Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (15)

2024

  1. Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 9, pp. 4897-4905

2022

  1. Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations

    Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture (wiley), pp. 113-129

  2. Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 200-211

2021

  1. Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch

    Food Hydrocolloids, Vol. 112

  2. Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements

    Journal of agricultural and food chemistry, Vol. 69, Núm. 21, pp. 6022-6031

2019

  1. Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

    International Journal of Food Microbiology, Vol. 310

  2. Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach

    Foods, Vol. 8, Núm. 5

2015

  1. Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

    Microbial Cell Factories, Vol. 14, Núm. 1

  2. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

    International Journal of Food Microbiology, Vol. 205, pp. 41-46

2014

  1. Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

    PLoS ONE, Vol. 9, Núm. 5

  2. Wine, beer and cider: Unravelling the aroma profile

    Molecular Mechanisms in Yeast Carbon Metabolism (Springer-Verlag Berlin Heidelberg), pp. 261-297

2013

  1. Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures

    Journal of Applied Microbiology, Vol. 114, Núm. 5, pp. 1405-1414

2011

  1. Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

    International Journal of Food Microbiology, Vol. 147, Núm. 1, pp. 33-44

  2. Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

    International Journal of Food Microbiology, Vol. 145, Núm. 1, pp. 92-97

2009

  1. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

    International Journal of Food Microbiology, Vol. 134, Núm. 3, pp. 237-243