Publicacións nas que colabora con Adolfo J. Martínez-Rodríguez (6)

2011

  1. Saccharomyces Yeasts II: Secondary Fermentation

    Molecular Wine Microbiology, pp. 33-49

2006

  1. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 20, pp. 7898-7903

2005

  1. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 18, pp. 7232-7237

  2. Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis

    FEMS Microbiology Letters, Vol. 246, Núm. 1, pp. 1-9

2004

  1. Morphological changes in autolytic wine yeast during aging in two model systems

    Journal of Food Science, Vol. 69, Núm. 8

2003

  1. Yeast autolytic mutants potentially useful for sparkling wine production

    International Journal of Food Microbiology, Vol. 84, Núm. 1, pp. 21-26