Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 12

1.

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.

Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascués E, Calderón F, Benito A, Rauhut D, Santos A, Benito S.

Appl Microbiol Biotechnol. 2019 Sep;103(18):7425-7450. doi: 10.1007/s00253-019-10008-9. Epub 2019 Aug 3. Review.

PMID:
31377872
2.

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines.

Ruiz J, Belda I, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Santos A, Benito S.

Appl Microbiol Biotechnol. 2018 Oct;102(19):8501-8509. doi: 10.1007/s00253-018-9255-3. Epub 2018 Jul 27.

PMID:
30054701
3.

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.

Belda I, Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A.

Int J Food Microbiol. 2017 Sep 18;257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028. Epub 2017 Jun 27.

PMID:
28668728
4.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV.

Molecules. 2017 Jan 24;22(2). pii: E189. doi: 10.3390/molecules22020189. Review.

5.

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter.

Berbegal C, Benavent-Gil Y, Navascués E, Calvo A, Albors C, Pardo I, Ferrer S.

Int J Food Microbiol. 2017 Mar 6;244:11-18. doi: 10.1016/j.ijfoodmicro.2016.12.013. Epub 2016 Dec 26.

PMID:
28061327
6.

Outlining the influence of non-conventional yeasts in wine ageing over lees.

Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S.

Yeast. 2016 Jul;33(7):329-38. doi: 10.1002/yea.3165. Epub 2016 May 16.

7.

Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.

Belda I, Ruiz J, Navascués E, Marquina D, Santos A.

Int J Food Microbiol. 2016 May 16;225:1-8. doi: 10.1016/j.ijfoodmicro.2016.03.001. Epub 2016 Mar 3.

PMID:
26971012
8.

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.

Belda I, Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A.

Int J Food Microbiol. 2016 Apr 16;223:1-8. doi: 10.1016/j.ijfoodmicro.2016.02.003. Epub 2016 Feb 4.

PMID:
26874860
9.

Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.

Belda I, Ruiz J, Alastruey-Izquierdo A, Navascués E, Marquina D, Santos A.

Front Microbiol. 2016 Jan 20;7:12. doi: 10.3389/fmicb.2016.00012. eCollection 2016.

10.

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.

Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S.

Appl Microbiol Biotechnol. 2015 Feb;99(4):1911-22. doi: 10.1007/s00253-014-6197-2. Epub 2014 Nov 19.

PMID:
25408314
11.

Biotech patents and science policy: the Spanish experience.

Belda I, Penas G, Alonso A, Marquina D, Navascués E, Santos A.

Nat Biotechnol. 2014 Jan;32(1):59-61. doi: 10.1038/nbt.2781. No abstract available.

PMID:
24406929
12.

Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.

Santos A, Navascués E, Bravo E, Marquina D.

Int J Food Microbiol. 2011 Jan 31;145(1):147-54. doi: 10.1016/j.ijfoodmicro.2010.12.005. Epub 2010 Dec 13.

PMID:
21195497

Supplemental Content

Loading ...
Support Center