Resultados de la búsqueda135 resultados
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Structural analysis and biochemical properties of laccase enzymes from two Pediococcus species
Isidoro Olmeda; Patricia Casino; Robert E. Collins; Ramón Sendra; Sara Callejón; Juanjo Huesa; Alexei S. Soares; Sergi Ferrer; Isabel Pardo
(2021). ArticleMicrobial Biotechnology.
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La fermentación maloláctica extrema
Sergi Ferrer
(2020). Article -
Estrategias para el desarrollo de la fermentación maloláctica en vinos con pH extremos
Carmen Berbegal; Isabel Pardo; Sergi Ferrer
(2020). Article -
Molecular characterization of Vitis vinifera L. local cultivars from volcanic areas (Canary Islands and Madeira) using SSR markers
Gemma Marsal; Juan Jesús Méndez; Josep Maria Mateo; Sergi Ferrer; Juan Miguel Canals; Fernando Zamora; Francesca Fort
(2019). ArticleOeno One.
FOOD SCIENCE & TECHNOLOGY: 45 de 139
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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine
Carmen Berbegal; Lucía Polo; Mª José García-Esparza; Victoria Lizama; Sergi Ferrer; Isabel Pardo
(2019). ArticleFood Microbiology.
BIOTECHNOLOGY & APPLIED MICROBIOLOGY: 33 de 156; FOOD SCIENCE & TECHNOLOGY: 25 de 139; MICROBIOLOGY: 36 de 135
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Direct and Rapid Detection and Quantification of Oenococcus oeni Cells in Wine by Cells-LAMP and Cells-qLAMP
Verónica Soares-Santos; Isabel Pardo; Sergi Ferrer
(2018). ArticleFrontiers In Microbiology.
MICROBIOLOGY, 32 de 133
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Improved detection and enumeration of yeasts in wine by Cells-qPCR
Verónica Soares-Santos; Isabel Pardo; Sergi Ferrer
(2018). ArticleLwt-Food Science And Technology.
FOOD SCIENCE & TECHNOLOGY, 23 de 135
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Influence of yeast strains on managing wine acidity using Lactobacillus plantarum
Olga Lucio; Isabel Pardo; José María Heras; Sibylle Krieger; SergiFerrer
(2018). ArticleFood Control.
FOOD SCIENCE & TECHNOLOGY, 11 de 135
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Reducción de los niveles de histamina: un paso más hacia la inocuidad y seguridad alimentaria del vino
C. Berbegal; E. Navascués; I. Pardo; S. Ferrer
(2018). ArticleAlimentaria.
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Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines
Verónica Soares-Santos; Isabel Pardo; Sergi Ferrer
(2017). ArticleInternational Journal of Food Microbiology.
MICROBIOLOGY, 44 de 126; FOOD SCIENCE & TECHNOLOGY, 17 de 133