검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
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 |
| 3 |
Effect of a short contact time with lees on volatile composition of airen and macabeo wines Bueno JE, Peinado RA, Medina M, Moreno J Biotechnology Letters, 28(13), 1007, 2006 |
| 4 |
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 |
| 5 |
Use of a novel immobilization yeast system for winemaking Peinado RA, Moreno JJ, Maestre O, Mauricio JC Biotechnology Letters, 27(18), 1421, 2005 |
| 6 |
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 |
| 7 |
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 |