Publicaciones en las que colabora con Rocío Escribano Viana (26)

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

    BIO Web of Conferences

  2. 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. 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

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. 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. Application of Atmospheric Pressure Cold Plasma to wine: a preliminary study

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  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. 3531, pp. 1989-1992

  3. 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

  4. 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