Publicaciones en las que colabora con Mª Carmen López Mendoza (9)

2024

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

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

2023

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

    BIO Web of Conferences

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

    BIO Web of Conferences

  3. 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

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

    BIO Web of Conferences

2022

  1. 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

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

    Foods, Vol. 11, Núm. 22

2021

  1. Emerging non‐thermal technologies for the extraction of grape anthocyanins

    Antioxidants, Vol. 10, Núm. 12

  2. Improvement of must fermentation from late harvest cv. Tempranillo grapes treated with pulsed light

    Foods, Vol. 10, Núm. 6