Isabel López Alfaro-rekin lankidetzan egindako argitalpenak (35)

2023

  1. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

2022

  1. Influence of microbial population on the characteristics of carbonic maceration wines

    LWT, Vol. 166

2020

  1. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  2. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

2019

  1. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

  2. 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

  1. 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

  2. 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

  3. 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

  4. Interaction between yeasts in mixed non-Saccharomyces inocula

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  5. Microorganisms involved in unconventional alterations of wines during theirconservation

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  6. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3533, pp. 2227-2230

  7. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3515, pp. 389-393

  8. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts

    Food Research International, Vol. 112, pp. 17-24

  9. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

    Journal of Applied Microbiology

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Factores implicados en la alteración de vinos tintos por "Brettanomyces bruxellensis"

    Zubía, Núm. 29, pp. 177-194

  3. Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)

    Journal of Applied Microbiology, Vol. 122, Núm. 2, pp. 378-388

  4. Phenylalanine and urea foliar application: Effect on grape and must microbiota

    International Journal of Food Microbiology, Vol. 245, pp. 88-97

  5. Screening of enzymatic activities within different enological non-Saccharomyces yeasts

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1555-1564