Publicacions (13) Publicacions en què ha participat algun/a investigador/a

2022

  1. Biodegradation of Pine Processionary Caterpillar Silk Is Mediated by Elastase- and Subtilisin-like Proteases

    International Journal of Molecular Sciences, Vol. 23, Núm. 23

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

    Journal of Fungi, Vol. 8, Núm. 4

  3. Drought affects the performance of native oak seedlings more strongly than competition with invasive crested wattle seedlings

    Plant Biology, Vol. 24, Núm. 7, pp. 1297-1305

  4. Efectos del sobreencalado en el estado nutricional de las vides, con especial atención a su contenido en micronutrientes

    Enoviticultura, Núm. 75

  5. Effects of Leonardite Amendments on Vineyard Calcareous Soil Fertility, Vine Nutrition and Grape Quality

    Plants, Vol. 11, Núm. 3

  6. El futuro es hoy: el reto de una transición energética compatible con la conservación vegetal

    Conservación vegetal, Núm. 26, pp. 17-21

  7. First Report of Pleurostoma richardsiae Associated with Twig and Branch Dieback of Olive Trees in Spain

    Plant Disease, Vol. 106, Núm. 7, pp. 1981

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

    Foods, Vol. 11, Núm. 8

  9. La evaluación de recursos docentes en una experiencia de flipped classroom. Un enfoque basado en el análisis cualitativo comparativo difuso (fsQCA)

    Actas del congreso virtual: Avances en Tecnologías, Innovación y Desafíos de la Educación Superior. ATIDES 2022

  10. Laboratory Extractions of Soil Phosphorus Do Not Reflect the Fact That Liming Increases Rye Phosphorus Content and Yield in an Acidic Soil

    Plants, Vol. 11, Núm. 21

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

    Fermentation, Vol. 8, Núm. 9

  12. The Grapevine Microbiome to the Rescue: Implications for the Biocontrol of Trunk Diseases

    Plants, Vol. 11, Núm. 7

  13. 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