Jaime Moreno Garcia
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Yeast immobilization systems for alcoholic wine fermentations: actual trends and future perspectives
J Moreno-García, T García-Martínez, JC Mauricio, J Moreno
Frontiers in Microbiology 9, 241, 2018
Flor yeast: new perspectives beyond wine aging
JL Legras, J Moreno-Garcia, S Zara, G Zara, T Garcia-Martinez, ...
Frontiers in microbiology 7, 503, 2016
Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
F Vararu, J Moreno-García, CI Zamfir, VV Cotea, J Moreno
Food chemistry 197, 373-381, 2016
Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions
J Moreno-García, T García-Martínez, MC Millán, JC Mauricio, J Moreno
Food microbiology 51, 1-9, 2015
A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation
J Moreno-García, T García-Martínez, J Moreno, MC Millán, JC Mauricio
International journal of food microbiology 172, 21-29, 2014
Biological aging status characterization of Sherry type wines using statistical and oenological criteria
J Moreno-García, RM Raposo, J Moreno
Food research international 54 (1), 285-292, 2013
Proteins involved in flor yeast carbon metabolism under biofilm formation conditions
J Moreno-García, T García-Martínez, J Moreno, JC Mauricio
Food microbiology 46, 25-33, 2015
Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain
J Moreno-García, AL Coi, G Zara, T García-Martínez, JC Mauricio, ...
FEMS yeast research 18 (2), foy005, 2018
Yeast immobilization systems for second-generation ethanol production: actual trends and future perspectives
H Chacón-Navarrete, C Martín, J Moreno-García
Biofuels Bioproducts and Biorefining, 1-17, 2021
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach
JJ Román-Camacho, IM Santos-Dueñas, I García-García, ...
International Journal of Food Microbiology 333, 108797, 2020
Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine
J Moreno, J Moreno-García, B López-Muñoz, JC Mauricio, ...
Food Chemistry 213, 90-97, 2016
Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system
JR López-Menchero, M Ogawa, JC Mauricio, J Moreno, J Moreno-García
Lwt 144, 111250, 2021
Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement …
C Sottil, JM Salor-Torregrosa, J Moreno-Garcia, J Peinado, JC Mauricio, ...
European Food Research and Technology 245, 2705-2714, 2019
Differential proteome analysis of a flor yeast strain under biofilm formation
J Moreno-García, JC Mauricio, J Moreno, T García-Martínez
International Journal of Molecular Sciences 18 (4), 720, 2017
Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Co-Adhesion in a Novel Immobilization System
J Moreno-García, T García-Martinez, J Moreno, JC Mauricio, M Ogawa, ...
American Journal of Enology and Viticulture, 2018
New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry
M Ogawa, LF Bisson, T García-Martínez, JC Mauricio, J Moreno-García
Applied microbiology and biotechnology 103, 4723-4731, 2019
Revealing the yeast diversity of the flor biofilm microbiota in sherry wines through internal transcribed spacer-metabarcoding and matrix-assisted laser desorption/ionization …
J Carbonero-Pacheco, J Moreno García, JJ Moreno, T Garcia-Martinez, ...
Frontiers in Microbiology, 4302, 2022
Stress responsive proteins of a flor yeast strain during the early stages of biofilm formation
J Moreno-García, JC Mauricio, J Moreno, T García-Martínez
Process Biochemistry 51 (5), 578-588, 2016
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
JA Porras-Agüera, JJ Román-Camacho, J Moreno-García, JC Mauricio, ...
Food microbiology 89, 103431, 2020
Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis
F Vararu, J Moreno-García, VV Cotea, J Moreno
Institute of Grapevine Breeding Geilweilerhof, 2015
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