En esta sección se incorporan los links a algunos libros, capítulos de libro, o artículos elaborados por profesores del Máster SALINA y de libre acceso (open access)
2022
Grapes and Wine
Edited by Antonio Morata, Iris Loira, and Karen González
https://www.intechopen.com/books/10901
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non- Saccharomyces Yeasts
Rosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, and Antonio Morata
https://doi.org/10.1021/acsomega.2c01035
Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties
Yasmina Bendaali, Cristian Vaquero, Carmen Gonzalez, and Antonio Morata
https://doi.org/10.3389/fnut.2022.890640
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 the Wine
Cristian Vaquero, Carlos Escott, Iris Loira, Buenaventura Guamis, Juan Manuel del Fresno, Joan Miquel Quevedo, Ramon Gervilla, Sergi de Lamo, Raúl Ferrer-Gallego, Carmen González, María Antonia Bañuelos, José Antonio Suárez-Lepe & Antonio Morata
https://doi.org/10.1007/s11947-022-02766-8
Elaboration of an organic beverage based on grape juice with positive nutritional properties
Yasmina Bendaali, Cristian Vaquero, Carmen Gonzalez and Antonio Morata
https://doi.org/10.1002/fsn3.2795
2021
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
by Antonio Morata, Carlos Escott, Iris Loira, Carmen López, Felipe Palomero and Carmen González
https://doi.org/10.3390/antiox10121863
2020
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas
https://doi.org/10.3390/microorganisms8060830
Optimal management of oil content variability in olive mill batches by NIR spectroscopy
https://www.nature.com/articles/s41598-019-50342-6
Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
https://doi.org/10.3390/biom10010034
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
https://doi.org/10.3390/biom10010034
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
2019
Advances in Grape and Wine Biotechnology
Edited by Antonio Morata and Iris Loira
https://www.intechopen.com/books/8054
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
https://doi.org/10.3390/molecules24244490
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Enological Repercussions of Non-Saccharomyces Species
https://www.mdpi.com/books/pdfview/book/1749
© 2019 by the authors; CC BY-NC-ND licence
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
https://doi.org/10.3390/molecules24030635
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
2018
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae
https://doi.org/10.3390/molecules23092353
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
https://pubs.acs.org/doi/10.1021/acsomega.8b01828
Copyright © 2018 American Chemical Society
ACS AuthorChoice‘Influencia de la refermentación en botella con levaduras no-Saccharomyces en la calidad de la cerveza’ publicado en Revista Cerveza y Malta, 2018, 220, 28-33; Arévalo, E. TFM dirigido por MJ Callejo y A Morata
2018 Revista Cerveza y Malta-nº220
‘Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition’ publicado en Fermentation, 2018, 4(3), 70; Loira, I., Morata, A., Palomero, F., C. González, J. A. Suárez Lepe
https://doi.org/10.3390/fermentation4030070
‘Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking’ publicado en Fermentation, 2018, 4(3), 69; por Escott, C., del Fresno, J. M., Loira, I., Morata, A., J. A. Suárez Lepe
https://doi.org/10.3390/fermentation4030069
‘Lachancea thermotolerans Applications in Wine Technology’, publicado en Fermentation, 2018, 4(3), 53; por A. Morata, I. Loira, W. Tesfaye, M. A. Bañuelos, C. González, J. A. Suárez Lepe
https://doi.org/10.3390/fermentation4030053
‘Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability’ publicado en Food Science and Nutrition, 2018, 6, 27-35, por Fernández-Vázquez, R., Stinco, C. M., Hernanz Vila, D., Heredia, F. J., Chaya, C., Vicario, I. M.
‘Aplicaciones biotecnológicas recientes en la elaboración de cerveza’ publicado en Cerveza y malta, 2017, 216, 28-32, por Callejo, M. J., González, C., & Morata, A.
2017Cerveza y Malta ES1SMFA77_ES1PMFALC101_4753_001
‘Yeast – Industrial Applications’ Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-3600-2, Print ISBN 978-953-51-3599-9, 298 pages, Publisher: InTech, Chapters published November 08, 2017 under CC BY 3.0 license
Edited Volume
https://www.intechopen.com/books/yeast-industrial-applications
https://www.intechopen.com/books/yeast-industrial-applications/wine-spoilage-yeasts-control-strategy
‘Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers’ autores M. J. Callejo, C. González y A. Morata, en el libro: ‘BREWING TECHNOLOGY’ (ISBN 978-953-51-3341-4) editado por el profesor Makoto Kanauchi de la Miyagi University, Japan.
‘Grape and Wine Biotechnology’. Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-2693-5, Print ISBN 978-953-51-2692-8, 468 pages, Publisher: InTech, 2016 DOI: 10.5772/61694
https://www.intechopen.com/books/grape-and-wine-biotechnology
Revista Alimentaria. La Profesora Karen González es miembro del consejo editorial de esta revista que se publica desde 1964, y trata temas de Ciencia y Tecnología de los Alimentos, Ordenación y Seguridad Alimentaria.
http://www.revistaalimentaria.es/
‘Nuevos tipos de levaduras en enología: Utilizacion de no-Saccharomyces‘. Antonio Morata y Jose Antonio Suárez Lepe. 2016. Eneo-Interempresas.
