Yeast
noviembre 2022
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio and Juan Moreno
julio 2021
Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts
Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa
mayo 2021
Yeast immobilization systems for second-generation ethanol production: actual trends and future perspectives
Helena Chacón-Navarrete, Carlos Martín, Jaime Moreno-García
agosto 2020
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
Juan A. Porras-Agüera, Juan J. Román-Camacho, Jaime Moreno-García, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez
noviembre 2019
First proteomic approach to identify cell death biomarkers in wine yeasts during sparkling wine production
Porras-Agüera, J.A., Moreno-García, J., Mauricio, J.C., Moreno, J., García-Martínez, T.
mayo 2019
New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry
Ogawa, M., Bisson, L., García-Martínez, T., Mauricio, J.C., Moreno-García, J.
julio 2018
Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization System
Moreno-García, J., García-Martínez, T. Moreno, J., Mauricio, J.C., Ogawa, M., Luong, P., Bisson, L.F.
marzo 2011
Co-culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast
García-Martínez, MT., Peinado, R.A., Moreno, J.J., García-García, I.,García-Mauricio, J.C.
