Moreno JJ - Search Results

1

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration.

González-Jiménez MDC, Moreno-García J, García-Martínez T, Moreno JJ, Puig-Pujol A, Capdevilla F, Mauricio JC. González-Jiménez MDC, et al. Among authors: moreno garcia j, moreno jj. Microorganisms. 2020 Mar 13;8(3):403. doi: 10.3390/microorganisms8030403. Microorganisms. 2020. PMID: 32183073 Free PMC article.

2

Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds.

Peinado RA, Moreno JJ, Ortega JM, Mauricio JC. Peinado RA, et al. Among authors: moreno jj. J Agric Food Chem. 2003 Oct 8;51(21):6198-203. doi: 10.1021/jf034512j. J Agric Food Chem. 2003. PMID: 14518944

3

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.

Peinado RA, Mauricio JC, Ortega JM, Medina M, Moreno J. Peinado RA, et al. Biotechnol Lett. 2003 Nov;25(22):1887-91. doi: 10.1023/b:bile.0000003977.96510.5f. Biotechnol Lett. 2003. PMID: 14719822

4

Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.

Peinado RA, Moreno JJ, Maestre O, Ortega JM, Medina M, Mauricio JC. Peinado RA, et al. Among authors: moreno jj. J Agric Food Chem. 2004 Feb 11;52(3):493-7. doi: 10.1021/jf035030a. J Agric Food Chem. 2004. PMID: 14759138

5

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.

Peinado RA, Moreno J, Medina M, Mauricio JC. Peinado RA, et al. Biotechnol Lett. 2004 May;26(9):757-62. doi: 10.1023/b:bile.0000024102.58987.de. Biotechnol Lett. 2004. PMID: 15195978

6

Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.

Peinado RA, Mauricio JC, Medina M, Moreno JJ. Peinado RA, et al. Among authors: moreno jj. J Agric Food Chem. 2004 Jul 14;52(14):4529-34. doi: 10.1021/jf049853r. J Agric Food Chem. 2004. PMID: 15237962

7

Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape must.

Peinado RA, Moreno JJ, Medina M, Mauricio JC. Peinado RA, et al. Among authors: moreno jj. J Agric Food Chem. 2005 Feb 23;53(4):1017-21. doi: 10.1021/jf048764b. J Agric Food Chem. 2005. PMID: 15713014

8

Use of a novel immobilization yeast system for winemaking.

Peinado RA, Moreno JJ, Maestre O, Mauricio JC. Peinado RA, et al. Among authors: moreno jj. Biotechnol Lett. 2005 Sep;27(18):1421-4. doi: 10.1007/s10529-005-0939-2. Biotechnol Lett. 2005. PMID: 16215861

9

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes.

Peinado RA, Maestre O, Mauricio JC, Moreno JJ. Peinado RA, et al. Among authors: moreno jj. J Agric Food Chem. 2009 Mar 25;57(6):2368-77. doi: 10.1021/jf803479r. J Agric Food Chem. 2009. PMID: 19243129

10

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.

López de Lerma N, García-Martínez T, Moreno J, Mauricio JC, Peinado RA. López de Lerma N, et al. Food Chem. 2012 Dec 15;135(4):2445-52. doi: 10.1016/j.foodchem.2012.07.058. Epub 2012 Jul 20. Food Chem. 2012. PMID: 22980827

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