Publications in collaboration with researchers from Universidade de Vigo (11)

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

2014

  1. Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

    Food Chemistry, Vol. 145, pp. 179-185

2011

  1. Intraspecific diversity of yeast associated to vitis vinifera albariño must from different vineyard ecosystems

    Journal of the Institute of Brewing, Vol. 117, Núm. 2, pp. 224-229

2008

  1. Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

    Journal of Agricultural Science, Vol. 146, Núm. 3, pp. 325-332

2007

  1. Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

    International Journal of Food Properties, Vol. 10, Núm. 4, pp. 867-875

  2. Effect of terroir on the volatiles of Vitis vinifera cv. Albariño

    Journal of the Science of Food and Agriculture, Vol. 87, Núm. 7, pp. 1252-1256

  3. Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of Saccharomyces cerevisiae strains associated to Vitis vinifera

    Journal International des Sciences de la Vigne et du Vin, Vol. 41, Núm. 3, pp. 155-159

2006

  1. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

    Journal of Industrial Microbiology and Biotechnology, Vol. 33, Núm. 11, pp. 929-933

  2. Determination of free and bound terpene compounds in Albariño wine

    Journal of Food Composition and Analysis, Vol. 19, Núm. 6-7, pp. 694-697

2003

  1. Ecology of Saccharomyces cerevisiae in Spontaneous Fermentations at a Rías Baixas Appelotion Controlé Winery

    Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 305-308

2000

  1. Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

    Journal of Applied Microbiology, Vol. 89, Núm. 5, pp. 876-883