Publicaciones en colaboración con investigadores/as de Universidad de La Rioja (45)

2023

  1. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

  2. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282

2022

  1. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

    Fermentation, Vol. 8, Núm. 7

2021

  1. Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja

    Fermentation, Vol. 7, Núm. 3

2020

  1. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  2. Nitrogen sources added to must: Effect on the fermentations and on the tempranillo red wine quality

    Fermentation, Vol. 6, Núm. 3

2019

  1. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

    Food Bioscience, Vol. 27, pp. 54-59

  2. Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines

    Frontiers in Microbiology, Vol. 10, Núm. APR

2018

  1. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4517-4526

  2. Influence of foliar application of phenylalanine and urea at two doses to vineyards on grape volatile composition and amino acids content

    Vitis - Journal of Grapevine Research, Vol. 57, Núm. 4, pp. 137-141

  3. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation

    International Journal of Food Microbiology, Vol. 269, pp. 19-26

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods

    European Food Research and Technology, Vol. 243, Núm. 1, pp. 41-48

2014

  1. Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines

    Australian Journal of Grape and Wine Research, Vol. 20, Núm. 1, pp. 51-61

  2. Influence of Winery Age and Design on the Distribution of Airborne Molds in Three Rioja Wine Cellars

    American Journal of Enology and Viticulture, Vol. 65, Núm. 4, pp. 479-485

2013

  1. Comparison of culture media for the recovery of airborne yeast in wineries

    Letters in Applied Microbiology., Vol. 57, Núm. 3, pp. 241-248

  2. Efecto de la aplicación foliar de fertilizantes nitrogenados en el contenido de aminoácidos de mostos de la variedad Tempranillo

    Cuaderno de campo, Núm. 52, pp. 34-39

  3. Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study

    Food Control, Vol. 30, Núm. 2, pp. 536-539

  4. Screening of yeast mycoflora in winery air samples and their risk of wine contamination

    Food Control, Vol. 34, Núm. 2, pp. 261-267

2012

  1. Dynamics of Indigenous Lactic Acid Bacteria Populations in Wine Fermentations from La Rioja (Spain) During Three Vintages

    Microbial Ecology, Vol. 63, Núm. 1, pp. 12-19