Eva Navascués

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

Ignacio Belda, Eva Navascués, Domingo Marquina et al. · Applied Microbiology and Biotechnology · 2014 · 183 citations

Wine Fermentations, Industrial Mycology, Food Fermentation +4

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

Ignacio Belda, Javier Ruíz, Ana Alastruey‐Izquierdo et al. · Frontiers in Microbiology · 2016 · 123 citations · Full text

Yeast Isolates, Biosynthesis, Enzymatic Basis +14

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Ignacio Belda, Javier Ruíz, Beata Beisert et al. · International Journal of Food Microbiology · 2017 · 107 citations

Industrial Mycology, Food Fermentation, Varietal Thiol +2

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

Ignacio Belda, Lorena B. Conchillo, Javier Ruíz et al. · International Journal of Food Microbiology · 2016 · 95 citations

Food Chemistry, Engineering, Food Fermentation +7

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Javier Ruíz, Ignacio Belda, Beata Beisert et al. · Applied Microbiology and Biotechnology · 2018 · 90 citations

Food Chemistry, Analytical Impact, Botany +4