Universidad Rey Juan Carlos-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2020

  1. Microbiomics to Define Wine Terroir

    Comprehensive Foodomics (Elsevier), pp. 438-451

  2. Tuning up microbiome analysis to monitor WWTPs’ biological reactors functioning

    Scientific Reports, Vol. 10, Núm. 1

2019

  1. 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

  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

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

    Fermentation, Vol. 5, Núm. 3

  4. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

    International Journal of Food Microbiology, Vol. 305

  5. Saccharomyces cerevisiae

    Trends in Genetics