검색결과 : 15건
| No. | Article |
|---|---|
| 1 |
New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry Ogawa M, Bisson LF, Garcia-Martinez T, Mauricio JC, Moreno-Garcia J Applied Microbiology and Biotechnology, 103(12), 4723, 2019 |
| 2 |
Stress responsive proteins of a flor yeast strain during the early stages of biofilm formation Moreno-Garcia J, Mauricio JC, Moreno J, Garcia-Martinez T Process Biochemistry, 51(5), 578, 2016 |
| 3 |
Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production Garcia-Martinez T, Puig-Pujol A, Peinado RA, Moreno J, Mauricio JC Journal of Chemical Technology and Biotechnology, 87(3), 351, 2012 |
| 4 |
Co-culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast Garcia-Martinez T, Peinado RA, Moreno J, Garcia-Garcia I, Mauricio JC Journal of Chemical Technology and Biotechnology, 86(6), 812, 2011 |
| 5 |
Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator Maestre O, Santos-Duenas IM, Peinado R, Jimenez-Ot C, Garcia-Garcia I, Mauricio JC Process Biochemistry, 43(8), 803, 2008 |
| 6 |
Yeast biocapsules: A new immobilization method and their applications Peinado RA, Moreno JJ, Villalba JM, Gonzalez-Reyes JA, Ortega JM, Mauricio JC Enzyme and Microbial Technology, 40(1), 79, 2006 |
| 7 |
Use of a novel immobilization yeast system for winemaking Peinado RA, Moreno JJ, Maestre O, Mauricio JC Biotechnology Letters, 27(18), 1421, 2005 |
| 8 |
Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures Peinado RA, Moreno J, Medina M, Mauricio JC Biotechnology Letters, 26(9), 757, 2004 |
| 9 |
Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures Peinado RA, Mauricio JC, Ortega JM, Medina M, Moreno J Biotechnology Letters, 25(22), 1887, 2003 |
| 10 |
Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races Valero E, Mauricio JC, Milan MC, Ortega JM Biotechnology Letters, 21(6), 555, 1999 |