Publikationen, an denen er mitarbeitet Juan Carlos García Mauricio (9)

2005

  1. Excreción de aminoácidos bajo distintas condiciones de crianza biológica

    La Semana vitivinícola, Núm. 3053, pp. 486-489

  2. Free amino acids and volatile compounds in vinegars obtained from different types of substrate

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 4, pp. 603-608

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

  2. Excreción de aminoácidos bajo distintas condiciones de crianza biológica

    VI Jornadas Científicas GIENOL

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

1999

  1. Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

    Biotechnology Letters, Vol. 21, Núm. 6, pp. 555-559

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

  2. 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

1993

  1. Ester Formation and Specific Activities of in Vitro Alcohol Acetyltransferase and Esterase by Saccharomyces cerevisiae during Grape Must Fermentation

    Journal of Agricultural and Food Chemistry, Vol. 41, Núm. 11, pp. 2086-2091