These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
211 related articles for article (PubMed ID: 32183073)
1. Differential Analysis of Proteins Involved in Ester Metabolism in two González-Jiménez MDC; Moreno-García J; García-Martínez T; Moreno JJ; Puig-Pujol A; Capdevilla F; Mauricio JC Microorganisms; 2020 Mar; 8(3):. PubMed ID: 32183073 [TBL] [Abstract][Full Text] [Related]
2. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of González-Jiménez MDC; García-Martínez T; Mauricio JC; Sánchez-León I; Puig-Pujol A; Moreno J; Moreno-García J Microorganisms; 2020 Aug; 8(8):. PubMed ID: 32784425 [TBL] [Abstract][Full Text] [Related]
5. Autophagic Proteome in Two Porras-Agüera JA; Moreno-García J; González-Jiménez MDC; Mauricio JC; Moreno J; García-Martínez T Microorganisms; 2020 Apr; 8(4):. PubMed ID: 32268562 [TBL] [Abstract][Full Text] [Related]
6. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine. Velázquez R; Zamora E; Álvarez ML; Ramírez M Int J Food Microbiol; 2019 Jan; 289():134-144. PubMed ID: 30240984 [TBL] [Abstract][Full Text] [Related]
7. A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO Porras-Agüera JA; Mauricio JC; Moreno-García J; Moreno J; García-Martínez T Microorganisms; 2020 Aug; 8(8):. PubMed ID: 32759881 [TBL] [Abstract][Full Text] [Related]
8. First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production. Porras-Agüera JA; Moreno-García J; Mauricio JC; Moreno J; García-Martínez T Microorganisms; 2019 Nov; 7(11):. PubMed ID: 31717411 [TBL] [Abstract][Full Text] [Related]
9. Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO Martínez-García R; Roldán-Romero Y; Moreno J; Puig-Pujol A; Mauricio JC; García-Martínez T Food Chem; 2020 Mar; 308():125555. PubMed ID: 31655483 [TBL] [Abstract][Full Text] [Related]
10. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production. Di Gianvito P; Perpetuini G; Tittarelli F; Schirone M; Arfelli G; Piva A; Patrignani F; Lanciotti R; Olivastri L; Suzzi G; Tofalo R Food Res Int; 2018 Jul; 109():552-560. PubMed ID: 29803483 [TBL] [Abstract][Full Text] [Related]
11. Effect of endogenous CO Porras-Agüera JA; Román-Camacho JJ; Moreno-García J; Mauricio JC; Moreno J; García-Martínez T Food Microbiol; 2020 Aug; 89():103431. PubMed ID: 32138989 [TBL] [Abstract][Full Text] [Related]
12. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Raymond Eder ML; Fariña L; Dellacassa E; Carrau F; Rosa AL Food Sci Technol Int; 2020 Sep; 26(6):512-519. PubMed ID: 32151167 [TBL] [Abstract][Full Text] [Related]
13. Torulaspora delbrueckii for secondary fermentation in sparkling wine production. Canonico L; Comitini F; Ciani M Food Microbiol; 2018 Sep; 74():100-106. PubMed ID: 29706323 [TBL] [Abstract][Full Text] [Related]
14. Influence of Native Crespo J; García M; Arroyo T; Romero V; Cabellos JM Front Biosci (Elite Ed); 2023 Jul; 15(3):18. PubMed ID: 37743229 [TBL] [Abstract][Full Text] [Related]
15. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Ubeda C; Kania-Zelada I; Del Barrio-Galán R; Medel-Marabolí M; Gil M; Peña-Neira Á Food Res Int; 2019 May; 119():554-563. PubMed ID: 30884689 [TBL] [Abstract][Full Text] [Related]
16. Changes in sparkling wine aroma during the second fermentation under CO Martínez-García R; García-Martínez T; Puig-Pujol A; Mauricio JC; Moreno J Food Chem; 2017 Dec; 237():1030-1040. PubMed ID: 28763947 [TBL] [Abstract][Full Text] [Related]
17. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle. Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034 [TBL] [Abstract][Full Text] [Related]
18. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Berbegal C; Polo L; García-Esparza MJ; Lizama V; Ferrer S; Pardo I Food Microbiol; 2019 Apr; 78():25-37. PubMed ID: 30497605 [TBL] [Abstract][Full Text] [Related]
19. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production. Tofalo R; Perpetuini G; Rossetti AP; Gaggiotti S; Piva A; Olivastri L; Cichelli A; Compagnone D; Arfelli G Food Microbiol; 2022 Dec; 108():104097. PubMed ID: 36088113 [TBL] [Abstract][Full Text] [Related]