Publicaciones en colaboración con investigadores/as de Universidad Politécnica de Madrid (13)

2024

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

    Food Chemistry: X, Vol. 21

  2. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

    LWT, Vol. 196

  3. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

    Foods, Vol. 13, Núm. 7

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. 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

2017

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

    Molecules, Vol. 22, Núm. 2

2015

  1. Caracterización de la fisiología en fermentación de "Torulaspora delbrueckii" y su contribución a la complejidad de vinos tintos

    Avances en microbiología