List of works by Ana M. Troncoso

(+)-Dihydrorobinetin: a marker of vinegar aging in acacia (Robinia pseudoacacia) wood.

scientific article published in October 2009

A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

scientific article published on 23 July 2015

Acetic acid bacteria and the production and quality of wine vinegar

article

Acute intake of red wine does not affect antioxidant enzymes activities in human subjects

scientific article published in September 2006

Anthocyanins in Blueberries Grown in Hot Climate Exert Strong Antioxidant Activity and May Be Effective against Urinary Tract Bacteria

scientific article published on 02 June 2020

Anti-VEGF Signalling Mechanism in HUVECs by Melatonin, Serotonin, Hydroxytyrosol and Other Bioactive Compounds

scientific article published on 11 October 2019

Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence.

scientific article published on August 2008

Antioxidant capacity of plasma after red wine intake in human volunteers

scientific article published in June 2005

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

scientific article

Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage.

scientific article

Composition of Nonanthocyanin Polyphenols in Alcoholic-Fermented Strawberry Products Using LC–MS (QTRAP), High-Resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and Antioxidant Activity

article

Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis.

scientific article

Corrigendum to "Protective effects of hydroxytyrosol against α-synuclein toxicity on PC12 cells and fibril formation" [Food Chem. Toxicol. 120 (2018) 41-49]

scientific article published on 22 September 2018

Defining the typical aroma of sherry vinegar: sensory and chemical approach

scientific article published on 24 July 2008

Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation.

scientific article published on 4 February 2016

Determination of amino acids in grape-derived products: a review.

scientific article published on 19 February 2010

Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method

scientific article published on 15 September 2017

Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.

scientific article published on 24 April 2007

Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

article by Ana B. Cerezo et al published March 2010 in Journal of Food Composition and Analysis

Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity.

scientific article

Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMS

scientific article published on 30 May 2019

Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.

scientific article published in November 2002

Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.

scientific article

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties

scientific article published on 11 June 2012

Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

scientific article published on 31 December 2019

Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.

scientific article published on 28 January 2015

In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-β Kinetics and Neuroprotection.

scientific article published on 12 November 2017

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

scientific article published on 10 January 2017

Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds

scientific article published on 8 March 2017

Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp

scientific article published on 28 March 2019

Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases

scientific article

Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains

scientific article published on 9 August 2016

Melatonin is synthesised by yeast during alcoholic fermentation in wines.

scientific article published on 10 December 2010

Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity

scientific article published on 12 September 2019

Multivariate characterization of aging status in red wines based on chromatic parameters

scientific article published in September 1997

Multivariate characterization of wine vinegars from the south of Spain according to their metallic content

article

Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry

Palm Oil on the Edge

scientific article published on 26 August 2019

Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation

scientific article published on 23 October 2018

Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.

scientific article published on 29 April 2014

Protective effects of hydroxytyrosol against α-synuclein toxicity on PC12 cells and fibril formation

article

Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection

scientific article published on 29 September 2016

Radical scavenging ability of polyphenolic compounds towards DPPH free radical.

scientific article

Recent developments in the analysis of musty odour compounds in water and wine: A review

scientific article published on 05 September 2015

Recent trends in the determination of biogenic amines in fermented beverages - A review

scientific article published on 3 August 2016

Repeated red wine consumption and changes on plasma antioxidant capacity and endogenous antioxidants (uric acid and protein thiol groups).

scientific article published on 18 October 2007

Reported foodborne outbreaks due to fresh produce in the United States and European Union: trends and causes

scientific article published on January 2015

Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism

scientific article published on 02 July 2019

Spectrophotometric determination of total procyanidins in wine vinegars

scientific article published on 01 January 1997

Targeting key aromatic substances on the typical aroma of sherry vinegar.

scientific article published on 11 July 2008

The antioxidant activity of wines determined by the ABTS(+) method: influence of sample dilution and time.

scientific article published in October 2004

The phenolic composition of red wine vinegar produced in barrels made from different woods

article

Validation of an analytical method for the determination of ethyl carbamate in vinegars

scientific article

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.

scientific article

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