List of works by M. Carmen Garcia-Parrilla

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

scientific article published in October 2009

A survey of biogenic amines in vinegars.

scientific article

Acetic acid bacteria and the production and quality of wine vinegar

article

Alcoholic fermentation induces melatonin synthesis in orange juice.

scientific article published on 30 September 2013

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

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

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

scientific article published on 15 September 2017

Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragariaananassa).

scientific article

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

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

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

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

Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study.

scientific article published on 30 March 2012

Isorhapontigenin: A novel bioactive stilbene from wine grapes

scientific article published on 30 May 2012

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 formed during winemaking at safe levels of biogenic amines.

scientific article published on 24 March 2013

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

New Insights into the Exploitation of Vitis vinifera L. cv. Aglianico Leaf Extracts for Nutraceutical Purposes

scientific article published on 04 August 2020

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

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

Preharvest Methyl Jasmonate and Postharvest UVC Treatments: Increasing Stilbenes in Wine

scientific article published on 05 February 2014

Production of melatonin by Saccharomyces strains under growth and fermentation conditions

article

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

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

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

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