Publicacions en què col·labora amb José Antonio Suárez Lepe (29)

2023

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

    BIO Web of Conferences

  2. 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

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. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927

2021

  1. Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 27-46

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

    Foods, Vol. 10, Núm. 6

  3. The effect of elicitors and canopy management in the chemical composition of vitis vinifera red varieties in warm and hot areas in spain

    Agronomy, Vol. 11, Núm. 6

  4. The impact of hanseniaspora vineae fermentation and ageing on lees on the terpenic aromatic profile of white wines of the albillo variety

    International Journal of Molecular Sciences, Vol. 22, Núm. 4, pp. 1-14

  5. White must preservation by ultra-high pressure homogenization without SO2

    White Wine Technology (Elsevier), pp. 49-59

2020

  1. Applications of nanotechnology in the winemaking process

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1533-1541

  2. Contribution of non-saccharomyces yeasts to wine freshness. A review

    Biomolecules, Vol. 10, Núm. 1

  3. Determination of anthocyanin and volatile profile of wines from varieties yiannoudi and maratheftiko from the island of Cyprus

    Beverages, Vol. 6, Núm. 1, pp. 1-13

  4. Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

    ACS Omega, Vol. 5, Núm. 13, pp. 7235-7243

  5. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

    Food Chemistry, Vol. 332

2019

  1. Applications of Metschnikowia pulcherrima in wine biotechnology

    Fermentation, Vol. 5, Núm. 3

  2. Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making

    Molecules, Vol. 24, Núm. 24

  3. Sonication of yeast biomasses to improve the ageing on lees technique in red wines

    Molecules, Vol. 24, Núm. 3

  4. Strategies to Improve the Freshness in Wines from Warm Areas

    Advances in Grape and Wine Biotechnology (IntechOpen), pp. 133-143

2018

  1. Effect of lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with schizosaccharosmyces pombe and saccharomyces cerevisiae

    Molecules, Vol. 23, Núm. 9

  2. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

    Food Chemistry, Vol. 239, pp. 975-983