Publicaciones (54) Publicaciones de JOSE VICENTE GIL PONCE

2023

  1. Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

    Foods, Vol. 12, Núm. 2

2022

  1. Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges

    Antioxidants, Vol. 11, Núm. 10

  2. Changes in the polyphenolic profile and antioxidant activity of wheat bread after incorporating quinoa flour

    Antioxidants, Vol. 11, Núm. 1

  3. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

    Food Chemistry, Vol. 372

2021

  1. Antioxidant capacity in fruit of Citrus cultivars with marked differences in pulp coloration: Contribution of carotenoids and vitamin C

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 27, Núm. 3, pp. 210-222

  2. Ascorbic acid content and transcriptional profiling of genes involved in its metabolism during development of petals, leaves, and fruits of orange (Citrus sinensis cv. valencia late)

    Plants, Vol. 10, Núm. 12

  3. Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

    European Food Research and Technology, Vol. 247, Núm. 4, pp. 975-984

2020

  1. Evaluation of Carotenoids Protection Against Oxidative Stress in the Animal Model Caenorhabditis elegans

    Methods in molecular biology (Clifton, N.J.), Vol. 2083, pp. 387-401

  2. Neurosporaxanthin overproduction by Fusarium fujikuroi and evaluation of its antioxidant properties

    Antioxidants, Vol. 9, Núm. 6, pp. 1-18

  3. Proteomic analysis of saccharomyces cerevisiae response to oxidative stress mediated by cocoa polyphenols extract

    Molecules, Vol. 25, Núm. 3

2019

  1. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811

    Food and Function, Vol. 10, Núm. 2, pp. 1085-1097

  2. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread

    Plant Foods for Human Nutrition, Vol. 74, Núm. 2, pp. 185-191

  3. Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality

    Food Hydrocolloids, Vol. 89, pp. 837-843

2018

  1. Challenges of the non-conventional yeast wickerhamomyces anomalus in winemaking

    Fermentation, Vol. 4, Núm. 3

2017

  1. Evaluation of the Ability of Polyphenol Extracts of Cocoa and Red Grape to Promote the Antioxidant Response in Yeast Using a Rapid Multiwell Assay

    Journal of Food Science, Vol. 82, Núm. 2, pp. 324-332

  2. The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine

    International Journal of Food Microbiology, Vol. 245, pp. 59-65

2016

  1. Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity

    Frontiers in Microbiology, Vol. 7, Núm. MAR

2015

  1. De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain

    Microbial Cell Factories, Vol. 14, Núm. 1

2014

  1. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 31, Núm. 1, pp. 93-104

2013

  1. FLO11 expression in clinical and non-clinical Saccharomyces cerevisiae strains and its association with virulence

    Annals of Microbiology, Vol. 63, Núm. 4, pp. 1423-1431