Hasil Pencarian - Jaime Moreno-García

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  1. 1
    FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique

    FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique oleh Jaime Moreno-García, Jaime Moreno-García, Jaime Moreno-García, Francisco José Martín-García, Minami Ogawa, Teresa García-Martínez, Juan Moreno, Juan C. Mauricio, Linda F. Bisson

    Diterbitkan 2018-10-01
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  2. 2
    Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives

    Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives oleh Minami Ogawa, Jaime Moreno-García, Tyler J. Barzee

    Diterbitkan 2024-10-01
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  3. 3
    Editorial: Biofilm and Food: Well- and Lesser-Known Interactions

    Editorial: Biofilm and Food: Well- and Lesser-Known Interactions oleh Marilena Budroni, María-Jesús Torija, Jaime Moreno-García, Giacomo Zara

    Diterbitkan 2022-05-01
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  4. 4
    Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition

    Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition oleh Jaime Moreno-García, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2016-06-01
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  5. 5
    Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

    Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives oleh Jaime Moreno-García, Teresa García-Martínez, Juan C. Mauricio, Juan Moreno

    Diterbitkan 2018-02-01
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  6. 6
    Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat

    Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat oleh Minami Ogawa, Jaime Moreno García, Nitin Nitin, Keith Baar, David E. Block

    Diterbitkan 2022-10-01
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  7. 7
    Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

    Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time... oleh Juan Carbonero-Pacheco, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio

    Diterbitkan 2022-02-01
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  8. 8
    Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

    Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Re... oleh Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

    Diterbitkan 2022-11-01
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  9. 9
    Assessing the Impact of Commercial <i>Lachancea thermotolerans</i> Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties

    Assessing the Impact of Commercial <i>Lachancea thermotolerans</i> Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties oleh Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García

    Diterbitkan 2024-06-01
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  10. 10
    Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Producing <i>Saccharomyces</i> Yeast

    Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Produc... oleh Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García

    Diterbitkan 2023-12-01
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  11. 11
    A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO<sub>2</sub> Overpressure during Sparkling Wine-Making Process

    A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO<sub>2</sub> Overpressure during Sparkling Wine-Making Process oleh Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2020-08-01
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  12. 12
    First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

    First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production oleh Juan Antonio Porras-Agüera, Jaime Moreno-García, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2019-11-01
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  13. 13
    Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

    Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source oleh Minami Ogawa, Jaime Moreno-García, Lucy C. M. Joseph, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2021-03-01
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  14. 14
    Differential Response of the Proteins Involved in Amino Acid Metabolism in Two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in a Sealed Bottle

    Differential Response of the Proteins Involved in Amino Acid Metabolism in Two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in a Sealed Bottle oleh María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2021-12-01
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  15. 15
    Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

    Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production oleh María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2023-06-01
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  16. 16
    Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration

    Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration oleh Juan Antonio Porras-Agüera, Jaime Moreno-García, María del Carmen González-Jiménez, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez

    Diterbitkan 2020-04-01
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  17. 17
    Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

    Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains oleh Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA

    Diterbitkan 2015-03-01
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  18. 18
    Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

    Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains oleh Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA

    Diterbitkan 2015-03-01
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  19. 19
    Biological Processes Highlighted in <i>Saccharomyces cerevisiae</i> during the Sparkling Wines Elaboration

    Biological Processes Highlighted in <i>Saccharomyces cerevisiae</i> during the Sparkling Wines Elaboration oleh María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, Juan Carlos Mauricio

    Diterbitkan 2020-08-01
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  20. 20
    Differential Analysis of Proteins Involved in Ester Metabolism in two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in Sparkling Wine Elaboration

    Differential Analysis of Proteins Involved in Ester Metabolism in two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in Sparkling Wine Elaboration oleh Maria del Carmen González-Jiménez, Jaime Moreno-García, Teresa García-Martínez, Juan José Moreno, Anna Puig-Pujol, Fina Capdevilla, Juan Carlos Mauricio

    Diterbitkan 2020-03-01
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