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International Journal of Food Microbiology|August 28, 2012
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red mustA Morata, S Benito, I Loira, et al.
Nanotechnology|April 24, 2015
Towards a full integration of vertically aligned silicon nanowires in MEMS using silane as a precursorG Gadea, A Morata, J D Santos, et al.
Enzyme and Microbial Technology|January 1, 2013
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterasesA Morata, R Vejarano, G Ridolfi, et al.
Food Chemistry|April 9, 2013
Effect of Saccharomyces strains on the quality of red wines aged on leesI Loira, R Vejarano, A Morata, et al.
Lab on a Chip|July 6, 2016
Standalone ethanol micro-reformer integrated on silicon technology for onboard production of hydrogen-rich gasD Pla, M Salleras, A Morata, et al.
International Journal of Food Microbiology|June 5, 2016
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safetyA E Mylona, J M Del Fresno, F Palomero, et al.
Nature Communications|May 12, 2021
A high-entropy manganite in an ordered nanocomposite for long-term application in solid oxide cellsF Baiutti, F Chiabrera, M Acosta, et al.
Critical Reviews in Food Science and Nutrition|June 10, 2022
Wine yeast selection in the Iberian Peninsula: <i>Saccharomyces</i> and non-<i>Saccharomyces</i> as drivers of innovation in Spanish and Portuguese wine industriesA Morata, T Arroyo, M A Bañuelos, et al.
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