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1
Heterologous production of resveratrol in bacterial hosts: current status and perspectives
Heterologous production of resveratrol in bacterial hosts: current status and perspectives
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Heterologous production of resveratrol in bacterial hosts: current status and perspectives

World journal of microbiology & biotechnology, 2018-08, Vol.34 (8), p.122-11, Article 122 [Peer Reviewed Journal]

Springer Nature B.V. 2018 ;World Journal of Microbiology and Biotechnology is a copyright of Springer, (2018). All Rights Reserved. ;ISSN: 0959-3993 ;EISSN: 1573-0972 ;DOI: 10.1007/s11274-018-2506-8 ;PMID: 30054757

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2
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement
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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

International journal of food microbiology, 2015-08, Vol.207, p.40 [Peer Reviewed Journal]

Copyright © 2015 Elsevier B.V. All rights reserved. ;EISSN: 1879-3460 ;DOI: 10.1016/j.ijfoodmicro.2015.04.037 ;PMID: 26001522

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3
Modification of Chitosan for the Generation of Functional Derivatives
Modification of Chitosan for the Generation of Functional Derivatives
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Modification of Chitosan for the Generation of Functional Derivatives

Applied sciences, 2019-04, Vol.9 (7), p.1321 [Peer Reviewed Journal]

2019. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;ISSN: 2076-3417 ;EISSN: 2076-3417 ;DOI: 10.3390/app9071321

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4
Resveratrol, human health and winemaking perspectives
Resveratrol, human health and winemaking perspectives
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Resveratrol, human health and winemaking perspectives

Critical reviews in food science and nutrition, 2019-04, Vol.59 (8), p.1237-1255 [Peer Reviewed Journal]

2017 Taylor & Francis Group, LLC 2017 ;2017 Taylor & Francis Group, LLC ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2017.1400517 ;PMID: 29206058

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5
A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry
A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry
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A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry

Food control, 2020-02, Vol.108, p.1-9 [Peer Reviewed Journal]

Attribution - NonCommercial ;ISSN: 0956-7135 ;EISSN: 1873-7129 ;DOI: 10.1016/j.foodcont.2019.106821

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6
The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture
The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture
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The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture

Bioprocess and biosystems engineering, 2021-12, Vol.44 (12), p.2655-2665 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021 ;2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature. ;The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021. ;ISSN: 1615-7591 ;EISSN: 1615-7605 ;DOI: 10.1007/s00449-021-02634-3 ;PMID: 34499236

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7
Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation
Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation
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Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation

Frontiers in cellular neuroscience, 2018-10, Vol.12, p.373-20 [Peer Reviewed Journal]

COPYRIGHT 2018 Frontiers Research Foundation ;2018. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;Copyright © 2018 Hornedo-Ortega, Cerezo, de Pablos, Krisa, Richard, García-Parrilla and Troncoso. 2018 Hornedo-Ortega, Cerezo, de Pablos, Krisa, Richard, García-Parrilla and Troncoso ;ISSN: 1662-5102 ;EISSN: 1662-5102 ;DOI: 10.3389/fncel.2018.00373 ;PMID: 30405355

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8
Organic wastes/by-products as alternative to CO2 for producing mixotrophic microalgae enhancing lipid production
Organic wastes/by-products as alternative to CO2 for producing mixotrophic microalgae enhancing lipid production
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Organic wastes/by-products as alternative to CO2 for producing mixotrophic microalgae enhancing lipid production

Bioprocess and biosystems engineering, 2020-10, Vol.43 (10), p.1911-1919 [Peer Reviewed Journal]

Springer-Verlag GmbH Germany, part of Springer Nature 2020 ;Springer-Verlag GmbH Germany, part of Springer Nature 2020. ;ISSN: 1615-7591 ;EISSN: 1615-7605 ;DOI: 10.1007/s00449-020-02381-x

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9
Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films
Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films
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Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films

Journal of polymers and the environment, 2022-09, Vol.30 (9), p.3609-3621 [Peer Reviewed Journal]

The Author(s) 2022. corrected publication 2022 ;The Author(s) 2022. corrected publication 2022. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1566-2543 ;EISSN: 1572-8919 ;DOI: 10.1007/s10924-022-02463-9

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10
Towards integral utilization of grape pomace from winemaking process: A review
Towards integral utilization of grape pomace from winemaking process: A review
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Towards integral utilization of grape pomace from winemaking process: A review

Waste management (Elmsford), 2017-10, Vol.68, p.581 [Peer Reviewed Journal]

Copyright © 2017 Elsevier Ltd. All rights reserved. ;EISSN: 1879-2456 ;DOI: 10.1016/j.wasman.2017.07.017 ;PMID: 28734610

