Publicaciones en las que colabora con IGNACIO BELDA AGUILAR (35)

2023

  1. Ecología e interacciones microbianas

    SEM@foro, Núm. 75, pp. 54-55

  2. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

    Food Microbiology, Vol. 110

2022

  1. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

  2. Niche differentiation drives microbial community assembly and succession in full-scale activated sludge bioreactors

    npj Biofilms and Microbiomes, Vol. 8, Núm. 1

  3. Phenotypic and transcriptional study of the antimicrobial activity of silver and zinc oxide nanoparticles on a wastewater biofilm-forming Pseudomonas aeruginosa strain

    Science of the Total Environment, Vol. 826

2021

  1. Acylase enzymes disrupting quorum sensing alter the transcriptome and phenotype of Pseudomonas aeruginosa, and the composition of bacterial biofilms from wastewater treatment plants

    Science of the Total Environment, Vol. 799

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

    LWT, Vol. 136

2020

  1. The genus metschnikowia in enology

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

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

    Scientific Reports, Vol. 10, Núm. 1

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

  5. 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

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

  2. Enological and viticultural practices impacting Saccharomyces cerevisiaestrains and yeast species biodiversity in vineyards

    Abstracts Book: International Congress on Grapevine and Wine Sciences

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

  3. The biology of pichia membranifaciens killer toxins

    Toxins, Vol. 9, Núm. 4

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