Navascués E - Search Results

1

Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring.

Vicente J, Navascués E, Benito S, Marquina D, Santos A. Vicente J, et al. Among authors: navascues e. Int J Food Microbiol. 2023 Jun 2;394:110186. doi: 10.1016/j.ijfoodmicro.2023.110186. Epub 2023 Mar 21. Int J Food Microbiol. 2023. PMID: 36963240 Free article.

2

Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.

Santos A, Navascués E, Bravo E, Marquina D. Santos A, et al. Among authors: navascues e. Int J Food Microbiol. 2011 Jan 31;145(1):147-54. doi: 10.1016/j.ijfoodmicro.2010.12.005. Epub 2010 Dec 13. Int J Food Microbiol. 2011. PMID: 21195497

3

Biotech patents and science policy: the Spanish experience.

Belda I, Penas G, Alonso A, Marquina D, Navascués E, Santos A. Belda I, et al. Among authors: navascues e. Nat Biotechnol. 2014 Jan;32(1):59-61. doi: 10.1038/nbt.2781. Nat Biotechnol. 2014. PMID: 24406929 No abstract available.

4

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: navascues e. 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

5

Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.

Belda I, Ruiz J, Alastruey-Izquierdo A, Navascués E, Marquina D, Santos A. Belda I, et al. Among authors: navascues e. Front Microbiol. 2016 Jan 20;7:12. doi: 10.3389/fmicb.2016.00012. eCollection 2016. Front Microbiol. 2016. PMID: 26834730 Free PMC article.

6

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.

Belda I, Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A. Belda I, et al. Among authors: navascues e. Int J Food Microbiol. 2016 Apr 16;223:1-8. doi: 10.1016/j.ijfoodmicro.2016.02.003. Epub 2016 Feb 4. Int J Food Microbiol. 2016. PMID: 26874860

7

Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.

Belda I, Ruiz J, Navascués E, Marquina D, Santos A. Belda I, et al. Among authors: navascues e. Int J Food Microbiol. 2016 May 16;225:1-8. doi: 10.1016/j.ijfoodmicro.2016.03.001. Epub 2016 Mar 3. Int J Food Microbiol. 2016. PMID: 26971012

8

Outlining the influence of non-conventional yeasts in wine ageing over lees.

Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S. Belda I, et al. Among authors: navascues e. Yeast. 2016 Jul;33(7):329-38. doi: 10.1002/yea.3165. Epub 2016 May 16. Yeast. 2016. PMID: 27017923

9

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter.

Berbegal C, Benavent-Gil Y, Navascués E, Calvo A, Albors C, Pardo I, Ferrer S. Berbegal C, et al. Among authors: navascues e. Int J Food Microbiol. 2017 Mar 6;244:11-18. doi: 10.1016/j.ijfoodmicro.2016.12.013. Epub 2016 Dec 26. Int J Food Microbiol. 2017. PMID: 28061327

10

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV. Belda I, et al. Among authors: navascues e. Molecules. 2017 Jan 24;22(2):189. doi: 10.3390/molecules22020189. Molecules. 2017. PMID: 28125039 Free PMC article. Review.

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