Ecología y biotecnología microbianas
EBM
Universidad Politécnica de Madrid
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Universidad Politécnica de Madrid (18)
2024
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A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions
Food Chemistry: X, Vol. 21
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Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
LWT, Vol. 196
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Nature-based strategies to regenerate the functioning and biodiversity of vineyards
Journal of Sustainable Agriculture and Environment, Vol. 3, Núm. 1
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The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans
Foods, Vol. 13, Núm. 7
2023
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Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production
Fermentation, Vol. 9, Núm. 2
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Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge
FEMS Yeast Research, Vol. 23, pp. 1-8
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Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring
International Journal of Food Microbiology, Vol. 394
2022
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Biological management of acidity in wine industry: A review
International Journal of Food Microbiology, Vol. 375
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Iron Removal from Kaolin Waste Dumps by Chemical (Oxalic and Citric Acids) and Biological (Bacillus Strain) Leaching
Clays and Clay Minerals, Vol. 70, Núm. 3, pp. 386-404
2021
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An integrative view of the role of lachancea thermotolerans in wine technology
Foods, Vol. 10, Núm. 11
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High potential of Pichia kluyveri and other Pichia species in wine technology
International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-15
2020
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The genus metschnikowia in enology
Microorganisms, Vol. 8, Núm. 7, pp. 1-19
2019
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Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
2017
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Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
International Journal of Food Microbiology, Vol. 244, pp. 11-18
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Microbial contribution to Wine aroma and its intended use for Wine quality improvement
Molecules, Vol. 22, Núm. 2
2015
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Caracterización de la fisiología en fermentación de "Torulaspora delbrueckii" y su contribución a la complejidad de vinos tintos
Avances en microbiología
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Directed metabolomic approaches for the characterization and development of new yeast strains
38TH WORLD CONGRESS OF VINE AND WINE (PART 1)