical properties. Expand
Production of tannase from wood-degrading fungus using as substrate plant residues: purification and characterization
This paper is the first communication of tannase production by wood-degrading fungi and Fermentation technology to produce tann enzyme using plant residues and xylophagous fungi could be very important in order to take advantage of plant industrial waste. Expand