Publicacions en què col·labora amb EVA NAVASCUÉS LÓPEZ-CORDÓN (30)

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

  3. Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring

    International Journal of Food Microbiology, Vol. 394

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. Autochthonous oenococcus oeni strain to avoid histamine formation in red wines: A study in real winemaking conditions

    American Journal of Enology and Viticulture, Vol. 72, Núm. 2, pp. 170-180

  3. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene

    LWT, Vol. 136

2020

  1. Specific and sensitive PCR detection of Cadophora luteo-olivacea associated with grapevine trunk diseases

    Crop Protection, Vol. 132

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. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards

    Letters in Applied Microbiology, Vol. 68, Núm. 6, pp. 580-588

  3. 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

  4. Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils

    Fermentation, Vol. 5, Núm. 3

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

  2. Microbial contribution to Wine aroma and its intended use for Wine quality improvement

    Molecules, Vol. 22, Núm. 2

2016

  1. Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity

    International Journal of Food Microbiology, Vol. 225, pp. 1-8

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

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

  3. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

    International Journal of Food Microbiology, Vol. 223, pp. 1-8

  4. Unraveling the enzymatic basis of wine "Flavorome": A phylo-functional study of wine related yeast species

    Frontiers in Microbiology, Vol. 7, Núm. JAN