Ciencias de la Educación
Department
Publications by the researcher in collaboration with LUIS ARSENIO GARCIA DIAZ (21)
2019
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Flow cytometry: A high-throughput technique for microbial bioprocess characterization
Comprehensive Biotechnology (Elsevier), pp. 904-918
2014
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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
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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
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Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains
Food Microbiology, Vol. 32, Núm. 1, pp. 32-37
2011
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Flow Cytometry: A High-Throughput Technique for Microbial Bioprocess Characterization
Comprehensive Biotechnology, Second Edition (Elsevier Inc.), pp. 967-981
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Flow Cytometry: A High-Throughput Technique for Microbial Bioprocess Characterization
COMPREHENSIVE BIOTECHNOLOGY, VOL 2: ENGINEERING FUNDAMENTALS OF BIOTECHNOLOGY, 2ND EDITION (ELSEVIER SCIENCE BV), pp. 967-981
2010
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Application of flow cytometry to industrial microbial bioprocesses
Biochemical Engineering Journal, Vol. 48, Núm. 3, pp. 385-407
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Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider
Food Research International, Vol. 43, Núm. 8, pp. 2101-2107
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Tecnología de la elaboración de la sidra. Equipamiento industrial
La manzana y la sidra: bioprocesos, tecnologías de elaboración y control (D. Blanco), pp. 197-220
2009
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Taking advantage of the flow cytometry technique for improving malolactic starters production
European Food Research and Technology, Vol. 228, Núm. 4, pp. 543-552
2007
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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
2006
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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
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Volatile compounds in cider: Inoculation time and fermentation temperature effects
Journal of the Institute of Brewing, Vol. 112, Núm. 3, pp. 210-214
2005
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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
2003
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A Note - Production of Vinegar from Whey
Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 356-358
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Malolactic bioconversion using a Oenococcus oeni strain for cider production: Effect of yeast extract supplementation
Journal of Industrial Microbiology and Biotechnology, Vol. 30, Núm. 12, pp. 699-704
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The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 11, pp. 3455-3459
2001
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Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation
Enzyme and Microbial Technology, Vol. 28, Núm. 1, pp. 35-41
1999
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Changes in organic acids during malolactic fermentation at different temperatures in yeast-fermented apple juice
Journal of the Institute of Brewing, Vol. 105, Núm. 3, pp. 191-196
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Organic acids in cider with simultaneous inoculation of yeast and malolactic bacteria: Effect of fermentation temperature
Journal of the Institute of Brewing, Vol. 105, Núm. 4, pp. 229-232