Publications by authors named "Fernando Calderon"

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Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans.
Javier Vicente, Daniel Vidal, Wendu Tesfaye, Fernando Calderón, Fernando García

AMB Express· June 2025

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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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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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TERMS: textual emotion recognition in multidimensional space.
Yusra Ghafoor, Shi Jinping, Fernando H Calderon, Yen-Hao Huang, Kuan-Ta Chen

Appl Intell (Dordr)· May 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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Linguistic Patterns for Code Word Resilient Hate Speech Identification.
Fernando H Calderón, Namrita Balani, Jherez Taylor, Melvyn Peignon, Yen-Hao Huang

Sensors (Basel)· November 2021

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The Combined Use of and (former ) in Wine Technology.
Ángel Urbina, Fernando Calderón, Santiago Benito

Foods· June 2021

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High Potential of and Other Species in Wine Technology.
Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

Int J Mol Sci· January 2021

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The Genus in Enology.
Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina

Microorganisms· July 2020

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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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Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition.
Ángel Benito, Fernando Calderón, Santiago Benito

AMB Express· February 2019

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Schizosaccharomyces pombe Biotechnological Applications in Winemaking.
Ángel Benito, Fernando Calderón, Santiago Benito

Methods Mol Biol· October 2018

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Schizosaccharomyces pombe Isolation Protocol.
Ángel Benito, Fernando Calderón, Santiago Benito

Methods Mol Biol· October 2018

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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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Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Fernando Calderon

Food Microbiol· February 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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The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.
Ángel Benito, Fernando Calderón, Santiago Benito

Molecules· May 2017

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Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
Ángel Benito, Fernando Calderón, Santiago Benito

Molecules· December 2016

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The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Fernando Calderon

Molecules· October 2016

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Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.
Ángel Benito, Daniel Jeffares, Felipe Palomero, Fernando Calderón, Feng-Yan Bai

PLoS One· July 2016

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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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Quality and Composition of Airén Wines Fermented by Sequential Inoculation of and .
Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito

Food Technol Biotechnol· June 2016

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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.
Iris Loira, Antonio Morata, Piergiorgio Comuzzo, María Jesús Callejo, Carmen González

Food Res Int· October 2015

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