Publicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (6)

2010

  1. A "Saccharomyces cerevisiae" wine yeast strain overproducing mannoproteins selected through classical genetic methods

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 44, Núm. 4, pp. 243-249

2007

  1. Contribución de la fermentación maloláctica realizada por Oenococcus oeni y Lactobacillus plantarum, a la composición fenólica no antociánica de vinos tintos

    Avances en ciencias y técnicas enológicas: transferencia de tecnología de la red GIENOL al sector vitivinícola

  2. Contribution of malolactic fermentation by Oenococcus oeni and lactobacillus plantarun to the changes in the nonantthocyanin polyphenolic composition of red wine

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 13, pp. 5260-5266

2005

  1. Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 22, pp. 8729-8735

1996

  1. Changes in concentration of nitrogenous compounds during fermentetion of white grape musts at pilot plant scale.

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 2, Núm. 2, pp. 87-93

1992

  1. Grape, apple and pineapple juice characterisation and detection of mixtures

    Journal of the Science of Food and Agriculture, Vol. 60, Núm. 1, pp. 47-53