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Adolfo J Martínez Rodríguez
Adolfo J Martínez Rodríguez
Instituto de Investigación en Ciencias de la Alimentación (CIAL)
Dirección de correo verificada de csic.es
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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
2002008
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
1582013
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
1322009
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
1312000
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
1212005
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
1142006
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
1122007
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
1122002
Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni
M Gañan, AJ Martínez-Rodríguez, AV Carrascosa
Food Control 20 (8), 739-742, 2009
1102009
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
992000
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
892004
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
862003
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
802009
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
752007
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
722012
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
642010
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
592003
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
532011
Bioactive Peptides Released from Saccharomyces cerevisiae under Accelerated Autolysis in a Wine Model System
JM Alcaide‐Hidalgo, E Pueyo, MC Polo, AJ Martínez‐Rodríguez
Journal of food science 72 (7), M276-M279, 2007
492007
Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains
JM Silvan, I Zorraquin-Pena, D Gonzalez de Llano, MV Moreno-Arribas, ...
Frontiers in microbiology 9, 458, 2018
482018
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