Publicaciones en las que colabora con Rocío Escribano Viana (18)
2023
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Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
Congreso Mundial de la Viña y el Vino: 44th World Congress of Vine and Wine: Book of Abstracts
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Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
BIO Web of Conferences
2022
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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
Fermentation, Vol. 8, Núm. 7
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
Fermentation, Vol. 8, Núm. 1
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Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 6163-6168
2021
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Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja
Fermentation, Vol. 7, Núm. 3
2020
2019
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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
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Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
Frontiers in Microbiology, Vol. 10, Núm. APR
2018
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Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino
La Semana vitivinícola, Núm. 3531, pp. 1989-1992
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Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino
La Semana vitivinícola, Núm. 3533, pp. 2185-2188
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Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4517-4526
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Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección
La Semana vitivinícola, Núm. 3515, pp. 389-393
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Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección
La Semana vitivinícola, Núm. 3533, pp. 2227-2230
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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts
Food Research International, Vol. 112, pp. 17-24
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Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
Journal of Applied Microbiology
2017
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Screening of enzymatic activities within different enological non-Saccharomyces yeasts
Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1555-1564