Publicaciones en las que colabora con LUIS ARSENIO GARCIA DIAZ (52)

2019

  1. Cleaning in place

    Comprehensive Biotechnology (Elsevier), pp. 960-973

  2. Flow cytometry: A high-throughput technique for microbial bioprocess characterization

    Comprehensive Biotechnology (Elsevier), pp. 904-918

2014

  1. Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

    Journal of Industrial Microbiology and Biotechnology, Vol. 41, Núm. 5, pp. 853-867

2012

  1. Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation

    Journal of the Institute of Brewing, Vol. 118, Núm. 1, pp. 89-96

  2. Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

    Food Microbiology, Vol. 32, Núm. 1, pp. 32-37

2011

  1. Cleaning in Place

    Comprehensive Biotechnology, Second Edition (Elsevier Inc.), pp. 983-997

  2. Cleaning in Place

    COMPREHENSIVE BIOTECHNOLOGY, VOL 2: ENGINEERING FUNDAMENTALS OF BIOTECHNOLOGY, 2ND EDITION (ELSEVIER SCIENCE BV), pp. 983-997

  3. Flow Cytometry: A High-Throughput Technique for Microbial Bioprocess Characterization

    Comprehensive Biotechnology, Second Edition (Elsevier Inc.), pp. 967-981

2010

  1. Application of flow cytometry to industrial microbial bioprocesses

    Biochemical Engineering Journal, Vol. 48, Núm. 3, pp. 385-407

  2. Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

    Food Research International, Vol. 43, Núm. 8, pp. 2101-2107

2009

  1. Nutrient balance and metabolic analysis in a kluyveromyces marxianus fermentation with lactose-added whey

    Brazilian Journal of Chemical Engineering, Vol. 26, Núm. 3, pp. 445-456

  2. Taking advantage of the flow cytometry technique for improving malolactic starters production

    European Food Research and Technology, Vol. 228, Núm. 4, pp. 543-552

  3. Whey vinegar

    Vinegars of the World (Springer Milan), pp. 273-288

2008

  1. Fermentation conditions increasing protease production by Serratia marcescens in fresh whey

    Revista Tecnica de la Facultad de Ingenieria Universidad del Zulia, Vol. 31, Núm. 1, pp. 79-89

2007

  1. Application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms

    Applied and Environmental Microbiology, Vol. 73, Núm. 12, pp. 3993-4000

  2. Mixed cultures of Serratia marcescens and Kluyveromyces fragilis for simultaneous protease production and COD removal of whey

    Journal of Applied Microbiology, Vol. 103, Núm. 4, pp. 864-870

2006

  1. Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes

    Applied and Environmental Microbiology, Vol. 72, Núm. 10, pp. 6725-6733

  2. Volatile compounds in cider: Inoculation time and fermentation temperature effects

    Journal of the Institute of Brewing, Vol. 112, Núm. 3, pp. 210-214

2005

  1. Influence of a malolactic starter on the quality of the cider produced on an industrial scale

    European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 168-174

2004

  1. Fermentation of individual proteins for protease production by Serratia marcescens

    Biochemical Engineering Journal, Vol. 19, Núm. 2, pp. 147-153