Carmen Ancín‐Azpilicueta

β-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO)

Tomás Herraiz, Débora González, Carmen Ancín‐Azpilicueta et al. · Food and Chemical Toxicology · 2009 · 330 citations

Molecular Pharmacology, Medicinal Chemistry, Pharmacological Study +13

Review of quality factors on wine ageing in oak barrels

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Trends in Food Science & Technology · 2006 · 212 citations

Wood Quality, Wine Ageing, Wine Tasting

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · LWT · 2007 · 209 citations

Biosynthesis, Engineering, Food Fermentation +9

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Diego Torrea, Cristián Varela, Maurizio Ugliano et al. · Food Chemistry · 2011 · 175 citations

Food Chemistry, Food Fermentation, Volatile Composition +4

Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges

Nerea Jiménez‐Moreno, Irene Esparza, Fernando Bimbela et al. · Critical Reviews in Environmental Science and Technology · 2019 · 172 citations

Food Chemistry, Nutrition, Vegetable Wastes +13