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Items: 13


First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production.

Porras-Agüera JA, Moreno-García J, Mauricio JC, Moreno J, García-Martínez T.

Microorganisms. 2019 Nov 8;7(11). pii: E542. doi: 10.3390/microorganisms7110542.


New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry.

Ogawa M, Bisson LF, García-Martínez T, Mauricio JC, Moreno-García J.

Appl Microbiol Biotechnol. 2019 Jun;103(12):4723-4731. doi: 10.1007/s00253-019-09870-4. Epub 2019 May 11. Review.


Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions.

Moreno-García J, Ogawa M, Joseph CML, Mauricio JC, Moreno J, García-Martínez T.

World J Microbiol Biotechnol. 2018 Dec 15;35(1):6. doi: 10.1007/s11274-018-2578-5.


FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique.

Moreno-García J, Martín-García FJ, Ogawa M, García-Martínez T, Moreno J, Mauricio JC, Bisson LF.

Front Microbiol. 2018 Oct 31;9:2586. doi: 10.3389/fmicb.2018.02586. eCollection 2018.


Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives.

Moreno-García J, García-Martínez T, Mauricio JC, Moreno J.

Front Microbiol. 2018 Feb 15;9:241. doi: 10.3389/fmicb.2018.00241. eCollection 2018. Review.


Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.

Moreno-García J, Mauricio JC, Moreno J, García-Martínez T.

Int J Mol Sci. 2017 Mar 28;18(4). pii: E720. doi: 10.3390/ijms18040720.


Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.

Moreno J, Moreno-García J, López-Muñoz B, Mauricio JC, García-Martínez T.

Food Chem. 2016 Dec 15;213:90-97. doi: 10.1016/j.foodchem.2016.06.062. Epub 2016 Jun 21.


Flor Yeast: New Perspectives Beyond Wine Aging.

Legras JL, Moreno-Garcia J, Zara S, Zara G, Garcia-Martinez T, Mauricio JC, Mannazzu I, Coi AL, Bou Zeidan M, Dequin S, Moreno J, Budroni M.

Front Microbiol. 2016 Apr 14;7:503. doi: 10.3389/fmicb.2016.00503. eCollection 2016. Review.


Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition.

Moreno-García J, Mauricio JC, Moreno J, García-Martínez T.

Data Brief. 2016 Mar 28;7:1021-3. doi: 10.1016/j.dib.2016.03.072. eCollection 2016 Jun.


Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J.

Food Chem. 2016 Apr 15;197(Pt A):373-81. doi: 10.1016/j.foodchem.2015.10.111. Epub 2015 Nov 11.


Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.

Moreno-García J, García-Martínez T, Millán MC, Mauricio JC, Moreno J.

Food Microbiol. 2015 Oct;51:1-9. doi: 10.1016/ Epub 2015 Apr 24.


Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.

Moreno-García J, García-Martínez T, Moreno J, Mauricio JC.

Food Microbiol. 2015 Apr;46:25-33. doi: 10.1016/ Epub 2014 Jul 18.


A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation.

Moreno-García J, García-Martínez T, Moreno J, Millán MC, Mauricio JC.

Int J Food Microbiol. 2014 Feb 17;172:21-9. doi: 10.1016/j.ijfoodmicro.2013.11.030. Epub 2013 Dec 4.


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