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Scientific Reports|November 20, 2018
An altered gene expression profile in tyramine-exposed intestinal cell cultures supports the genotoxicity of this biogenic amine at dietary concentrationsBeatriz Del Rio, Begoña Redruello, Victor Ladero, et al.
Food Chemistry|June 21, 2020
The biogenic amine tryptamine, unlike β-phenylethylamine, shows in vitro cytotoxicity at concentrations that have been found in foodsBeatriz Del Rio, Begoña Redruello, Maria Fernandez, et al.
General and Comparative Endocrinology|June 11, 2013
PTHrP-induced modifications of the sea bream (Sparus auratus) vertebral bone proteomeLiliana Anjos, Ana S Gomes, Begoña Redruello, et al.
Food Chemistry|September 25, 2016
A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beerBegoña Redruello, Victor Ladero, Beatriz Del Rio, et al.
Data in Brief|October 1, 2016
Data on recovery of 21 amino acids, 9 biogenic amines and ammonium ions after spiking four different beers with five concentrations of these analytesBegoña Redruello, Victor Ladero, Beatriz Del Rio, et al.
Canadian Journal of Microbiology|March 30, 2016
Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptidePatricia Alvarez-Sieiro, Begoña Redruello, Victor Ladero, et al.
International Journal of Food Microbiology|May 25, 2016
Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine productionBeatriz Del Rio, Begoña Redruello, Victor Ladero, et al.
Frontiers in Microbiology|August 25, 2015
Equol status and changes in fecal microbiota in menopausal women receiving long-term treatment for menopause symptoms with a soy-isoflavone concentrateLucía Guadamuro, Susana Delgado, Begoña Redruello, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Tryptamine accumulates in cheese mainly via the decarboxylation of tryptophan by lactic acid bacteriaDavid Arranz, Eva Fernández, Barbara Szekeres, et al.
Food Chemistry|August 31, 2014
Solubilization of gliadins for use as a source of nitrogen in the selection of bacteria with gliadinase activityPatricia Alvarez-Sieiro, Begoña Redruello, Victor Ladero, et al.
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