A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations

by Planells Cárcel, Andrés, Kazakova, Julia, Pérez, Cristina, González-Ramírez, Marina, García Parrilla, M Carmen, Guillamón, José Manuel
Published 2024-03-12

The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain

by González-Ramírez, Marina, Gallardo Fernández, Marta, Cerezo, Ana B., Bisquert, Ricardo, Valero, Eva, Troncoso, Ana M., García Parrilla, María Carmen
Published 2024-04

Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must

by González Ramírez, Marina, Marín Torres, María Mar, Gallardo Fernández, Marta, Planells-Cárcel, Andrés, Bisquert, Ricardo, Valero, Eva, Úbeda, Cristina, Troncoso, Ana María, García Parrilla, María Carmen
Published 2023-05-25