| 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 | 219 | 2008 |
| 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 | 169 | 2013 |
| 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 | 139 | 2009 |
| 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 | 134 | 2000 |
| 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 | 126 | 2005 |
| Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni M Gañan, AJ Martínez-Rodríguez, AV Carrascosa Food Control 20 (8), 739-742, 2009 | 117 | 2009 |
| 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 | 116 | 2007 |
| 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 | 116 | 2006 |
| 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 | 115 | 2002 |
| 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 | 101 | 2000 |
| 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 | 92 | 2004 |
| 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 | 86 | 2009 |
| 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 | 86 | 2003 |
| 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 | 76 | 2012 |
| 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 | 73 | 2007 |
| 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 | 70 | 2010 |
| 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 | 61 | 2003 |
| Antibacterial Activity of Glutathione-Stabilized Silver Nanoparticles Against Campylobacter Multidrug-Resistant Strains JM Silvan, I Zorraquin-Peña, D Gonzalez de Llano, MV Moreno-Arribas, ... Frontiers in microbiology 9, 458, 2018 | 56 | 2018 |
| 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 | 53 | 2011 |
| 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 | 52 | 2007 |
Jose Manuel Silván JiménezInstituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM)Adresse e-mail validée de csic.es
