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Items: 4

1.

Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus.

Stivala MG, Villecco MB, Fanzone M, Jofré V, Aredes-Fernández P.

Biotechnol Lett. 2015 Dec;37(12):2435-44. doi: 10.1007/s10529-015-1933-y. Epub 2015 Aug 14.

PMID:
26272396
2.

Proteolytic activity of Oenococcus oeni enables the increase in antioxidant and antihypertensive activities from wine.

Apud GR, Stivala MG, Fernández PA, Rodríguez Vaquero MJ.

Curr Pharm Biotechnol. 2013;14(9):809-13.

PMID:
24372266
3.

Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni.

Apud GR, Vaquero MJ, Rollan G, Stivala MG, Fernández PA.

Int J Food Microbiol. 2013 May 15;163(2-3):166-70. doi: 10.1016/j.ijfoodmicro.2013.02.003. Epub 2013 Feb 15.

PMID:
23558200
4.

Increase in antioxidant and antihypertensive activity by Oenococcus oeni in a yeast autolysis wine model.

Aredes Fernández PA, Stivala MG, Rodríguez Vaquero MJ, Farías ME.

Biotechnol Lett. 2011 Feb;33(2):359-64. doi: 10.1007/s10529-010-0446-y. Epub 2010 Oct 23.

PMID:
20972699

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