Publicaciones en las que colabora con EVA NAVASCUÉS LÓPEZ-CORDÓN (11)

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

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

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

    Frontiers in Microbiology, Vol. 7, Núm. JAN