Publicaciones (24) Publicaciones de JAVIER VICENTE SÁNCHEZ

2024

  1. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

    Food Chemistry: X, Vol. 21

  2. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

    LWT, Vol. 196

  3. Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations

    Microbiome, Vol. 12, Núm. 1

  4. Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans

    International Journal of Food Microbiology, Vol. 425

  5. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

    Foods, Vol. 13, Núm. 7

2023

  1. 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

  2. Ecología e interacciones microbianas

    SEM@foro, Núm. 75, pp. 54-55

  3. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

    Food Microbiology, Vol. 110

  4. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

    FEMS Yeast Research, Vol. 23, pp. 1-8

  5. Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring

    International Journal of Food Microbiology, Vol. 394

  6. Predictability of the community-function landscape in wine yeast ecosystems

    Molecular Systems Biology, Vol. 19, Núm. 9

2022

  1. Biological management of acidity in wine industry: A review

    International Journal of Food Microbiology, Vol. 375

  2. Características de los agentes biológicos

    Cuadernos de estrategia, Núm. 217, pp. 65-84

  3. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

  4. Historia del uso malintencionado de agentes biológicos

    Cuadernos de estrategia, Núm. 217, pp. 29-61

  5. Tendencias tecnológicas

    Cuadernos de estrategia, Núm. 217, pp. 189-224

2021

  1. An integrative view of the role of lachancea thermotolerans in wine technology

    Foods, Vol. 10, Núm. 11

  2. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene

    LWT, Vol. 136

  3. High potential of Pichia kluyveri and other Pichia species in wine technology

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-15

  4. Microbial communities present in hydrothermal sediments from deception island, antarctica

    Microorganisms, Vol. 9, Núm. 8