EVA
NAVASCUÉS LÓPEZ-CORDÓN
Investigadora en el periodo 2011-2011
Publicaciones (101) Publicaciones de EVA NAVASCUÉS LÓPEZ-CORDÓN
2024
2023
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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
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Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge
FEMS Yeast Research, Vol. 23, pp. 1-8
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Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring
International Journal of Food Microbiology, Vol. 394
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Yield estimation using machine learning from satellite imagery
BIO Web of Conferences
2022
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Biological management of acidity in wine industry: A review
International Journal of Food Microbiology, Vol. 375
2021
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An integrative view of the role of lachancea thermotolerans in wine technology
Foods, Vol. 10, Núm. 11
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Artificial intelligence for optimization and indoor real-time locating systems. A case study in winery logistics
Proceedings of the III Workshop on disruptive information and communication technologies for innovation and digital transformation
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Autochthonous oenococcus oeni strain to avoid histamine formation in red wines: A study in real winemaking conditions
American Journal of Enology and Viticulture, Vol. 72, Núm. 2, pp. 170-180
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Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene
LWT, Vol. 136
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Madurez aromática y optimización de vendimia midiendo precursores aromáticos en verdejo prefiloxérico
Tierras: Agricultura, Núm. 300, pp. 193-198
2020
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Cómo Trichoderma protege a la viña de las enfermedades de la madera
Tierras: Agricultura, Núm. 292, pp. 72-75
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Specific and sensitive PCR detection of Cadophora luteo-olivacea associated with grapevine trunk diseases
Crop Protection, Vol. 132
2019
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Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
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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
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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
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Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils
Fermentation, Vol. 5, Núm. 3
2018
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Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Applied Microbiology and Biotechnology, Vol. 102, Núm. 19, pp. 8501-8509
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Cooperage and year variability in volatile composition of oak wood toastedduring barrel production and red wines
Abstracts Book: International Congress on Grapevine and Wine Sciences
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La nutrición orgánica en fermentación alcohólica es imprescindible para la calidad de los vinos
Enólogos, Núm. 115, pp. 46-50