Alfonso V.
Carrascosa
Publicaciones en las que colabora con Alfonso V. Carrascosa (13)
2011
- Molecular Wine Microbiology
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Production of Wine Starter Cultures
Molecular Wine Microbiology, pp. 279-302
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Saccharomyces Yeasts II: Secondary Fermentation
Molecular Wine Microbiology, pp. 33-49
2009
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Multilocus sequence typing of oenological Saccharomyces cerevisiae strains
Food Microbiology, Vol. 26, Núm. 8, pp. 841-846
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Multilocus sequence typing of oenological Saccharomyces cerevisiae strains.
Food Microbiology, Vol. 26, pp. 841-846
2008
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Morphological changes in "Saccharomyces cerevisiae" during the second fermentation of sparkling wines
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 4, pp. 393-398
2006
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Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 20, pp. 7898-7903
2005
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Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 18, pp. 7232-7237
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Evidence for yeast autophagy during simulation of sparkling wine aging: A reappraisal of the mechanism of yeast autolysis in wine
Biotechnology Progress, Vol. 21, Núm. 2, pp. 614-616
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Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis
FEMS Microbiology Letters, Vol. 246, Núm. 1, pp. 1-9
2004
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Cloning of the authentic bovine gene encoding pepsinogen A and its expression in microbial cells
Applied and Environmental Microbiology, Vol. 70, Núm. 5, pp. 2588-2595
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Morphological changes in autolytic wine yeast during aging in two model systems
Journal of Food Science, Vol. 69, Núm. 8
2003
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Yeast autolytic mutants potentially useful for sparkling wine production
International Journal of Food Microbiology, Vol. 84, Núm. 1, pp. 21-26