Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Phenolic compounds are important constituents of food products of plant origin. These
compounds are directly related to sensory characteristics of foods such as flavour …

Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous
cell functions; they take part in cell growth, division, and differentiation. These biogenic …

Biogenic amines (BAs) are nitrogenous low molecular weight organic bases and they have
an aliphatic, aromatic, or a heterocyclic structure. Biogenic amines are produced by the …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

Alzheimer's disease (AD) is a devastating neurodegenerative disorder characterized by
progressive cognitive decline and a significant societal burden. Despite extensive research …

Biogenic amines (BAs) represent a considerable toxicological risk in some food products.
Putrescine is one of the most common BAs in food. Its increased occurrence in food may …

Wine pomace has attracted the attention of the food industry, due to its high content in
bioactive compounds, and its multiple healthy activities. In this work, whole and separated …

The function of lactic acid bacteria (LAB) on biogenic amines (BAs) accumulation by gram
negative and positive food-borne pathogens (FBP) was investigated in arginine …

Grape pomace (GP) represents the main solid by-product deriving from grape processing.
The aim of this study was to evaluate the effect of dietary GP intake on nutritional quality …