Biología Molecular e Ingeniería Bioquímica
Departamento
Mª Carmen
Millán Pérez
Publicaciones en las que colabora con Mª Carmen Millán Pérez (10)
2003
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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
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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
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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
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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
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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
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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
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Influence of skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content
Microbios, Vol. 106, Núm. 414, pp. 111-127
1999
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Indigenous yeasts associated with two Vitis vinifera grape varieties cultured in southern Spain
Microbios, Vol. 100, Núm. 395, pp. 27-40
1998
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Changes in the microbiota during ripening of two Vitis vinifera grape varieties grown in southern Spain
Microbios, Vol. 96, Núm. 385, pp. 165-176
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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