Publicaciones en las que colabora con Isabel López Alfaro (79)

2024

  1. A descriptive study of the microbial populations following biocontrol against powdery mildew in vineyard

    Journal of Agriculture and Food Research, Vol. 18

  2. Plasma Activated Water for wine barrels disinfection

    LWT, Vol. 198

  3. Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study

    LWT, Vol. 205

2023

  1. Development and Validation of a New Method for Detecting Acetic Bacteria in Wine

    Foods, Vol. 12, Núm. 20

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

    BIO Web of Conferences

  3. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

2022

  1. Forest material treatment by PAW

    9th Central European Symposium on Plasma Chemistry (CESPC-9) joint with COST Action CA19110 Plasma Applications for Smart and Sustainable Agriculture (PlAgri)

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

    LWT, Vol. 166

  3. PAW decontamination for materials used in beverage industry

    36th EFFoST International Conference: Shaping the Production of Sustainable, Healthy Foods for the Future

2021

  1. Application of atmospheric pressure cold plasma to sanitize oak wine barrels

    LWT, Vol. 139

  2. Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

    Enoforum Web Conference 2021

2020

  1. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3563, pp. 356-360

  2. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3581, pp. 2023-2026

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

    Fermentation, Vol. 6, Núm. 1

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

    Food Chemistry, Vol. 319

  5. La rúbrica como elemento de autoevaluación, coevaluación y evaluación en el proceso de aprendizaje

    La rúbrica como elemento de autoevaluación, coevaluación y evaluación en el proceso de aprendizaje

  6. La rúbrica como elemento de autoevaluación, coevaluación y evaluación en el proceso de aprendizaje

    Actas del II Congreso Internacional de Innovación Docente e Investigación en Educación Superior: avanzando en las Áreas de Conocimiento: 11, 12 y 13 de noviembre de 2020

2019

  1. Application of atmospheric pressure cold plasma to disinfect wine barrels

    33rd EFFoST International Conference 2019 - EFFoST 2019

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

    Advances in Grape and Wine Biotechnology

  3. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

    Food Bioscience, Vol. 27, pp. 54-59