Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (51)

2024

  1. 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. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

2022

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

    LWT, Vol. 166

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

    Enoforum Web Conference 2021

2020

  1. 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. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

    Innovative Food Science and Emerging Technologies

2018

  1. Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity

    Frontiers in Microbiology, Vol. 9, Núm. FEB

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

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

  3. 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. 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

  3. Impact of pulsed electric field treatment on must and wine quality

    Handbook of Electroporation (Springer), pp. 2391-2406

  4. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods

    European Food Research and Technology, Vol. 243, Núm. 1, pp. 41-48

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

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

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

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

2016

  1. Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

    Food Control, Vol. 59, pp. 188-195