Publications in collaboration with researchers from Parque Científico y Tecnológico de Castilla-La Mancha (12)

2024

  1. The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines

    Fermentation, Vol. 10, Núm. 7

2023

  1. Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

    Food Control, Vol. 153

2022

  1. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

    Foods, Vol. 11, Núm. 8

2021

  1. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)

    Journal of Food Composition and Analysis, Vol. 102

  2. Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

    LWT, Vol. 152

  3. Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas

    Fermentation, Vol. 7, Núm. 3

2020

  1. Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

    Fermentation, Vol. 6, Núm. 1

  2. Comprehensive chemical and sensory assessment of wines made from white grapes of vitis vinifera cultivars albillo dorado and montonera del casar: a comparative study with airén

    Foods, Vol. 9, Núm. 9

2019

  1. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2108-2123

  2. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

    Food Research International, Vol. 125

  3. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

    Food Chemistry, Vol. 295, pp. 350-360

2015

  1. Obtencion de cepas vínicas híbridas de "Saccharomyces cerevisiae" con buenas aptitudes tecnológicas y sensoriales

    Enología 2.015: innovación vitivinícola