María del Patrocinio Garijo Jiménez-rekin lankidetzan egindako argitalpenak (9)

2013

  1. Analysis of airborne yeast in one winery over a period of one year

    Food Control, Vol. 30, Núm. 2, pp. 585-589

  2. Comparison of culture media for the recovery of airborne yeast in wineries

    Letters in Applied Microbiology., Vol. 57, Núm. 3, pp. 241-248

  3. Papel del aire en la diseminación de microorganismos enológicos implicados en la calidad y sanidad del vino

    Zubía, Núm. 25, pp. 85-99

  4. Screening of yeast mycoflora in winery air samples and their risk of wine contamination

    Food Control, Vol. 34, Núm. 2, pp. 261-267

2011

  1. Factors of influence in the distribution of mold in the air in a wine cellar

    Journal of Food Science, Vol. 76, Núm. 3, pp. 169-174

  2. Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period

    European Food Research and Technology, Vol. 233, Núm. 2, pp. 359-365

2010

  1. Presence of non-Saccharomyces yeasts in cellar equipments and grape juice during harvest time.

    Food Microbiology, Vol. 27, Núm. 8, pp. 1023-1027

  2. 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. Presence of lactic bacteria in the air of a winery during the vinification period.

    International Journal of Food Microbiology, Vol. 136, Núm. 1, pp. 142-146