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Vanesa Postigo
Vanesa Postigo
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Año
Wine Saccharomyces Yeasts for Beer Fermentation
V Postigo, M García, JM Cabellos, T Arroyo
Fermentation 7 (4), 290, 2021
212021
New Approaches for the Fermentation of Beer: Non‐Saccharomyces Yeasts from Wine
JMCTA Vanesa Postigo, Ana Sánchez
Fermentation 8 (280), 23, 2022
17*2022
Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
V Postigo, P Sanz, M García, T Arroyo
Foods 11 (14), 2029, 2022
112022
First Report of Colletotrichum graminicola Causing Maize Anthracnose Stalk Rot in the Alentejo Region, Portugal
JM Sanz-Martín, V Postigo, A Mateos, B Albrecht, GP Munkvold, MR Thon, ...
Plant Disease 100 (3), 648-648, 2016
82016
Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production
V Postigo, S Esteban, T Arroyo
Beverages 9 (1), 20, 2023
52023
Non-conventional yeast: Behavior under pure culture, sequential and aeration conditions in beer fermentation
V Postigo, T O’Sullivan, T Elink Schuurman, T Arroyo
Foods 11 (22), 3717, 2022
42022
Study of a first approach to the controlled fermentation for lambic beer production
V Postigo, M García, T Arroyo
Microorganisms 11 (7), 1681, 2023
32023
Wine Saccharomyces Yeasts for Beer Fermentation. Fermentation 2021, 7, 290
V Postigo, M García, JM Cabellos, T Arroyo
s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021
12021
Autochthonous Ingredients for Craft Beer Production
V Postigo, L Mauro, T Diaz, R Saiz, T Arroyo, M García
Fermentation 10 (5), 225, 2024
2024
Non-Conventional Saccharomyces Yeasts for Beer Production
V Postigo, M García, T Arroyo
New Advances in Saccharomyces, 2023
2023
Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation. Foods 2022, 11, 3717
V Postigo, T O’Sullivan, T Elink Schuurman, T Arroyo
s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022
2022
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