Publicaciones en las que colabora con Tomás Huerta (12)

2001

  1. Yeast starter cultures affecting wine fermentation and volatiles

    Food Research International, Vol. 34, Núm. 4, pp. 307-314

1998

  1. Influence of the inoculation time of high sugar content must on the formation of wine aroma

    World Journal of Microbiology and Biotechnology, Vol. 14, Núm. 3, pp. 357-363

1997

  1. Fractionation of glycoside precursors of aroma in grapes and wine

    Journal of Chromatography A

  2. Mycotoxin production by Fusarium species isolated from bananas

    Applied and Environmental Microbiology, Vol. 63, Núm. 2, pp. 364-369

1996

  1. Aroma compounds in wine as influenced by apiculate yeasts

    Journal of Food Science, Vol. 61, Núm. 6, pp. 1247-1250

1994

  1. Influence of the storage conditions on some physicochemical and mycological parameters of honey

    Journal of the Science of Food and Agriculture, Vol. 64, Núm. 1, pp. 67-74

1993

  1. Phylogenetic relationships among wine yeast strains based on electrophoretic whole-cell protein patterns

    International Journal of Food Microbiology, Vol. 18, Núm. 2, pp. 115-125

1991

  1. Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

    International Journal of Food Microbiology, Vol. 14, Núm. 2, pp. 153-160

  2. Effect of the incubation conditions on the production of patulin by Penicillium griseofulvum isolated from wheat

    Mycopathologia, Vol. 115, Núm. 3, pp. 163-168

  3. Mycotoxins and mycotoxigenic moulds in nuts and sunflower seeds for human consumption

    Mycopathologia, Vol. 115, Núm. 2, pp. 121-127

1990

  1. Análisis de la fracción volátil de vinos de la variedad de uva "Monastrell" (D.O. Alicante): Puesta a punto del método

    La Semana vitivinícola, Núm. 2313, pp. 5713-5721

  2. Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape‐Harvests in the Region of Alicante (Spain)

    Journal of Food Science, Vol. 55, Núm. 6, pp. 1603-1606