Publicacións nas que colabora con Antonio Morata Barrado (54)

2024

  1. Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

    Oeno One, Vol. 58, Núm. 1

  2. Anthocyanins: Yeast’s Role in Natural Pigment Modification

    Microbial Pigments: Applications in Food and Beverage Industry (CRC Press), pp. 199-215

  3. Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

    Sustainable Food Technology, Vol. 2, Núm. 2, pp. 437-446

  4. New Advances in Saccharomyces

  5. Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages

    International Journal of Gastronomy and Food Science, Vol. 37

2023

  1. Cluster microclimate, canopy management and its influence on the berry (size and composition) quality

    BIO Web of Conferences

  2. Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing

    BIO Web of Conferences

  3. Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

    Beverages, Vol. 9, Núm. 2

  4. Optical and AFM microscopy of grape juices treated with UHPH: Effects of microstructure and nanostructure

    BIO Web of Conferences

  5. Selección de levaduras para ala mejora de la acidez, control del pH, modulación de la expresión aromática y aumento del volumen en boca en vinos de zonas cálidas. Proyecto Freshwines

    Enólogos, Núm. 141, pp. 64-73

  6. The use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier

    BIO Web of Conferences

  7. UHPH processing of grape must to improve wine quality

    BIO Web of Conferences

  8. Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines

    BIO Web of Conferences

  9. Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

    BIO Web of Conferences

2022

  1. Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

    Food and Bioprocess Technology, Vol. 15, Núm. 3, pp. 620-634

  2. Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

    Food Research International, Vol. 161

  3. Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes

    European Food Research and Technology, Vol. 248, Núm. 10, pp. 2497-2507

  4. Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal

    Fermentation, Vol. 8, Núm. 11

  5. Pulsed Light for Grape and Wine Processing

    Emerging food processing technologies (Humana Press), pp. 133-143

  6. Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

    Foods, Vol. 11, Núm. 22