ANTONIO
SANTOS DE LA SEN
Catedrático de universidad
EVA
NAVASCUÉS LÓPEZ-CORDÓN
Ikertzailea 2011-2011 tartean
EVA NAVASCUÉS LÓPEZ-CORDÓN-rekin lankidetzan egindako argitalpenak (29)
2024
2023
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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
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Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge
FEMS Yeast Research, Vol. 23, pp. 1-8
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Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring
International Journal of Food Microbiology, Vol. 394
2022
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Biological management of acidity in wine industry: A review
International Journal of Food Microbiology, Vol. 375
2021
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An integrative view of the role of lachancea thermotolerans in wine technology
Foods, Vol. 10, Núm. 11
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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
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Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene
LWT, Vol. 136
2020
2019
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Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
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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
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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
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Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils
Fermentation, Vol. 5, Núm. 3
2018
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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
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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
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Microbial contribution to Wine aroma and its intended use for Wine quality improvement
Molecules, Vol. 22, Núm. 2
2016
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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
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Outlining the influence of non-conventional yeasts in wine ageing over lees
Yeast, Vol. 33, Núm. 7, pp. 329-338
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Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
International Journal of Food Microbiology, Vol. 223, pp. 1-8
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Unraveling the enzymatic basis of wine "Flavorome": A phylo-functional study of wine related yeast species
Frontiers in Microbiology, Vol. 7, Núm. JAN