| Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization AM Canete-Rodriguez, IM Santos-Duenas, JE Jimenez-Hornero, ... Process biochemistry 51 (12), 1891-1903, 2016 | 186 | 2016 |
| Rapid method for total, viable and non-viable acetic acid bacteria determination during acetification process S Baena-Ruano, C Jiménez-Ot, IM Santos-Dueñas, D Cantero-Moreno, ... Process Biochemistry 41 (5), 1160-1164, 2006 | 75 | 2006 |
| Vinegar engineering I García-García, IM Santos-Dueñas, C Jiménez-Ot, JE Jiménez-Hornero, ... Vinegars of the World, 97-120, 2009 | 53 | 2009 |
| Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model JE Jiménez-Hornero, IM Santos-Dueñas, I García-García Biochemical engineering journal 45 (1), 1-6, 2009 | 48 | 2009 |
| Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator O Maestre, IM Santos-Dueñas, R Peinado, C Jiménez-Ot, I García-García, ... Process Biochemistry 43 (8), 803-807, 2008 | 45 | 2008 |
| Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle I García-García, D Cantero-Moreno, C Jiménez-Ot, S Baena-Ruano, ... Journal of food engineering 80 (2), 460-464, 2007 | 42 | 2007 |
| Optimization of biotechnological processes. The acetic acid fermentation. Part II: Practical identifiability analysis and parameter estimation JE Jiménez-Hornero, IM Santos-Dueñas, I García-García Biochemical engineering journal 45 (1), 7-21, 2009 | 41 | 2009 |
| Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization JE Jiménez-Hornero, IM Santos-Dueñas, I García-García Biochemical engineering journal 45 (1), 22-29, 2009 | 32 | 2009 |
| Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process S Baena‐Ruano, C Jiménez‐Ot, IM Santos‐Dueñas, ... Journal of Chemical Technology & Biotechnology 85 (7), 908-912, 2010 | 27 | 2010 |
| 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 | 23 | 2020 |
| Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine S Baena‐Ruano, IM Santos‐Dueñas, JC Mauricio, I García‐García Journal of the Science of Food and Agriculture 90 (15), 2675-2681, 2010 | 23 | 2010 |
| Structural identifiability of a model for the acetic acid fermentation process JE Jiménez-Hornero, IM Santos-Dueñas, I Garcı Mathematical biosciences 216 (2), 154-162, 2008 | 23 | 2008 |
| Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid AM Cañete-Rodríguez, IM Santos-Dueñas, MJ Torija-Martínez, A Mas, ... Food and bioproducts processing 96, 35-42, 2015 | 21 | 2015 |
| Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar C Álvarez-Cáliz, IM Santos-Dueñas, T García-Martínez, ... Food and Bioproducts Processing 92 (3), 291-297, 2014 | 21 | 2014 |
| Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate CM Álvarez Cáliz, IM Santos-Dueñas, AM Cañete Rodríguez, ... PAGEPress, 2012 | 21 | 2012 |
| Biotechnologically relevant features of gluconic acid production by acetic acid bacteria I García-García, AM Cañete-Rodríguez, IM Santos-Dueñas, ... Acetic Acid Bacteria 6 (1), 2017 | 19 | 2017 |
| Modeling and optimization of acetic acid fermentation: A polynomial-based approach IM Santos-Dueñas, JE Jimenez-Hornero, AM Cañete-Rodriguez, ... Biochemical engineering journal 99, 35-43, 2015 | 17 | 2015 |
| Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach JJ Román-Camacho, JC Mauricio, IM Santos-Dueñas, T García-Martínez, ... Food Microbiology 98, 103799, 2021 | 12 | 2021 |
| Modelling acetification with Artificial Neural Networks and comparison with alternative procedures JE Jiménez-Hornero, IM Santos-Dueñas, I García-García Processes 8 (7), 749, 2020 | 10 | 2020 |
| Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid AM Cañete-Rodríguez, IM Santos-Dueñas, JE Jiménez-Hornero, ... Food and bioproducts processing 99, 188-196, 2016 | 10 | 2016 |
Isidoro Garcia-GarciaUniversity of Córdoba, SpainVerified email at uco.es
