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Faraday Discussions|July 28, 2015
Synthesis of mesoporous nanocomposites for their application in solid oxide electrolysers cells: microstructural and electrochemical characterizationM Torrell, L Almar, A Morata, et al.Food Chemistry|January 18, 2022
Impact of the application of monosilicic acid to grapevine (Vitis vinifera L.) on the chemical composition of young red Mencia winesM M Losada, L Hernández-Apaolaza, A Morata, et al.Journal of Agricultural and Food Chemistry|December 3, 2003
Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with Vitisin A and B formation in red winesA Morata, M C Gómez-Cordovés, B Colomo, et al.International Journal of Food Microbiology|October 18, 2005
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of SaccharomycesA Morata, M C Gómez-Cordovés, F Calderón, et al.Faraday Discussions|July 25, 2015
Co-electrolysis of steam and CO2 in full-ceramic symmetrical SOECs: a strategy for avoiding the use of hydrogen as a safe gasM Torrell, S García-Rodríguez, A Morata, et al.International Journal of Food Microbiology|May 15, 2009
Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeastsS Benito, F Palomero, A Morata, et al.Journal of Applied Microbiology|August 12, 2016
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeastsC Escott, A Morata, I Loira, et al.Journal of Applied Microbiology|February 20, 2009
A method for estimating Dekkera/Brettanomyces populations in winesS Benito, F Palomero, A Morata, et al.Journal of Food Science|February 10, 2009
Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine makingS Benito, F Palomero, A Morata, et al.Journal of Agricultural and Food Chemistry|June 26, 2003
Adsorption of anthocyanins by yeast cell walls during the fermentation of red winesA Morata, M C Gómez-Cordovés, J Suberviola, et al.Pageof 2