Paloma MarÃa Manzanares
professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Dr. Paloma Manzanares received her doctorate in Biological Sciences from the University of Valencia in 1994. The PhD thesis, funded by a predoctoral fellowship of the Beer and Maltese Research Association (INVESCEMA), focused on the characterization of β- glucans of barley and the main enzymatic activity involved in their degradation, the β- (1-3) (1-4) -glucanases. After the doctorate, he underwent a two-year postdoctoral stay in the group of Molecular Genetics of Industrial
Research Interest
Dr. Manzanares led her own line of research focused on the study of non-Saccharomyces yeast and its application to the winemaking process. From the field of oenology, Dr. Manzanares began the study of bioactive peptides, in particular antimicrobials against yeasts and altering bacteria of wines in collaboration with Dr. José F. Marcos (IATA-CSIC), with whom he is currently participating in a project of the National Plan whose main objective is the functional characterization of proteins and antifungal peptides
Publications
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Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
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Evaluation of oligosaccharide synthesis from lactose and lactulose using ß-galactosidases from Kluyveromyces isolated from artisanal cheeses
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Unraveling the mechanisms of action of lactoferrin-derived antihypertensive peptides: ACE inhibition and beyond.
