Publikationen, an denen er mitarbeitet Wendu Tesfaye (7)

2021

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

    Foods, Vol. 10, Núm. 6

2020

  1. Applications of nanotechnology in the winemaking process

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

2019

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

    Advances in Grape and Wine Biotechnology (IntechOpen), pp. 1-296

2018

  1. 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

  2. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

    Food Microbiology, Vol. 69, pp. 51-63

2016

  1. Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts

    Journal of Applied Microbiology, Vol. 121, Núm. 5, pp. 1346-1356

  2. The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine

    Molecules, Vol. 21, Núm. 11