JAVIER
URRACA RUIZ
Profesor contratado doctor
DOMINGO
MARQUINA DÍAZ
Catedrático de universidad
Publications dans lesquelles il/elle collabore avec DOMINGO MARQUINA DÍAZ (16)
2023
2022
-
Expectable diversity patterns in wine yeast communities
FEMS yeast research, Vol. 22, Núm. 1
2021
2020
-
The genus metschnikowia in enology
Microorganisms, Vol. 8, Núm. 7, pp. 1-19
2019
-
Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
-
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
-
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
-
Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils
Fermentation, Vol. 5, Núm. 3
-
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
-
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
-
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
-
Microbial contribution to Wine aroma and its intended use for Wine quality improvement
Molecules, Vol. 22, Núm. 2
-
The biology of pichia membranifaciens killer toxins
Toxins, Vol. 9, Núm. 4
2016
-
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
-
Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
International Journal of Food Microbiology, Vol. 223, pp. 1-8
-
Unraveling the enzymatic basis of wine "Flavorome": A phylo-functional study of wine related yeast species
Frontiers in Microbiology, Vol. 7, Núm. JAN