Hasil Pencarian - Juan Carlos Mauricio

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  1. 1
    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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  2. 2
    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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  3. 3
    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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  4. 4
    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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  5. 5
    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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  6. 6
    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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  7. 7
    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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  8. 8
    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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  9. 9
    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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  10. 10
    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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  11. 11
    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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  12. 12
    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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  13. 13
    Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507

    Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507 oleh Raffaella Ranieri, Francesco Candeliere, Jaime Moreno-García, Juan Carlos Mauricio, Maddalena Rossi, Maddalena Rossi, Stefano Raimondi, Stefano Raimondi, Alberto Amaretti, Alberto Amaretti

    Diterbitkan 2024-01-01
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  14. 14
    Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation

    Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation oleh María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García

    Diterbitkan 2020-08-01
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  15. 15
    Flor yeast: new perspectives beyond wine ageing

    Flor yeast: new perspectives beyond wine ageing oleh Jean-luc eLegras, Jaime eMoreno García, Severino eZara, Giacomo eZara, Teresa eGarcia Martinez, Ilaria Maria Mannazzu, Juan Carlos Mauricio, Anna Lisa Coi, Marc eBou Zeidan, Sylvie eDequin, Juan eMoreno, Marilena eBudroni

    Diterbitkan 2016-04-01
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