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List of works by Adolfo J Martínez-Rodríguez

Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains.

scientific article

Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model system

scientific article published on 01 September 2007

Characterization of the nitrogen compounds released during yeast autolysis in a model wine system

scientific article published on 01 April 2000

Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins.

scientific article published on 2 October 2013

Description of a "phoenix" phenomenon in the growth of Campylobacter jejuni at temperatures close to the minimum for growth.

scientific article

Editorial for Special Issue "Natural Alternatives against Bacterial Foodborne Pathogens"

scientific article published on 20 May 2020

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

scientific article published in September 2005

Effect of growth phase on the adherence to and invasion of Caco-2 epithelial cells by Campylobacter.

scientific article

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

scientific article

Effect of mannoproteins on the growth, gastrointestinal viability, and adherence to Caco-2 cells of lactic acid bacteria

scientific article published in March 2012

Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines

scientific article published on 13 January 2015

Effects of aging and heat treatment on whole yeast cells and yeast cell walls and on adsorption of ochratoxin A in a wine model system

scientific article published on 01 July 2008

Emergence of variants with altered survival properties in stationary phase cultures of Campylobacter jejuni

scientific article published in February 2004

Factors affecting the pressure resistance of some Campylobacter species

scientific article published in January 2005

Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

scientific article published on 01 December 2002

Influence of yeast mannoproteins in the aroma improvement of white wines

scientific article published in August 2012

Inhibition by pectic oligosaccharides of the invasion of undifferentiated and differentiated Caco-2 cells by Campylobacter jejuni

scientific article published on 13 December 2009

Inhibition by yeast-derived mannoproteins of adherence to and invasion of Caco-2 cells by Campylobacter jejuni.

scientific article published in January 2009

Interaction of Campylobacter spp. and human probiotics in chicken intestinal mucus

scientific article published on 06 June 2012

Isolation and Characterization of a Thermally Extracted Yeast Cell Wall Fraction Potentially Useful for Improving the Foaming Properties of Sparkling Wines

scientific article published on 01 October 2006

Procyanidin-Rich Extract from Grape Seeds as a Putative Tool against Helicobacter pylori

scientific article published on 26 September 2020

Proteomic Characterization of a Lunasin-Enriched Soybean Extract Potentially Useful in the Treatment of Helicobacter pylori Infection

scientific article published in 2024

Release of lipids during yeast autolysis in a model wine system

scientific article published on 01 January 2000

Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system

scientific article

Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

scientific article published on 01 October 2004

Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines

scientific article published on 01 December 2001

Yeast autolytic mutants potentially useful for sparkling wine production

article

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