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Adolfo J Martínez Rodríguez
Adolfo J Martínez Rodríguez
Instituto de Investigación en Ciencias de la Alimentación (CIAL)
Verified email at csic.es
Title
Cited by
Cited by
Year
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
A García-Ruiz, B Bartolomé, AJ Martínez-Rodríguez, E Pueyo, ...
Food Control 19 (9), 835-841, 2008
1752008
Characterization of the nitrogen compounds released during yeast autolysis in a model wine system
AJ Martínez-Rodríguez, MC Polo
Journal of Agricultural and Food Chemistry 48 (4), 1081-1085, 2000
1252000
Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp.
JM Silván, E Mingo, M Hidalgo, S de Pascual-Teresa, AV Carrascosa, ...
Food control 29 (1), 25-31, 2013
1212013
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
MÁ Pozo-Bayón, A Martínez-Rodríguez, E Pueyo, MV Moreno-Arribas
Trends in Food Science & Technology 20 (6-7), 289-299, 2009
1212009
Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method
YP Nunez, AV Carrascosa, R González, MC Polo, AJ Martínez-Rodríguez
Journal of agricultural and food chemistry 53 (18), 7232-7237, 2005
1172005
Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines
YP Núñez, AV Carrascosa, R González, MC Polo, A Martínez-Rodríguez
Journal of agricultural and food chemistry 54 (20), 7898-7903, 2006
1102006
Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method
AJ Martínez-Rodríguez, AV Carrascosa, PJ Martín-Álvarez, ...
Journal of industrial microbiology and biotechnology 29 (6), 314-322, 2002
1082002
The occurrence of a Maillard-type protein-polysaccharide reaction between β-lactoglobulin and chitosan
B Miralles, A Martinez-Rodriguez, A Santiago, J van de Lagemaat, ...
Food Chemistry 100 (3), 1071-1075, 2007
1052007
Release of lipids during yeast autolysis in a model wine system
E Pueyo, A Martínez-Rodríguez, MC Polo, G Santa-María, B Bartolomé
Journal of agricultural and food chemistry 48 (1), 116-122, 2000
982000
Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni
M Gañan, AJ Martínez-Rodríguez, AV Carrascosa
Food Control 20 (8), 739-742, 2009
952009
Sensory and analytical study of rosé sparkling wines manufactured by second fermentation in the bottle
P Hidalgo, E Pueyo, MA Pozo-Bayón, AJ Martínez-Rodríguez, ...
Journal of Agricultural and Food Chemistry 52 (21), 6640-6645, 2004
822004
Yeast autolytic mutants potentially useful for sparkling wine production
R Gonzalez, AJ Martinez-Rodriguez, AV Carrascosa
International journal of food microbiology 84 (1), 21-26, 2003
802003
In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten
MD del Castillo, A Ferrigno, I Acampa, RC Borrelli, A Olano, ...
Journal of Cereal Science 45 (3), 327-334, 2007
722007
Antimicrobial activity of chitosan against Campylobacter spp. and other microorganisms and its mechanism of action
M Ganan, AV Carrascosa, AJ Martinez-Rodriguez
Journal of food protection 72 (8), 1735-1738, 2009
692009
Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain
M Ganan, JM Silván, AV Carrascosa, AJ Martínez-Rodríguez
Food Control 24 (1-2), 6-14, 2012
642012
Inhibition by pectic oligosaccharides of the invasion of undifferentiated and differentiated Caco-2 cells by Campylobacter jejuni
M Ganan, M Collins, R Rastall, AT Hotchkiss, HK Chau, AV Carrascosa, ...
International journal of food microbiology 137 (2-3), 181-185, 2010
602010
Influence of yeast strain, bentonite addition, and aging time on volatile compounds of sparkling wines
MA Pozo-Bayón, E Pueyo, PJ Martín-Álvarez, AJ Martínez-Rodríguez, ...
American journal of enology and viticulture 54 (4), 273-278, 2003
582003
Antibacterial activity of products of depolymerization of chitosans with lysozyme and chitosanase against Campylobacter jejuni
M Mengíbar, M Ganan, B Miralles, AV Carrascosa, AJ Martínez-Rodriguez, ...
Carbohydrate Polymers 84 (2), 844-848, 2011
472011
SparklingWines and Yeast Autolysis
AJ Martínez-Rodríguez, E Pueyo
Wine chemistry and biochemistry, 61-80, 2009
462009
HACCP to control microbial safety hazards during winemaking: Ochratoxin A
AJ Martínez-Rodríguez, AV Carrascosa
Food Control 20 (5), 469-475, 2009
442009
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