Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (28)

2024

  1. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1587-1609

2023

  1. Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

    II International Congress on Grapevine and Wine Sciences 2023

  2. Characterization and antibacterial activity of a polyphenolic extract obtained by green supercritical CO₂ extraction from red grape pomace

    Oeno Macrowine 2023: Book of Abstracts

  3. Study of the antimicrobial activity of winemaking by-products against antibiotic resistant commensal bacteria of animal intestinal origin

    Infowine: Internet Journal of Viticulture and Enology

2021

  1. Microbial Diversity of Surface and Groundwaters in Different Seasons

    World Microbe Forum

  2. Synergy between grape polyphenol extracts and antibiotics in inhibiting the growth of antibiotic multidrug resistant enterococci and enterobacteria

    World Microbe Forum

2018

  1. Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

    Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 1823-1831

2017

  1. Inhibición por la nisina del crecimiento de las bacterias lácticas y la formación de biofilms en el contexto enológico

    IX Reunión de la Red BAL

  2. Resistencia al etanol de bacterias lácticas enológicas; formación de biofilm y acción antimicrobiana de la nisina

    XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)

  3. Transcriptome analysis shows activation of the arginine deiminase pathway in Lactococcus lactis as a response to ethanol stress

    International Journal of Food Microbiology, Vol. 257, pp. 41-48

2015

  1. Efecto de bacterias lácticas fermentadoras de mijo sobre la biodisponibilidad del hierro y del ácido gálico

    Avances en microbiología

  2. Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

    International Journal of Food Microbiology, Vol. 210, pp. 113-120

2014

  1. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

    European Food Research and Technology, Vol. 238, Núm. 4, pp. 641-652

2013

  1. Comparison of Specific Real-Time PCR and Conventional Culture for Detection and Enumeration of Brettanomyces in Red Wines

    American Journal of Enology and Viticulture, Vol. 64, Núm. 1, pp. 139-145

  2. Perfil metabólico de Lactococcus lactis subsp. cremoris bajo diferentes condiciones de cultivo

    7ª Reunión de la Red Temática BAL

2012

  1. Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria

    Food Microbiology, Vol. 31, Núm. 2, pp. 167-172

  2. Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from la Rioja (Spain)

    The Scientific World Journal, Vol. 2012, pp. 1-7

  3. Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents

    Food Control, Vol. 25, Núm. 2, pp. 583-590

  4. Estudio de la producción de la bacteriocina nisina por "Lactococcus lactis" NZ9700 en condiciones enológicas

    Avances en microbiología de los alimentos

  5. Estudio de la resistencia al etanol y viabilidad de bacterias lácticas enológicas mediante microscopia de fluorescencia

    Avances en microbiología de los alimentos