| Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Food Microbiology 69, 51-63, 2018 | 138 | 2018 |
| Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review A Morata, C Escott, MA Bañuelos, I Loira, JM Del Fresno, C González, ... Biomolecules 10 (1), 34, 2019 | 124 | 2019 |
| Applications of Metschnikowia pulcherrima in Wine Biotechnology A Morata, I Loira, C Escott, JM del Fresno, MA Bañuelos, JA Suárez-Lepe Fermentation 5 (3), 63, 2019 | 114 | 2019 |
| Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality JM Del Fresno, A Morata, I Loira, MA Bañuelos, C Escott, S Benito, ... European Food Research and Technology 243 (12), 2175-2185, 2017 | 64 | 2017 |
| Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making A Morata, C Escott, I Loira, JM Del Fresno, C González, JA Suárez-Lepe Molecules 24 (24), 4490, 2019 | 60 | 2019 |
| Grape processing by high hydrostatic pressure: Effect on use of non-Saccharomyces in must fermentation MA Bañuelos, I Loira, C Escott, JM Del Fresno, A Morata, PD Sanz, ... Food and Bioprocess Technology 9 (10), 1769-1778, 2016 | 57 | 2016 |
| Application of ultrasound to improve lees ageing processes in red wines JM Del Fresno, I Loira, A Morata, C González, JA Suárez-Lepe, R Cuerda Food chemistry 261, 157-163, 2018 | 56 | 2018 |
| Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts C Escott, JM Del Fresno, I Loira, A Morata, W Tesfaye, ... Food chemistry 239, 975-983, 2018 | 56 | 2018 |
| Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking C Escott, JM Del Fresno, I Loira, A Morata, JA Suárez-Lepe Fermentation 4 (3), 69, 2018 | 55 | 2018 |
| Pulsed light effect in red grape quality and fermentation C Escott, C Vaquero, JM del Fresno, MA Bañuelos, I Loira, S Han, Y Bi, ... Food and Bioprocess Technology 10 (8), 1540-1547, 2017 | 43 | 2017 |
| The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Molecules 21 (11), 1445, 2016 | 39 | 2016 |
| White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality MA Bañuelos, I Loira, B Guamis, C Escott, JM Del Fresno, ... Food chemistry 332, 127417, 2020 | 34 | 2020 |
| Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine JM Del Fresno, C Escott, I Loira, JE Herbert-Pucheta, R Schneider, ... Fermentation 6 (3), 66, 2020 | 29 | 2020 |
| Sonication of yeast biomasses to improve the ageing on lees technique in red wines JM Del Fresno, A Morata, C Escott, I Loira, R Cuerda, JA Suárez-Lepe Molecules 24 (3), 635, 2019 | 28 | 2019 |
| The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety JM Del Fresno, C Escott, I Loira, F Carrau, R Cuerda, R Schneider, ... International Journal of Molecular Sciences 22 (4), 2195, 2021 | 23 | 2021 |
| Cabernet Sauvignon red must processing by UHPH to produce wine without SO2: the colloidal structure, microbial and oxidation control, colour protection and sensory quality of … C Vaquero, C Escott, I Loira, B Guamis, JM del Fresno, JM Quevedo, ... Food and Bioprocess Technology 15 (3), 620-634, 2022 | 18 | 2022 |
| Applications of nanotechnology in the winemaking process I Loira, A Morata, C Escott, JM Del Fresno, W Tesfaye, F Palomero, ... European Food Research and Technology 246 (8), 1533-1541, 2020 | 18 | 2020 |
| Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries A Morata, T Arroyo, MA Bañuelos, P Blanco, A Briones, JM Cantoral, ... Critical Reviews in Food Science and Nutrition, 1-29, 2022 | 16 | 2022 |
| Evolution of the phenolic fraction and aromatic profile of red wines aged in oak barrels JM Del Fresno, A Morata, I Loira, C Escott, JA Suarez Lepe ACS omega 5 (13), 7235-7243, 2020 | 15 | 2020 |
| Advances in Grape and Wine Biotechnology A Morata, I Loira BoD–Books on Demand, 2019 | 15 | 2019 |
