Benito S - Search Results

1

Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA. Benito S, et al. J Food Sci. 2009 Jan-Feb;74(1):M15-22. doi: 10.1111/j.1750-3841.2008.00977.x. J Food Sci. 2009. PMID: 19200101

2

A method for estimating Dekkera/Brettanomyces populations in wines.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA. Benito S, et al. J Appl Microbiol. 2009 May;106(5):1743-51. doi: 10.1111/j.1365-2672.2008.04137.x. Epub 2009 Feb 16. J Appl Microbiol. 2009. PMID: 19226397

3

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.

Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe JA. Benito S, et al. Int J Food Microbiol. 2009 Jun 30;132(2-3):145-52. doi: 10.1016/j.ijfoodmicro.2009.04.015. Epub 2009 Apr 24. Int J Food Microbiol. 2009. PMID: 19439384

4

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.

Morata A, Benito S, Loira I, Palomero F, González MC, Suárez-Lepe JA. Morata A, et al. Among authors: benito s. Int J Food Microbiol. 2012 Sep 17;159(1):47-53. doi: 10.1016/j.ijfoodmicro.2012.08.007. Epub 2012 Aug 18. Int J Food Microbiol. 2012. PMID: 22921967

5

Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.

Morata A, Vejarano R, Ridolfi G, Benito S, Palomero F, Uthurry C, Tesfaye W, González C, Suárez-Lepe JA. Morata A, et al. Among authors: benito s. Enzyme Microb Technol. 2013 Feb 5;52(2):99-104. doi: 10.1016/j.enzmictec.2012.11.001. Epub 2012 Nov 8. Enzyme Microb Technol. 2013. PMID: 23273278

6

Selection of appropriate Schizosaccharomyces strains for winemaking.

Benito S, Palomero F, Calderón F, Palmero D, Suárez-Lepe JA. Benito S, et al. Food Microbiol. 2014 Sep;42:218-24. doi: 10.1016/j.fm.2014.03.014. Epub 2014 Apr 4. Food Microbiol. 2014. PMID: 24929740

7

Wood impregnation of yeast lees for winemaking.

Palomero F, Bertani P, Fernández de Simón B, Cadahía E, Benito S, Morata A, Suárez-Lepe JA. Palomero F, et al. Among authors: benito s. Food Chem. 2015 Mar 15;171:212-23. doi: 10.1016/j.foodchem.2014.08.108. Epub 2014 Sep 6. Food Chem. 2015. PMID: 25308662

8

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.

Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S. Belda I, et al. Among authors: benito s. Appl Microbiol Biotechnol. 2015 Feb;99(4):1911-22. doi: 10.1007/s00253-014-6197-2. Epub 2014 Nov 19. Appl Microbiol Biotechnol. 2015. PMID: 25408314

9

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.

Benito Á, Calderón F, Palomero F, Benito S. Benito Á, et al. Among authors: benito s. Molecules. 2015 May 26;20(6):9510-23. doi: 10.3390/molecules20069510. Molecules. 2015. PMID: 26016543 Free PMC article.

10

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.

Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S. Benito Á, et al. Among authors: benito s. PLoS One. 2016 Mar 23;11(3):e0151102. doi: 10.1371/journal.pone.0151102. eCollection 2016. PLoS One. 2016. PMID: 27007548 Free PMC article.

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