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Items: 10

1.

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.

2.

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome.

Martínez-García R, Roldán-Romero Y, Moreno J, Puig-Pujol A, Mauricio JC, García-Martínez T.

Food Chem. 2020 Mar 5;308:125555. doi: 10.1016/j.foodchem.2019.125555. Epub 2019 Oct 10.

PMID:
31655483
3.

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle.

Martínez-García R, García-Martínez T, Puig-Pujol A, Mauricio JC, Moreno J.

Food Chem. 2017 Dec 15;237:1030-1040. doi: 10.1016/j.foodchem.2017.06.066. Epub 2017 Jun 9.

PMID:
28763947
4.

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.

5.

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.

PMID:
27451159
6.

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.

7.

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/j.fm.2015.04.005. Epub 2015 Apr 24.

PMID:
26187821
8.

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/j.fm.2014.07.001. Epub 2014 Jul 18.

PMID:
25475262
9.

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.

PMID:
24361829
10.

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose.

García-Martínez T, Bellincontro A, de Lerma Mde L, Peinado RA, Mauricio JC, Mencarelli F, Moreno JJ.

Food Chem. 2011 Aug 1;127(3):1391-6. doi: 10.1016/j.foodchem.2011.01.130. Epub 2011 Feb 3.

PMID:
25214143

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