Mª Carmen Millán Pérez-rekin lankidetzan egindako argitalpenak (8)

2003

  1. Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 8, pp. 830-835

2002

  1. Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G-1) during alcoholic fermentation and flor film formation

    LWT - Food Science and Technology, Vol. 35, Núm. 7, pp. 593-599

  2. Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

    Food Chemistry, Vol. 78, Núm. 1, pp. 57-61

2001

  1. Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts

    Journal of Agricultural and Food Chemistry, Vol. 49, Núm. 7, pp. 3310-3315

  2. Influence of oxygen addition during growth phase on the biosynthesis of lipids in Saccharomyces cerevisiae (M330-9) in enological fermentations

    Journal of Bioscience and Bioengineering, Vol. 92, Núm. 1, pp. 33-38

  3. Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M330-9) during alcoholic fermentation of grape must

    Journal of Bioscience and Bioengineering, Vol. 91, Núm. 2, pp. 117-122

  4. Influence of skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content

    Microbios, Vol. 106, Núm. 414, pp. 111-127

1998

  1. Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation

    American Journal of Enology and Viticulture, Vol. 49, Núm. 2, pp. 119-124