Publicaciones en colaboración con investigadores/as de Universidad Politécnica de Madrid (48)

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

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. 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

  6. UHPH processing of grape must to improve wine quality

    BIO Web of Conferences

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

    BIO Web of Conferences

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

    Foods, Vol. 11, Núm. 22

  6. 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. Application of hanseniaspora vineae yeast in the production of rosé wines from a blend of tempranillo and albillo grapes

    Fermentation, Vol. 7, Núm. 3

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

    Antioxidants, Vol. 10, Núm. 12

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

    Foods, Vol. 10, Núm. 6