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Page 1
Molecular evolution in yeast of biotechnological interest.
Int Microbiol. 2003 Sep;6(3):201-5. doi: 10.1007/s10123-003-0134-z. Epub 2003 Jul 30.
Int Microbiol. 2003.
PMID: 12898400
Free article.
Review.
Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour.
Gil JV, Esteban-Muñoz A, Fernández-Espinar MT.
Gil JV, et al. Among authors: fernandez espinar mt.
Antioxidants (Basel). 2021 Dec 24;11(1):33. doi: 10.3390/antiox11010033.
Antioxidants (Basel). 2021.
PMID: 35052536
Free PMC article.
Item in Clipboard
Proteomic Analysis of Saccharomyces cerevisiae Response to Oxidative Stress Mediated by Cocoa Polyphenols Extract.
Peláez-Soto A, Roig P, Martínez-Culebras PV, Fernández-Espinar MT, Gil JV.
Peláez-Soto A, et al. Among authors: fernandez espinar mt.
Molecules. 2020 Jan 21;25(3):452. doi: 10.3390/molecules25030452.
Molecules. 2020.
PMID: 31973232
Free PMC article.
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Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
Ballester-Sánchez J, Gil JV, Haros CM, Fernández-Espinar MT.
Ballester-Sánchez J, et al. Among authors: fernandez espinar mt.
Plant Foods Hum Nutr. 2019 Jun;74(2):185-191. doi: 10.1007/s11130-019-00718-w.
Plant Foods Hum Nutr. 2019.
PMID: 30739280
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Food and probiotic strains from the Saccharomyces cerevisiae species as a possible origin of human systemic infections.
de Llanos R, Querol A, Pemán J, Gobernado M, Fernández-Espinar MT.
de Llanos R, et al. Among authors: fernandez espinar mt.
Int J Food Microbiol. 2006 Aug 1;110(3):286-90. doi: 10.1016/j.ijfoodmicro.2006.04.023. Epub 2006 Jun 19.
Int J Food Microbiol. 2006.
PMID: 16782223
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Differences in activation of MAP kinases and variability in the polyglutamine tract of Slt2 in clinical and non-clinical isolates of Saccharomyces cerevisiae.
de Llanos R, Hernández-Haro C, Barrio E, Querol A, Fernández-Espinar MT, Molina M.
de Llanos R, et al. Among authors: fernandez espinar mt.
Yeast. 2010 Aug;27(8):549-61. doi: 10.1002/yea.1799.
Yeast. 2010.
PMID: 20586115
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Evaluation of the Ability of Polyphenol Extracts of Cocoa and Red Grape to Promote the Antioxidant Response in Yeast Using a Rapid Multiwell Assay.
Peláez-Soto A, Fernández-Espinar MT, Roig P, Gil JV.
Peláez-Soto A, et al. Among authors: fernandez espinar mt.
J Food Sci. 2017 Feb;82(2):324-332. doi: 10.1111/1750-3841.13602. Epub 2017 Jan 19.
J Food Sci. 2017.
PMID: 28103406
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