Hasil Pencarian - Teresa García-Martínez

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  1. 1
    Editorial: Acetic acid bacteria

    Editorial: Acetic acid bacteria oleh Isidoro Garcia-Garcia, Maria Gullo, Fusheng Chen, Teresa Garcia-Martinez

    Diterbitkan 2023-01-01
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  2. 2
    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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  3. 3
    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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  4. 4
    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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  5. 5
    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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  6. 6
    Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

    Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation oleh Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa

    Diterbitkan 2023-10-01
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  7. 7
    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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  8. 8
    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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  9. 9
    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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  10. 10
    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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  11. 11
    Heteroresistance to colistin in wild-type Klebsiella pneumoniae isolates from clinical origin

    Heteroresistance to colistin in wild-type Klebsiella pneumoniae isolates from clinical origin oleh Irene Sánchez-León, Elena Pérez-Nadales, Juan Antonio Marín-Sanz, Teresa García-Martínez, Luis Martínez-Martínez

    Diterbitkan 2023-12-01
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  12. 12
    Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

    Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review oleh Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan C. Mauricio

    Diterbitkan 2023-10-01
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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
    Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

    Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus oleh Juan J. Román-Camacho, Juan C. Mauricio, Inés M. Santos-Dueñas, Teresa García-Martínez, Isidoro García-García

    Diterbitkan 2022-04-01
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  15. 15
    Heteroresistance to Colistin in Clinical Isolates of <i>Klebsiella pneumoniae</i> Producing OXA-48

    Heteroresistance to Colistin in Clinical Isolates of <i>Klebsiella pneumoniae</i> Producing OXA-48 oleh Irene Sánchez-León, Teresa García-Martínez, Seydina M. Diene, Elena Pérez-Nadales, Luis Martínez-Martínez, Jean-Marc Rolain

    Diterbitkan 2023-06-01
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  16. 16
    Population Pharmacokinetic/Pharmacodynamic Modelling of Daptomycin for Schedule Optimization in Patients with Renal Impairment

    Population Pharmacokinetic/Pharmacodynamic Modelling of Daptomycin for Schedule Optimization in Patients with Renal Impairment oleh Teresa García-Martínez, María Dolores Bellés-Medall, Maria García-Cremades, Raúl Ferrando-Piqueres, Victor Mangas-Sanjuán, Matilde Merino-Sanjuan

    Diterbitkan 2022-10-01
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  17. 17
    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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  18. 18
    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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  19. 19
    The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

    The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine oleh Francisco José Martín-García, Sandra Palacios-Fernández, Nieves López de Lerma, Teresa García-Martínez, Juan C. Mauricio, Rafael A. Peinado

    Diterbitkan 2023-06-01
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  20. 20
    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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