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Antonio Morata

Showing results (11-20 of 46) with videos related to

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ACS Omega|June 6, 2022
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> YeastsRosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, et al.
Comprehensive Reviews in Food Science and Food Safety|October 10, 2022
Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and agingMohsen Gavahian, Thabani Sydney Manyatsi, Antonio Morata, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wineCristian Vaquero, Carlos Escott, José María Heras, et al.
Antioxidants (Basel, Switzerland)|December 24, 2021
Emerging Non-Thermal Technologies for the Extraction of Grape AnthocyaninsAntonio Morata, Carlos Escott, Iris Loira, et al.
Foods (Basel, Switzerland)|November 26, 2022
Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén WinesCarlos Escott, Cristian Vaquero, Iris Loira, et al.
Foods (Basel, Switzerland)|July 2, 2021
Pulsed Electric Fields to Improve the Use of Non-<i>Saccharomyces</i> Starters in Red WinesCristian Vaquero, Iris Loira, Javier Raso, et al.
Frontiers in Microbiology|October 23, 2023
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warmingPiergiorgio Comuzzo, Juan Manuel Del Fresno, Sabrina Voce, et al.
Frontiers in Microbiology|May 17, 2021
Biocompatibility in Ternary Fermentations With <i>Lachancea thermotolerans</i>, Other Non-<i>Saccharomyces</i> and <i>Saccharomyces cerevisiae</i> to Control pH and Improve the Sensory Profile of Wines From Warm AreasCristian Vaquero, Iris Loira, José María Heras, et al.
Antioxidants (Basel, Switzerland)|September 28, 2023
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit AnthocyaninsAntonio Morata, Juan Manuel Del Fresno, Mohsen Gavahian, et al.
Microorganisms|June 5, 2020
Industrial Performance of Several <i>Lachancea thermotolerans</i> Strains for pH Control in White Wines from Warm AreasCristian Vaquero, Iris Loira, María Antonia Bañuelos, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
ACS Omega|June 6, 2022
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> YeastsRosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, et al.
Comprehensive Reviews in Food Science and Food Safety|October 10, 2022
Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and agingMohsen Gavahian, Thabani Sydney Manyatsi, Antonio Morata, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wineCristian Vaquero, Carlos Escott, José María Heras, et al.
Antioxidants (Basel, Switzerland)|December 24, 2021
Emerging Non-Thermal Technologies for the Extraction of Grape AnthocyaninsAntonio Morata, Carlos Escott, Iris Loira, et al.
Foods (Basel, Switzerland)|November 26, 2022
Synergetic Effect of <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> in Acidification and Aroma Compounds in Airén WinesCarlos Escott, Cristian Vaquero, Iris Loira, et al.
Foods (Basel, Switzerland)|July 2, 2021
Pulsed Electric Fields to Improve the Use of Non-<i>Saccharomyces</i> Starters in Red WinesCristian Vaquero, Iris Loira, Javier Raso, et al.
Frontiers in Microbiology|October 23, 2023
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warmingPiergiorgio Comuzzo, Juan Manuel Del Fresno, Sabrina Voce, et al.
Frontiers in Microbiology|May 17, 2021
Biocompatibility in Ternary Fermentations With <i>Lachancea thermotolerans</i>, Other Non-<i>Saccharomyces</i> and <i>Saccharomyces cerevisiae</i> to Control pH and Improve the Sensory Profile of Wines From Warm AreasCristian Vaquero, Iris Loira, José María Heras, et al.
Antioxidants (Basel, Switzerland)|September 28, 2023
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit AnthocyaninsAntonio Morata, Juan Manuel Del Fresno, Mohsen Gavahian, et al.
Microorganisms|June 5, 2020
Industrial Performance of Several <i>Lachancea thermotolerans</i> Strains for pH Control in White Wines from Warm AreasCristian Vaquero, Iris Loira, María Antonia Bañuelos, et al.
Pageof 5