Isabel
López Alfaro
PROFESORA TITULAR DE UNIVERSIDAD
Publikationen, an denen er mitarbeitet Isabel López Alfaro (65)
2024
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Plasma Activated Water for wine barrels disinfection
LWT, Vol. 198
2023
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Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
BIO Web of Conferences
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Wine corks decontamination using plasma activated water
Current Research in Food Science, Vol. 7
2022
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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)
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Influence of microbial population on the characteristics of carbonic maceration wines
LWT, Vol. 166
2020
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Diversidad microbiana de vinos tintos deteriorados durante su conservación
La Semana vitivinícola, Núm. 3563, pp. 356-360
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Diversidad microbiana de vinos tintos deteriorados durante su conservación
La Semana vitivinícola, Núm. 3581, pp. 2023-2026
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Do non-Saccharomyces yeasts work equally with three different red grape varieties?
Fermentation, Vol. 6, Núm. 1
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Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
Food Chemistry, Vol. 319
2019
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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
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Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels
Food Bioscience, Vol. 27, pp. 54-59
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Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
Frontiers in Microbiology, Vol. 10, Núm. APR
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Foliar application of nitrogenous compounds and elicitors to Tempranillo grapevines: Microbiological implications
Spanish journal of agricultural research, Vol. 17, Núm. 2
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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
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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
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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
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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
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Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity
Frontiers in Microbiology, Vol. 9, Núm. FEB
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Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation
International Journal of Food Microbiology, Vol. 269, pp. 19-26
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Microorganisms involved in unconventional alterations of wines during theirconservation
Abstracts Book: International Congress on Grapevine and Wine Sciences