Publikationen, an denen er mitarbeitet MARINA RUIZ MUÑOZ (14)

2023

  1. Do Totiviruses of the veil of Flor yeasts provide an evolutionary advantage?

    BIO Web of Conferences

  2. Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

    Food Control, Vol. 153

  3. Improvement of fermentative yeasts <i>S. cerevisiae</i> by Non-GMO strategies for the reduction of urethanes in Sherry wines

    43rd World Congress of Vine and Wine

2022

  1. Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. Sylvestris (Gmelin) Hegi

    Journal of Fungi, Vol. 8, Núm. 4

  2. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

    Foods, Vol. 11, Núm. 8

  3. Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

    Fermentation, Vol. 8, Núm. 9

  4. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927

2021

  1. Culturable yeasts as biofertilizers and biopesticides for a sustainable agriculture: A comprehensive review

    Plants, Vol. 10, Núm. 5

2020

  1. Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

    Frontiers in Microbiology, Vol. 10

  2. Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

    Food Microbiology, Vol. 92

2019

  1. Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous

    42nd World Congress of Vine and Wine

  2. The veil of flor's structure, composition and interactions in biological ageing wines

    42ND WORLD CONGRESS OF VINE AND WINE

2018

  1. The microbial diversity of Sherry wines

    Fermentation, Vol. 4, Núm. 1

2017

  1. A microtiter plate assay as a reliable method to assure the identification and classification of the veil-forming yeasts during Sherry wines ageing

    Fermentation, Vol. 3, Núm. 4