| Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality I Loira, R Vejarano, MA Bañuelos, A Morata, W Tesfaye, C Uthurry, A Villa, ... LWT-Food Science and Technology 59 (2), 915-922, 2014 | 137 | 2014 |
| Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Food Microbiology 69, 51-63, 2018 | 136 | 2018 |
| Lachancea thermotolerans Applications in Wine Technology A Morata, I Loira, W Tesfaye, MA Bañuelos, C González, JA Suárez Lepe Fermentation 4 (3), 53, 2018 | 129 | 2018 |
| Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality I Loira, A Morata, P Comuzzo, MJ Callejo, C González, F Calderón, ... Food Research International 76, 325-333, 2015 | 124 | 2015 |
| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must A Morata, S Benito, I Loira, F Palomero, MC González, JA Suárez-Lepe International journal of food microbiology 159 (1), 47-53, 2012 | 121 | 2012 |
| Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review A Morata, C Escott, MA Bañuelos, I Loira, JM Del Fresno, C González, ... Biomolecules 10 (1), 34, 2019 | 116 | 2019 |
| Applications of Metschnikowia pulcherrima in Wine Biotechnology A Morata, I Loira, C Escott, JM del Fresno, MA Bañuelos, JA Suárez-Lepe Fermentation 5 (3), 63, 2019 | 106 | 2019 |
| Grape processing by high hydrostatic pressure: Effect on microbial populations, phenol extraction and wine quality A Morata, I Loira, R Vejarano, MA Bañuelos, PD Sanz, L Otero, ... Food and Bioprocess Technology 8, 277-286, 2015 | 92 | 2015 |
| Effect of Saccharomyces strains on the quality of red wines aged on lees I Loira, R Vejarano, A Morata, JM Ricardo-da-Silva, O Laureano, ... Food Chemistry 139 (1-4), 1044-1051, 2013 | 92 | 2013 |
| Yeast influence on the formation of stable pigments in red winemaking A Morata, I Loira, JM Heras, MJ Callejo, W Tesfaye, C González, ... Food chemistry 197, 686-691, 2016 | 88 | 2016 |
| Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety AE Mylona, JM Del Fresno, F Palomero, I Loira, MA Bañuelos, A Morata, ... International journal of food microbiology 232, 63-72, 2016 | 83 | 2016 |
| Emerging preservation technologies in grapes for winemaking A Morata, I Loira, R Vejarano, C González, MJ Callejo, JA Suárez-Lepe Trends in Food Science & Technology 67, 36-43, 2017 | 82 | 2017 |
| Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality JM Del Fresno, A Morata, I Loira, MA Bañuelos, C Escott, S Benito, ... European Food Research and Technology 243, 2175-2185, 2017 | 63 | 2017 |
| Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition I Loira, A Morata, F Palomero, C González, JA Suárez-Lepe Fermentation 4 (3), 70, 2018 | 62 | 2018 |
| Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts C Escott, JM Del Fresno, I Loira, A Morata, W Tesfaye, ... Food chemistry 239, 975-983, 2018 | 57 | 2018 |
| Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation MA Bañuelos, I Loira, C Escott, JM Del Fresno, A Morata, PD Sanz, ... Food and Bioprocess Technology 9, 1769-1778, 2016 | 56 | 2016 |
| Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making A Morata, C Escott, I Loira, JM Del Fresno, C González, JA Suárez-Lepe Molecules 24 (24), 4490, 2019 | 54 | 2019 |
| Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers MJ Callejo, JJ García Navas, R Alba, C Escott, I Loira, MC González, ... European Food Research and Technology 245, 1229-1238, 2019 | 54 | 2019 |
| Application of ultrasound to improve lees ageing processes in red wines JM Del Fresno, I Loira, A Morata, C González, JA Suárez-Lepe, R Cuerda Food chemistry 261, 157-163, 2018 | 53 | 2018 |
| Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters P Kulkarni, I Loira, A Morata, W Tesfaye, MC González, JA Suárez-Lepe LWT-Food Science and Technology 64 (2), 1255-1262, 2015 | 53 | 2015 |
CARLOS ESCOTTAssistant Professor - Universidad Complutense de Madrid - ETSIAABZweryfikowany adres z ucm.es
