Publicaciones en colaboración con investigadores/as de Universidad de Cádiz (13)

2024

  1. Update on the Role of Saccharomyces cerevisiae in Sherry Wines

    New Advances in Saccharomyces (IntechOpen), pp. 183-199

2023

  1. Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

    Food Control, Vol. 153

  2. Taxonomic singularities of the veil of Flor yeasts in Fino Wines from the D.O. Jerez-Xérèz-Sherry

    BIO Web of Conferences

2022

  1. Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. Sylvestris (Gmelin) Hegi

    Journal of Fungi, Vol. 8, Núm. 4

  2. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

    Foods, Vol. 11, Núm. 8

  3. Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

    Fermentation, Vol. 8, Núm. 9

  4. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927

2021

  1. Culturable yeasts as biofertilizers and biopesticides for a sustainable agriculture: A comprehensive review

    Plants, Vol. 10, Núm. 5

2020

  1. Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

    Frontiers in Microbiology, Vol. 10

  2. Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

    Food Microbiology, Vol. 92

2019

  1. The veil of flor's structure, composition and interactions in biological ageing wines

    42ND WORLD CONGRESS OF VINE AND WINE

2018

  1. The microbial diversity of Sherry wines

    Fermentation, Vol. 4, Núm. 1

2017

  1. A microtiter plate assay as a reliable method to assure the identification and classification of the veil-forming yeasts during Sherry wines ageing

    Fermentation, Vol. 3, Núm. 4