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11
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
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Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

Frontiers in microbiology, 2016-03, Vol.7, p.293-293 [Peer Reviewed Journal]

Distributed under a Creative Commons Attribution 4.0 International License ;Copyright © 2016 Renault, Coulon, Moine, Thibon and Bely. 2016 Renault, Coulon, Moine, Thibon and Bely ;ISSN: 1664-302X ;EISSN: 1664-302X ;DOI: 10.3389/fmicb.2016.00293 ;PMID: 27014216

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12
Phenolic compounds: from plants to foods
Phenolic compounds: from plants to foods
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Phenolic compounds: from plants to foods

Phytochemistry reviews, 2012-06, Vol.11 (2-3), p.153-177 [Peer Reviewed Journal]

Springer Science+Business Media B.V. 2012 ;Phytochemistry Reviews is a copyright of Springer, (2012). All Rights Reserved. ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1568-7767 ;EISSN: 1572-980X ;DOI: 10.1007/s11101-012-9242-8

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13
Membrane Technologies in Wine Industry: An Overview
Membrane Technologies in Wine Industry: An Overview
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Membrane Technologies in Wine Industry: An Overview

Critical reviews in food science and nutrition, 2016-09, Vol.56 (12), p.2005-2020 [Peer Reviewed Journal]

Copyright © Taylor and Francis Group, LLC 2016 ;Copyright © Taylor and Francis Group, LLC ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2013.809566 ;PMID: 25751507 ;CODEN: CRFND6

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14
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
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Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency

PloS one, 2016-08, Vol.11 (8), p.e0161095-e0161095 [Peer Reviewed Journal]

COPYRIGHT 2016 Public Library of Science ;COPYRIGHT 2016 Public Library of Science ;2016 Ma et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;2016 Ma et al 2016 Ma et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0161095 ;PMID: 27518822

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15
Influence of ethanol content on sweetness and bitterness perception in dry wines
Influence of ethanol content on sweetness and bitterness perception in dry wines
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Influence of ethanol content on sweetness and bitterness perception in dry wines

Food science & technology, 2018-01, Vol.87, p.61-66 [Peer Reviewed Journal]

2017 Elsevier Ltd ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2017.08.075

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16
Rapid and simultaneous analysis of multiple wine quality indicators through near-infrared spectroscopy with twice optimization for wavelength model
Rapid and simultaneous analysis of multiple wine quality indicators through near-infrared spectroscopy with twice optimization for wavelength model
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Rapid and simultaneous analysis of multiple wine quality indicators through near-infrared spectroscopy with twice optimization for wavelength model

Frontiers of Optoelectronics (Online), 2021-09, Vol.14 (3), p.329-340 [Peer Reviewed Journal]

Copyright reserved, 2020, Higher Education Press ;Higher Education Press 2020 ;2020. Higher Education Press. ;Higher Education Press 2020. ;ISSN: 2095-2759 ;EISSN: 2095-2767 ;DOI: 10.1007/s12200-020-1005-3 ;PMID: 36637728

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17
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation
High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation
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High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation

Journal of industrial microbiology & biotechnology, 2014-05, Vol.41 (5), p.811-821 [Peer Reviewed Journal]

Society for Industrial Microbiology and Biotechnology 2014 ;2015 INIST-CNRS ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1367-5435 ;EISSN: 1476-5535 ;DOI: 10.1007/s10295-014-1427-2 ;PMID: 24659178

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18
Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies
Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies
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Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO2-Dearomatized Wine as a Matrix for Reconstitution Studies

Journal of agricultural and food chemistry, 2020-10, Vol.68 (41), p.11512-11523 [Peer Reviewed Journal]

Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 0021-8561 ;EISSN: 1520-5118 ;DOI: 10.1021/acs.jafc.0c04328

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19
Solar Energy in the Winemaking Industry
Solar Energy in the Winemaking Industry
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Book 		Add to My Research

Solar Energy in the Winemaking Industry

Springer-Verlag London Limited 2011 ;ISSN: 1865-3529 ;ISBN: 0857298445 ;ISBN: 9780857298447 ;ISBN: 9780857298430 ;ISBN: 0857298437 ;EISSN: 1865-3537 ;EISBN: 0857298445 ;EISBN: 9780857298447 ;DOI: 10.1007/978-0-85729-844-7 ;OCLC: 747105237

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20
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins
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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

Scientific reports, 2018-11, Vol.8 (1), p.17098-13, Article 17098 [Peer Reviewed Journal]

2018. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;The Author(s) 2018 ;ISSN: 2045-2322 ;EISSN: 2045-2322 ;DOI: 10.1038/s41598-018-35355-x ;PMID: 30459417

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