Salvador Genovés-rekin lankidetzan egindako argitalpenak (6)

2020

  1. Evaluation of Carotenoids Protection Against Oxidative Stress in the Animal Model Caenorhabditis elegans

    Methods in molecular biology (Clifton, N.J.), Vol. 2083, pp. 387-401

2008

  1. Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

    Food Microbiology, Vol. 25, Núm. 6, pp. 778-785

2005

  1. Assessment of the aromatic potential of palomino fino grape must using glycosidases

    American Journal of Enology and Viticulture, Vol. 56, Núm. 2, pp. 188-191

  2. Milestones in wine biotechnology

    Minerva Biotecnologica, Vol. 17, Núm. 1, pp. 33-45

  3. Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine

    International Journal of Food Microbiology, Vol. 103, Núm. 1, pp. 57-68

2003

  1. Candida molischiana β-glucosidase production by Saccharomyces cerevisiae and its application in winemaking

    Journal of Food Science, Vol. 68, Núm. 6, pp. 2096-2100