Publications dans lesquelles il/elle collabore avec EVA NAVASCUÉS LÓPEZ-CORDÓN (23)

2021

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

    LWT, Vol. 136

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. Levaduras no convencionales en crianza sobre lías

    La Semana vitivinícola, Núm. 3485, pp. 2298-2302

  3. Levaduras no convencionales en crianza sobre lías

    La Semana vitivinícola, Núm. 3473, pp. 963-966

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

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

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

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

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

    Frontiers in Microbiology, Vol. 7, Núm. JAN

2015

  1. Actividades enzimáticas de levaduras no Saccharomyces para su aplicación enológica

    ACE: Revista de enología, Núm. 149

  2. Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts

    Food Control, Vol. 51, pp. 129-134

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

    Avances en microbiología

  4. Directed metabolomic approaches for the characterization and development of new yeast strains

    38TH WORLD CONGRESS OF VINE AND WINE (PART 1)

  5. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

    Applied Microbiology and Biotechnology, Vol. 99, Núm. 4, pp. 1911-1922

  6. Las levaduras como fuente de enzimas de interés enológico

    La Semana vitivinícola, Núm. 3449, pp. 1025-1027