Pol Giménez

Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Pol Giménez, Arnau Just-Borràs, Pere Pons et al. · European Food Research and Technology · 2023 · 30 citations · Full text

Food Chemistry, Engineering, Biochemistry +14

Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

Pol Giménez, Sergi Anguela, Arnau Just-Borràs et al. · LWT · 2021 · 22 citations · Full text

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Pere Pons‐Mercadé, Pol Giménez, Glòria Vilomara et al. · Australian Journal of Grape and Wine Research · 2021 · 21 citations

Autolysis Attributes, Glycobiology, Consecutive Vintages +16

Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time

Pere Pons‐Mercadé, Pol Giménez, Jordi Gombau et al. · Food Chemistry · 2020 · 16 citations

Longevity, Oxygen Consumption Rate, Aging Time

Measuring the oxygen consumption rate of some inactivated dry yeasts: comparison with other common wine antioxidants

Pere Pons‐Mercadé, Sergi Anguela, Pol Giménez et al. · OENO One · 2021 · 16 citations · Full text

Food Chemistry, Food Fermentation, Health Sciences +10