| Yeast immobilization systems for alcoholic wine fermentations: actual trends and future perspectives J Moreno-García, T García-Martínez, JC Mauricio, J Moreno Frontiers in Microbiology 9, 241, 2018 | 97 | 2018 |
| Flor yeast: new perspectives beyond wine aging JL Legras, J Moreno-Garcia, S Zara, G Zara, T Garcia-Martinez, ... Frontiers in microbiology 7, 503, 2016 | 89 | 2016 |
| Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle R Martínez-García, T García-Martínez, A Puig-Pujol, JC Mauricio, ... Food Chemistry 237, 1030-1040, 2017 | 59 | 2017 |
| Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines NL de Lerma, RA Peinado, A Puig-Pujol, JC Mauricio, J Moreno, ... Food Chemistry 250, 22-29, 2018 | 55 | 2018 |
| Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety A Bellincontro, T García-Martínez, F Mencarelli, JJ Moreno Food research international 51 (2), 790-796, 2013 | 54 | 2013 |
| Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats R Martínez-García, J Moreno, A Bellincontro, L Centioni, A Puig-Pujol, ... Food chemistry 334, 127574, 2021 | 52 | 2021 |
| Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose T García-Martínez, A Bellincontro, RA Peinado, JC Mauricio, F Mencarelli, ... Food chemistry 127 (3), 1391-1396, 2011 | 49 | 2011 |
| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes NL De Lerma, T García-Martínez, J Moreno, JC Mauricio, RA Peinado Food chemistry 135 (4), 2445-2452, 2012 | 47 | 2012 |
| Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions J Moreno-García, T García-Martínez, MC Millán, JC Mauricio, J Moreno Food microbiology 51, 1-9, 2015 | 43 | 2015 |
| Application of a new organic yeast immobilization method for sparkling wine production A Puig-Pujol, E Bertran, T García-Martínez, F Capdevila, S Mínguez, ... American Journal of Enology and Viticulture 64 (3), 386-394, 2013 | 41 | 2013 |
| A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation J Moreno-García, T García-Martínez, J Moreno, MC Millán, JC Mauricio International journal of food microbiology 172, 21-29, 2014 | 38 | 2014 |
| Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum T García-Martínez, J Moreno, JC Mauricio, R Peinado LWT-Food Science and Technology 61 (2), 503-509, 2015 | 37 | 2015 |
| Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production T García‐Martínez, A Puig‐Pujol, RA Peinado, J Moreno, JC Mauricio Journal of Chemical Technology & Biotechnology 87 (3), 351-359, 2012 | 35 | 2012 |
| Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts J Martín-Gómez, T García-Martínez, MÁ Varo, J Mérida, MP Serratosa Lwt 146, 111661, 2021 | 33 | 2021 |
| Co‐culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast T García‐Martínez, RA Peinado, J Moreno, I García‐García, JC Mauricio Journal of Chemical Technology & Biotechnology 86 (6), 812-817, 2011 | 33 | 2011 |
| Proteins involved in flor yeast carbon metabolism under biofilm formation conditions J Moreno-García, T García-Martínez, J Moreno, JC Mauricio Food microbiology 46, 25-33, 2015 | 31 | 2015 |
| Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation O Maestre, T García-Martínez, RA Peinado, JC Mauricio Applied and environmental microbiology 74 (3), 702-707, 2008 | 30 | 2008 |
| Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain J Moreno-García, AL Coi, G Zara, T García-Martínez, JC Mauricio, ... FEMS yeast research 18 (2), foy005, 2018 | 27 | 2018 |
| Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach JJ Román-Camacho, IM Santos-Dueñas, I García-García, ... International Journal of Food Microbiology 333, 108797, 2020 | 25 | 2020 |
| Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine J Moreno, J Moreno-García, B López-Muñoz, JC Mauricio, ... Food Chemistry 213, 90-97, 2016 | 24 | 2016 |
