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Fernando Calderón

Showing results (11-20 of 39) with videos related to

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International Journal of Molecular Sciences|February 3, 2021
High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine TechnologyJavier Vicente, Fernando Calderón, Antonio Santos, et al.
Foods (Basel, Switzerland)|November 27, 2021
An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine TechnologyJavier Vicente, Eva Navascués, Fernando Calderón, et al.
Yeast (Chichester, England)|March 29, 2016
Outlining the influence of non-conventional yeasts in wine ageing over leesIgnacio Belda, Eva Navascués, Domingo Marquina, et al.
AMB Express|June 11, 2025
Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotoleransJavier Vicente, Daniel Vidal, Wendu Tesfaye, et al.
Ecology and Evolution|August 17, 2023
Response and resilience of karst subterranean estuary communities to precipitation impactsFernando Calderón Gutiérrez, Thomas M Iliffe, Elizabeth Borda, et al.
Plos One|March 24, 2016
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingÁngel Benito, Daniel Jeffares, Felipe Palomero, et al.
International Journal of Food Microbiology|May 31, 2022
Biological management of acidity in wine industry: A reviewJavier Vicente, Yasemin Baran, Eva Navascués, et al.
Microorganisms|July 17, 2020
The Genus <i>Metschnikowia</i> in EnologyJavier Vicente, Javier Ruiz, Ignacio Belda, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory qualityIris Loira, Antonio Morata, Piergiorgio Comuzzo, et al.
Proceedings. Biological Sciences|November 12, 2024
Cryptic diversity patterns of subterranean estuariesFernando Calderón-Gutiérrez, Jessica M Labonté, Brett C Gonzalez, et al.
Pageof 4

Showing results (11-20 of 39) with videos related to

Sort By:
Pageof 4
International Journal of Molecular Sciences|February 3, 2021
High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine TechnologyJavier Vicente, Fernando Calderón, Antonio Santos, et al.
Foods (Basel, Switzerland)|November 27, 2021
An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine TechnologyJavier Vicente, Eva Navascués, Fernando Calderón, et al.
Yeast (Chichester, England)|March 29, 2016
Outlining the influence of non-conventional yeasts in wine ageing over leesIgnacio Belda, Eva Navascués, Domingo Marquina, et al.
AMB Express|June 11, 2025
Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotoleransJavier Vicente, Daniel Vidal, Wendu Tesfaye, et al.
Ecology and Evolution|August 17, 2023
Response and resilience of karst subterranean estuary communities to precipitation impactsFernando Calderón Gutiérrez, Thomas M Iliffe, Elizabeth Borda, et al.
Plos One|March 24, 2016
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingÁngel Benito, Daniel Jeffares, Felipe Palomero, et al.
International Journal of Food Microbiology|May 31, 2022
Biological management of acidity in wine industry: A reviewJavier Vicente, Yasemin Baran, Eva Navascués, et al.
Microorganisms|July 17, 2020
The Genus <i>Metschnikowia</i> in EnologyJavier Vicente, Javier Ruiz, Ignacio Belda, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory qualityIris Loira, Antonio Morata, Piergiorgio Comuzzo, et al.
Proceedings. Biological Sciences|November 12, 2024
Cryptic diversity patterns of subterranean estuariesFernando Calderón-Gutiérrez, Jessica M Labonté, Brett C Gonzalez, et al.
Pageof 4