Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Juan Antonio Porras-Agüera"'
Autor:
Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1188 (2020)
In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae str
Externí odkaz:
https://doaj.org/article/0cf6604b349041fa862b050c521f13be
Autor:
Juan Antonio Porras-Agüera, Jaime Moreno-García, María del Carmen González-Jiménez, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez
Publikováno v:
Microorganisms, Vol 8, Iss 4, p 523 (2020)
A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharo
Externí odkaz:
https://doaj.org/article/a5000d9ae66a4833ada36bbffdf51aa6
Autor:
Juan Antonio Porras-Agüera, Jaime Moreno-García, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez
Publikováno v:
Microorganisms, Vol 7, Iss 11, p 542 (2019)
Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death
Externí odkaz:
https://doaj.org/article/5275d467ccb44e199ffe911e6530bc25
Autor:
Juan Antonio, Porras-Agüera, Jaime, Moreno-García, Teresa, García-Martínez, Juan, Moreno, Juan Carlos, Mauricio
Publikováno v:
International journal of food microbiology. 348
The "prise de mousse" stage during sparkling wine elaboration by the traditional method (Champenoise) involves a second fermentation in a sealed bottle followed by a prolonged aging period, known to contribute significantly to the unique organoleptic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::99d5ec1e69c8b00f949d9b4f3ea86809
https://pubmed.ncbi.nlm.nih.gov/33964807
https://pubmed.ncbi.nlm.nih.gov/33964807
Autor:
Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, Juan C. Mauricio, Juan Antonio Porras-Agüera
Publikováno v:
Microorganisms, Vol 8, Iss 1188, p 1188 (2020)
Microorganisms 8(8), 1188 (2020)
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Microorganisms
Volume 8
Issue 8
Microorganisms 8(8), 1188 (2020)
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Microorganisms
Volume 8
Issue 8
In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90c11e6c8ff7d86f78f8751d45b1223c
https://www.mdpi.com/2076-2607/8/8/1188
https://www.mdpi.com/2076-2607/8/8/1188
Autor:
Juan Moreno, Juan Antonio Porras-Agüera, Teresa García-Martínez, Juan C. Mauricio, Jaime Moreno-García
Publikováno v:
Microorganisms 7(11), 542 (2019)
Microorganisms
Volume 7
Issue 11
Microorganisms, Vol 7, Iss 11, p 542 (2019)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Microorganisms
Volume 7
Issue 11
Microorganisms, Vol 7, Iss 11, p 542 (2019)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40509c1384f64015d3d606b4d5be8e33
https://hdl.handle.net/10396/19066
https://hdl.handle.net/10396/19066
Autor:
Teresa García-Martínez, Juan Antonio Porras-Agüera, Juan Antonio Moreno, Jaime Moreno-García, Juan C. Mauricio
Publikováno v:
International Journal of Food Microbiology. 348:109226
The "prise de mousse" stage during sparkling wine elaboration by the traditional method (Champenoise) involves a second fermentation in a sealed bottle followed by a prolonged aging period, known to contribute significantly to the unique organoleptic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c35a390ac140102498664cab248fa37
https://doi.org/10.1016/j.ijfoodmicro.2021.109226
https://doi.org/10.1016/j.ijfoodmicro.2021.109226
Autor:
Juan Antonio Porras-Agüera, Juan J. Román-Camacho, Juan C. Mauricio, Teresa García-Martínez, Jaime Moreno-García, Juan Moreno
Publikováno v:
Food Microbiology. 89:103431
Sparkling wines elaboration by the "Champenoise" method involves a second fermentation of a base wine in hermetically sealed bottles and a subsequent aging period. The whole process is known as "prise de mousse". The endogenous CO2 pressure produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35d432d1d67ae842aa12ed66804f7eac
https://doi.org/10.1016/j.fm.2020.103431
https://doi.org/10.1016/j.fm.2020.103431