| Lachancea thermotolerans as a tool to improve pH in red wines from warm regions A Morata, MA Bañuelos, C Vaquero, I Loira, R Cuerda, F Palomero, ... European Food Research and Technology 245, 885-894, 2019 | 46 | 2019 |
| 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, 1540-1547, 2017 | 43 | 2017 |
| Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas C Vaquero, I Loira, MA Bañuelos, JM Heras, R Cuerda, A Morata Microorganisms 8 (6), 830, 2020 | 34 | 2020 |
| Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve … C Vaquero, I Loira, JM Heras, F Carrau, C González, A Morata Frontiers in Microbiology 12, 656262, 2021 | 33 | 2021 |
| Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas C Vaquero, PM Izquierdo-Cañas, A Mena-Morales, L Marchante-Cuevas, ... Fermentation 7 (3), 193, 2021 | 23 | 2021 |
| Technology of vermouth wines A Morata, C Vaquero, F Palomero, I Loira, MA Bañuelos, JA Suárez-Lepe Alcoholic beverages, 35-63, 2019 | 21 | 2019 |
| Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and … C Vaquero, C Escott, I Loira, B Guamis, JM del Fresno, JM Quevedo, ... Food and Bioprocess Technology 15 (3), 620-634, 2022 | 17 | 2022 |
| Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines C Vaquero, I Loira, J Raso, I Álvarez, C Delso, A Morata Foods 10 (7), 1472, 2021 | 15 | 2021 |
| Elaboration of an organic beverage based on grape juice with positive nutritional properties Y Bendaali, C Vaquero, C González, A Morata Food Science & Nutrition 10 (6), 1768-1779, 2022 | 11 | 2022 |
| Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines C Escott, C Vaquero, I Loira, C López, C González, A Morata Foods 11 (22), 3734, 2022 | 10 | 2022 |
| Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine C Vaquero, C Escott, JM Heras, F Carrau, A Morata Food Research International 161, 111891, 2022 | 10 | 2022 |
| Contribution of grape juice to develop new isotonic drinks with antioxidant capacity and interesting sensory properties Y Bendaali, C Vaquero, C González, A Morata Frontiers in Nutrition 9, 890640, 2022 | 10 | 2022 |
| Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts R Peces-Pérez, C Vaquero, MJ Callejo, A Morata ACS omega 7 (21), 17822-17840, 2022 | 10 | 2022 |
| Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal JM del Fresno, C Escott, F Carrau, JE Herbert-Pucheta, C Vaquero, ... Fermentation 8 (11), 654, 2022 | 6 | 2022 |
| Isotonic drinks based on organic grape juice and naturally flavored with herb and spice extracts Y Bendaali, C Vaquero, C Escott, C González, A Morata Beverages 9 (2), 49, 2023 | 4 | 2023 |
| PH control and aroma improvement using the non-Saccharomyces Lachancea thermotolerans and Hanseniaspora Spp. yeasts to improve wine freshness in warm areas A Morata, C Escott, I Loira, JM Del Fresno, C Vaquero, MA Bañuelos, ... Grapes and wine, 223, 2021 | 3 | 2021 |
| UHPH processing of grape must to improve wine quality A Morata, I Loira, C Escott, C Vaquero, MA Bañuelos, JM del Fresno, ... BIO Web of Conferences 56, 02006, 2023 | 1 | 2023 |
| Biological acidification by Lachancea thermotolerans A Morata, I Loira, C González, MA Bañuelos, R Cuerda, JM Heras, ... White wine technology, 131-142, 2022 | 1 | 2022 |
| Physicochemical, Antioxidant Activity, and Sensory Properties of Grape Juice-Herbs Extract Based Isotonic Beverages Y Bendaali, C Escott, C Vaquero, C González, A Morata International Journal of Gastronomy and Food Science, 100986, 2024 | | 2024 |
| Ciclos de compresión-descompresión a 200 MPa para incrementar la extracción de compuestos a partir de los hollejos JM Fresno, I Loira, C Escott, L Otero, M Pérez-Mateos, C Vaquero, ... | | 2024 |
