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Page 1
Biological management of acidity in wine industry: A review.
Vicente J, Baran Y, Navascués E, Santos A, Calderón F, Marquina D, Rauhut D, Benito S. Vicente J, et al. Among authors: navascues e. Int J Food Microbiol. 2022 Aug 16;375:109726. doi: 10.1016/j.ijfoodmicro.2022.109726. Epub 2022 May 19. Int J Food Microbiol. 2022. PMID: 35635990 Free article. Review.
Biotech patents and science policy: the Spanish experience.
Belda I, Penas G, Alonso A, Marquina D, Navascués E, Santos A. Belda I, et al. Among authors: navascues e. Nat Biotechnol. 2014 Jan;32(1):59-61. doi: 10.1038/nbt.2781. Nat Biotechnol. 2014. PMID: 24406929 No abstract available.
Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe.
Vicente J, Wang L, Brezina S, Fritsch S, Navascués E, Santos A, Calderón F, Tesfaye W, Marquina D, Rauhut D, Benito S. Vicente J, et al. Among authors: navascues e. Food Chem X. 2024 Nov 30;24:102054. doi: 10.1016/j.fochx.2024.102054. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39717400 Free PMC article.
18 results