F. Calderón Fernández-rekin lankidetzan egindako argitalpenak (13)

2024

  1. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

    Food Chemistry: X, Vol. 21

2023

  1. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

    Fermentation, Vol. 9, Núm. 2

  2. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

    FEMS Yeast Research, Vol. 23, pp. 1-8

2022

  1. Biological management of acidity in wine industry: A review

    International Journal of Food Microbiology, Vol. 375

2021

  1. An integrative view of the role of lachancea thermotolerans in wine technology

    Foods, Vol. 10, Núm. 11

  2. High potential of Pichia kluyveri and other Pichia species in wine technology

    International Journal of Molecular Sciences, Vol. 22, Núm. 3, pp. 1-15

2020

  1. The genus metschnikowia in enology

    Microorganisms, Vol. 8, Núm. 7, pp. 1-19

2019

  1. Application of Non-Saccharomyces Yeasts in Wine Production

    Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89

  2. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

    Applied Microbiology and Biotechnology, Vol. 103, Núm. 18, pp. 7425-7450

2018

  1. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

    Applied Microbiology and Biotechnology, Vol. 102, Núm. 19, pp. 8501-8509

2017

  1. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

    International Journal of Food Microbiology, Vol. 257, pp. 183-191

2016

  1. Outlining the influence of non-conventional yeasts in wine ageing over lees

    Yeast, Vol. 33, Núm. 7, pp. 329-338

2015

  1. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

    Applied Microbiology and Biotechnology, Vol. 99, Núm. 4, pp. 1911-1922