José Vicente Gil

Studies on acetate ester production by non-Saccharomyces wine yeasts

Virginia Rojas, José Vicente Gil, F. Piñaga et al. · International Journal of Food Microbiology · 2001 · 307 citations

Biosynthesis, Biomanufacturing, Food Fermentation +5

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana, José Vicente Gil, Salvador Genovés et al. · Food Microbiology · 2008 · 270 citations

Biology, Biosynthesis, Rational Selection +12

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Andrea Aleixandre, José Vicente Gil, Jorge Sineiro et al. · Food Chemistry · 2021 · 248 citations · