Publications by authors named "Eva Navascues"

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Enhancing wine fermentation through concurrent utilization of and lactic acid bacteria ( and ) or .
Javier Vicente, Li Wang, Silvia Brezina, Stefanie Fritsch, Eva Navascués

Food Chem X· December 2024

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A comparative study of fermentative performance under standardized wine production conditions.
Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos

Food Chem X· March 2024

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Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring.
Javier Vicente, Eva Navascués, Santiago Benito, Domingo Marquina, Antonio Santos

Int J Food Microbiol· June 2023

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Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge.
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón

FEMS Yeast Res· January 2023

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Biological management of acidity in wine industry: A review.
Javier Vicente, Yasemin Baran, Eva Navascués, Antonio Santos, Fernando Calderón

Int J Food Microbiol· August 2022

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An Integrative View of the Role of in Wine Technology.
Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina

Foods· November 2021

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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
Javier Ruiz, Florian Kiene, Ignacio Belda, Daniela Fracassetti, Domingo Marquina

Appl Microbiol Biotechnol· September 2019

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Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines.
Javier Ruiz, Ignacio Belda, Beata Beisert, Eva Navascués, Domingo Marquina

Appl Microbiol Biotechnol· October 2018

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Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.
Ignacio Belda, Javier Ruiz, Beata Beisert, Eva Navascués, Domingo Marquina

Int J Food Microbiol· September 2017

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Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter.
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors

Int J Food Microbiol· March 2017

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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
Ignacio Belda, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina

Molecules· January 2017

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Outlining the influence of non-conventional yeasts in wine ageing over lees.
Ignacio Belda, Eva Navascués, Domingo Marquina, Antonio Santos, Fernando Calderón

Yeast· July 2016

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Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.
Ignacio Belda, Javier Ruiz, Eva Navascués, Domingo Marquina, Antonio Santos

Int J Food Microbiol· May 2016

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Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.
Ignacio Belda, Lorena B Conchillo, Javier Ruiz, Eva Navascués, Domingo Marquina

Int J Food Microbiol· April 2016

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Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.
Ignacio Belda, Javier Ruiz, Ana Alastruey-Izquierdo, Eva Navascués, Domingo Marquina

Front Microbiol· February 2016

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Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.
Ignacio Belda, Eva Navascués, Domingo Marquina, Antonio Santos, Fernando Calderon

Appl Microbiol Biotechnol· February 2015

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Biotech patents and science policy: the Spanish experience.
Ignacio Belda, Gerardo Penas, Alejandro Alonso, Domingo Marquina, Eva Navascués

Nat Biotechnol· January 2014

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Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.
Antonio Santos, Eva Navascués, Enrique Bravo, Domingo Marquina

Int J Food Microbiol· January 2011

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