Publicaciones en las que colabora con DOMINGO MARQUINA DÍAZ (16)

2023

  1. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

    Food Microbiology, Vol. 110

2022

  1. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

2021

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

    LWT, Vol. 136

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

  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

  5. 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

  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

  3. The biology of pichia membranifaciens killer toxins

    Toxins, Vol. 9, Núm. 4

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