Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (17)

2023

  1. Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

    II International Congress on Grapevine and Wine Sciences 2023

  2. Characterization and antibacterial activity of a polyphenolic extract obtained by green supercritical CO₂ extraction from red grape pomace

    Oeno Macrowine 2023: Book of Abstracts

  3. Study of the antimicrobial activity of winemaking by-products against antibiotic resistant commensal bacteria of animal intestinal origin

    Infowine: Internet Journal of Viticulture and Enology

2021

  1. Microbial Diversity of Surface and Groundwaters in Different Seasons

    World Microbe Forum

  2. Synergy between grape polyphenol extracts and antibiotics in inhibiting the growth of antibiotic multidrug resistant enterococci and enterobacteria

    World Microbe Forum

2017

  1. Inhibición por la nisina del crecimiento de las bacterias lácticas y la formación de biofilms en el contexto enológico

    IX Reunión de la Red BAL

  2. Resistencia al etanol de bacterias lácticas enológicas; formación de biofilm y acción antimicrobiana de la nisina

    XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)

  3. Transcriptome analysis shows activation of the arginine deiminase pathway in Lactococcus lactis as a response to ethanol stress

    International Journal of Food Microbiology, Vol. 257, pp. 41-48

2015

  1. Efecto de bacterias lácticas fermentadoras de mijo sobre la biodisponibilidad del hierro y del ácido gálico

    Avances en microbiología

  2. Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

    International Journal of Food Microbiology, Vol. 210, pp. 113-120

2013

  1. Perfil metabólico de Lactococcus lactis subsp. cremoris bajo diferentes condiciones de cultivo

    7ª Reunión de la Red Temática BAL

2012

  1. Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from la Rioja (Spain)

    The Scientific World Journal, Vol. 2012, pp. 1-7

  2. Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents

    Food Control, Vol. 25, Núm. 2, pp. 583-590

  3. Estudio de la resistencia al etanol y viabilidad de bacterias lácticas enológicas mediante microscopia de fluorescencia

    Avances en microbiología de los alimentos

2011

  1. Malolactic fermentation of Tempranillo wine: Contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition

    International Journal of Food Science & Technology Print, Vol. 46, Núm. 11, pp. 2373-2381

2010

  1. Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations.

    European Food Research and Technology, Vol. 230, Núm. 6, pp. 885-891

2009

  1. Evaluation of lysozyme to control vinification process and histamine production in Rioja wines.

    Journal of Microbiology and Biotechnology, Vol. 19, Núm. 9, pp. 1005-1012