Lydia Mingorance‐Cazorla

Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

Josefa Marı́a Clemente-Jiménez, Lydia Mingorance‐Cazorla, Sergio Martínez‐Rodríguez et al. · Food Microbiology · 2004 · 241 citations

Biosynthesis, Engineering, Food Fermentation +9

Influence of sequential yeast mixtures on wine fermentation

Josefa Marı́a Clemente-Jiménez, Lydia Mingorance‐Cazorla, Sergio Martínez‐Rodríguez et al. · International Journal of Food Microbiology · 2004 · 165 citations

Food Chemistry, Food Fermentation, Biochemical Engineering +4

Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and the two internal transcribed spacers

Francisco Javier Las Heras‐Vázquez, Lydia Mingorance‐Cazorla, Josefa María Clemente-Jimenez et al. · FEMS Yeast Research · 2003 · 121 citations

Biology, Internal Transcribed Spacers, Yeast Isolates +11

Contribution of different natural yeasts to the aroma of two alcoholic beverages

Lydia Mingorance‐Cazorla · World Journal of Microbiology and Biotechnology · 2003 · 75 citations

Complete Conversion of <scp>d</scp> , <scp>l</scp> ‐5‐Monosubstituted Hydantoins with a Low Velocity of Chemical Racemization into <scp>d</scp> ‐Amino Acids Using Whole Cells of Recombinant <i>Escherichia coli</i>

Sergio Martínez‐Rodríguez, Francisco Javier Las Heras‐Vázquez, Josefa Marı́a Clemente-Jiménez et al. · Biotechnology Progress · 2002 · 44 citations