| Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria C Cueva, MV Moreno-Arribas, PJ Martín-Álvarez, G Bills, MF Vicente, ... Research in microbiology 161 (5), 372-382, 2010 | 597 | 2010 |
| Wine chemistry and biochemistry MV Moreno-Arribas, MC Polo Springer 735, 975, 2009 | 562 | 2009 |
| A survey of modulation of gut microbiota by dietary polyphenols M Dueñas, I Muñoz-González, C Cueva, A Jiménez-Girón, ... BioMed research international 2015, 2015 | 428 | 2015 |
| The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution MA Alvarez, MV Moreno-Arribas Trends in food science & technology 39 (2), 146-155, 2014 | 405 | 2014 |
| Microbial contribution to wine aroma and its intended use for wine quality improvement I Belda, J Ruiz, A Esteban-Fernández, E Navascués, D Marquina, ... Molecules 22 (2), 189, 2017 | 309 | 2017 |
| Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine MV Moreno-Arribas, MC Polo, F Jorganes, R Muñoz International journal of food microbiology 84 (1), 117-123, 2003 | 302 | 2003 |
| Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism R Tabasco, F Sánchez-Patán, M Monagas, B Bartolomé, ... Food microbiology 28 (7), 1345-1352, 2011 | 285 | 2011 |
| Assessment of probiotic properties in lactic acid bacteria isolated from wine A García-Ruiz, DG de Llano, A Esteban-Fernández, T Requena, ... Food microbiology 44, 220-225, 2014 | 258 | 2014 |
| In vitro fermentation of grape seed flavan-3-ol fractions by human faecal microbiota: changes in microbial groups and phenolic metabolites C Cueva, F Sánchez-Patán, M Monagas, GE Walton, GR Gibson, ... FEMS microbiology ecology 83 (3), 792-805, 2013 | 225 | 2013 |
| Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures MA Pozo-Bayón, E G-Alegría, MC Polo, C Tenorio, PJ Martín-Álvarez, ... Journal of Agricultural and Food Chemistry 53 (22), 8729-8735, 2005 | 221 | 2005 |
| Winemaking biochemistry and microbiology: current knowledge and future trends MV Moreno-Arribas, MC Polo Critical reviews in food science and nutrition 45 (4), 265-286, 2005 | 209 | 2005 |
| 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 | 200 | 2008 |
| In vitro fermentation of a red wine extract by human gut microbiota: changes in microbial groups and formation of phenolic metabolites F Sánchez-Patán, C Cueva, M Monagas, GE Walton, GR Gibson M, ... Journal of agricultural and food chemistry 60 (9), 2136-2147, 2012 | 193 | 2012 |
| Potential of wine-associated lactic acid bacteria to degrade biogenic amines A García-Ruiz, EM González-Rompinelli, B Bartolomé, ... International Journal of Food Microbiology 148 (2), 115-120, 2011 | 191 | 2011 |
| Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines A Marcobal, MC Polo, PJ Martın-Alvarez, MV Moreno-Arribas Food research international 38 (4), 387-394, 2005 | 184 | 2005 |
| An integrated view of the effects of wine polyphenols and their relevant metabolites on gut and host health C Cueva, I Gil-Sánchez, B Ayuda-Durán, S González-Manzano, ... Molecules 22 (1), 99, 2017 | 158 | 2017 |
| Formation of biogenic amines throughout the industrial manufacture of red wine Á Marcobal, PJ Martín-Álvarez, MC Polo, R Muñoz, MV Moreno-Arribas Journal of Food protection 69 (2), 397-404, 2006 | 157 | 2006 |
| Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota T Requena, M Monagas, MA Pozo-Bayón, PJ Martín-Álvarez, B Bartolomé, ... Trends in food science & technology 21 (7), 332-344, 2010 | 138 | 2010 |
| Scientific evidences beyond the application of inactive dry yeast preparations in winemaking MÁ Pozo-Bayón, I Andújar-Ortiz, MV Moreno-Arribas Food research international 42 (7), 754-761, 2009 | 137 | 2009 |
| 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 | 132 | 2009 |
