Publications by authors named "Maria Gabriela Merin"

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Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.
Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini

Food Technol Biotechnol· December 2022

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Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation.
Lucía M Mendoza, María Gabriela Merín, Carmela Belloch

Front Microbiol· July 2022

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Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality.
María Gabriela Merín, Vilma Inés Morata de Ambrosini

Int J Food Microbiol· November 2018

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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape.
María Gabriela Merín, María Carolina Martín, Kalliopi Rantsiou, Luca Cocolin, Vilma Inés Morata de Ambrosini

Braz J Microbiol· August 2016

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Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases.
María Gabriela Merín, Lucía M Mendoza, Vilma Inés Morata de Ambrosini

J Basic Microbiol· August 2014

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Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity.
María Gabriela Merín, Lucía M Mendoza, Marta E Farías, Vilma Inés Morata de Ambrosini

Int J Food Microbiol· May 2011

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