Search Results - "Navascués, Eva"

Yield estimation using machine learning from satellite imagery by de la Fuente, David, Rivilla, Elena, Tena, Ana, Vitorino, João, Navascués, Eva, Tabasco, Antonio

“…Accurate and early yield estimation (from pea size) allows 1.- Make decisions at field level: green harvesting, irrigation management. 2.- Advance or organise…”
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Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality by Belda, Ignacio, Navascués, Eva, Marquina, Domingo, Santos, Antonio, Calderon, Fernando, Benito, Santiago

“…This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation…”
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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine by Ruiz, Javier, Kiene, Florian, Belda, Ignacio, Fracassetti, Daniela, Marquina, Domingo, Navascués, Eva, Calderón, Fernando, Benito, Angel, Rauhut, Doris, Santos, Antonio, Benito, Santiago

“…Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review…”
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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement by Belda, Ignacio, Ruiz, Javier, Esteban-Fernández, Adelaida, Navascués, Eva, Marquina, Domingo, Santos, Antonio, Moreno-Arribas, M Victoria

“…Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The…”
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Biological management of acidity in wine industry: A review by Vicente, Javier, Baran, Yasemin, Navascués, Eva, Santos, Antonio, Calderón, Fernando, Marquina, Domingo, Rauhut, Doris, Benito, Santiago

“…Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation…”
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Ocular Surface Comfort During the Day Assessed by Instant Reporting in Different Types of Contact and Non–Contact Lens Wearers by Santodomingo-Rubido, Jacinto, Barrado-Navascués, Eva, Rubido-Crespo, María-José

“…OBJECTIVE:To compare instant reporting of comfort throughout the day in hydrogel, silicone-hydrogel, gas-permeable, and non–contact lens wearers. METHODS:More…”
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Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations by Belda, Ignacio, Ruiz, Javier, Beisert, Beata, Navascués, Eva, Marquina, Domingo, Calderón, Fernando, Rauhut, Doris, Benito, Santiago, Santos, Antonio

“…In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact…”
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Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring by Vicente, Javier, Navascués, Eva, Benito, Santiago, Marquina, Domingo, Santos, Antonio

“…Climate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem. Lachancea thermotolerans,…”
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Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines by Ruiz, Javier, Belda, Ignacio, Beisert, Beata, Navascués, Eva, Marquina, Domingo, Calderón, Fernando, Rauhut, Doris, Santos, Antonio, Benito, Santiago

“…Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal…”
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Drug‐induced ocular side‐effects with isotretinoin by Santodomingo‐Rubido, Jacinto, Barrado‐Navascués, Eva, Rubido‐Crespo, María‐José

“…Whereas there are numerous reported ocular side‐effects from isotretinoin medication, we present the first case report of corneal steepening after systemic…”
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Outlining the influence of non‐conventional yeasts in wine ageing over lees by Belda, Ignacio, Navascués, Eva, Marquina, Domingo, Santos, Antonio, Calderón, Fernando, Benito, Santiago

“…During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non‐Saccharomyces yeasts as alternative tools to manage the…”
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Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking by Belda, Ignacio, Conchillo, Lorena B., Ruiz, Javier, Navascués, Eva, Marquina, Domingo, Santos, Antonio

“…Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process,…”
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Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity by Belda, Ignacio, Ruiz, Javier, Navascués, Eva, Marquina, Domingo, Santos, Antonio

“…The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The…”
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Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species by Belda, Ignacio, Ruiz, Javier, Alastruey-Izquierdo, Ana, Navascués, Eva, Marquina, Domingo, Santos, Antonio

“…Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts…”
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Compatibility of two new silicone hydrogel contact lenses with three soft contact lens multipurpose solutions by Santodomingo-Rubido, Jacinto, Barrado-Navascués, Eva, Rubido-Crespo, María-José, Sugimoto, Keiji, Sawano, Tadashi

“…Purpose:  The purpose of this study is to assess corneal staining and subjective symptom ratings with six different silicone hydrogel contact lens/multipurpose…”
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Directed metabolomic approaches for the characterization and development of new yeast strains by Belda, Ignacio, Benito, Santiago, Ruiz, Javier, Conchillo, Lorena B., Alonso, Alejandro, Marquina, Domingo, Calderón, Fernando, Navascués, Eva, Santos, Antonio

“…Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the…”
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Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge by Vicente, Javier, Kelanne, Niina, Rodrigo-Burgos, Lydia, Navascués, Eva, Calderón, Fernando, Santos, Antonio, Marquina, Domingo, Yang, Baoru, Benito, Santiago

“…Abstract The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces…”
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An Integrative View of the Role of Lachancea thermotolerans in Wine Technology by Vicente, Javier, Navascués, Eva, Calderón, Fernando, Santos, Antonio, Marquina, Domingo, Benito, Santiago

“…The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial…”
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Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis by Santos, Antonio, Navascués, Eva, Bravo, Enrique, Marquina, Domingo

“…Brettanomyces bruxellensis is one of the most damaging species for wine quality, and tools for controlling its growth are limited. In this study, thirty-nine…”
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Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene by Benito-Vazquez, Iván, Belda, Ignacio, Ruiz, Javier, Vicente, Javier, Navascués, Eva, Marquina, Domingo, Santos, Antonio

“…Brettanomyces bruxellensis is among the main spoilage yeasts in wine usually found in oak barrels. As routine, laboratories at wineries use…”
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