Publicaciones en las que colabora con LUIS ARSENIO GARCIA DIAZ (21)

2019

  1. 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. 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

  2. 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

  3. 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

  1. 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

  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

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

2003

  1. A Note - Production of Vinegar from Whey

    Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 356-358

  2. 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

  3. 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

  1. 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

  1. 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

  2. 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