María Jesús Callejo

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Iris Loira, António Morata, Piergiorgio Comuzzo et al. · Food Research International · 2015 · 122 citations · Full text

Food Fermentation, Sequential Fermentations, Schizosaccharomyces Pombe +4

Emerging preservation technologies in grapes for winemaking

António Morata, Iris Loira, Ricardo Vejarano et al. · Trends in Food Science & Technology · 2017 · 87 citations

Food Preservation, Preservation Technologies, Wine Tasting

Yeast influence on the formation of stable pigments in red winemaking

António Morata, Iris Loira, José María Heras et al. · Food Chemistry · 2015 · 81 citations

Food Chemistry, Biology, Biosynthesis +11

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

María Jesús Callejo · Journal of Sensory Studies · 2011 · 78 citations

Food Chemistry, Nutrition, Food Authenticity +15

Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers

María Jesús Callejo, J. J. García Navas, Ralph Thomas Alba et al. · European Food Research and Technology · 2019 · 57 citations · Full text

Food Fermentation, Craft Beers, Yeast +2