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Microbial contribution to wine aroma and its intended use for wine quality improvement
I Belda, J Ruiz, A Esteban-Fernández, E Navascués, D Marquina, ...
Molecules 22 (2), 189, 2017
Biology of killer yeasts
D Marquina, A Santos, J Peinado
International Microbiology 5, 65-71, 2002
The antimicrobial properties of different strains of Lactobacillus spp. isolated from kefir
A Santos, M San Mauro, A Sanchez, JM Torres, D Marquina
Systematic and applied Microbiology 26 (3), 434-437, 2003
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
I Belda, E Navascués, D Marquina, A Santos, F Calderon, S Benito
Applied Microbiology and Biotechnology 99, 1911-1922, 2015
PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis
A Santos, M San Mauro, E Bravo, D Marquina
Microbiology 155 (2), 624-634, 2009
Killer toxin of Pichia membranifaciens and its possible use as a biocontrol agent against grey mould disease of grapevine
A Santos, D Marquina
Microbiology 150 (8), 2527-2534, 2004
(1→6)-β-d-Glucan as Cell Wall Receptor for Pichia membranifaciens Killer Toxin
A Santos, D Marquina, JA Leal, JM Peinado
Applied and Environmental Microbiology 66 (5), 1809-1813, 2000
Yeasts as biological agents to control Botrytis cinerea
A Santos, A Sánchez, D Marquina
Microbiological research 159 (4), 331-338, 2004
Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine
J Ruiz, F Kiene, I Belda, D Fracassetti, D Marquina, E Navascués, ...
Applied Microbiology and Biotechnology 103, 7425-7450, 2019
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
I Belda, J Ruiz, B Beisert, E Navascués, D Marquina, F Calderón, ...
International Journal of Food Microbiology 257, 183-191, 2017
Unraveling the enzymatic basis of wine “flavorome”: A phylo-functional study of wine related yeast species
I Belda, J Ruiz, A Alastruey-Izquierdo, E Navascués, D Marquina, ...
Frontiers in microbiology 7, 12, 2016
Characterization of the yeast population in olive brines
D Marquina, C Peres, FV Caldas, JF Marques, JM Peinado, ...
Letters in Applied Microbiology 14 (6), 279-283, 1992
Prebiotics and their long-term influence on the microbial populations of the mouse bowel
A Santos, M San Mauro, DM Díaz
Food Microbiology 23 (5), 498-503, 2006
Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
I Belda, LB Conchillo, J Ruiz, E Navascués, D Marquina, A Santos
International Journal of Food Microbiology 223, 1-8, 2016
Effect of salt on the killer phenotype of yeasts from olive brines
P Llorente, D Marquina, A Santos, JM Peinado, I Spencer-Martins
Applied and environmental microbiology 63 (3), 1165-1167, 1997
The Biology of Pichia membranifaciens Killer Toxins
I Belda, J Ruiz, A Alonso, D Marquina, A Santos
Toxins 9 (4), 112, 2017
Dietary influence of kefir on microbial activities in the mouse bowel
D Marquina, A Santos, I Corpas, J Munoz, J Zazo, JM Peinado
Letters in applied microbiology 35 (2), 136-140, 2002
Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis
A Santos, E Navascués, E Bravo, D Marquina
International journal of food microbiology 145 (1), 147-154, 2011
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
J Ruiz, I Belda, B Beisert, E Navascués, D Marquina, F Calderón, ...
Applied microbiology and biotechnology 102, 8501-8509, 2018
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
J Vicente, F Calderón, A Santos, D Marquina, S Benito
International Journal of Molecular Sciences 22 (3), 1196, 2021
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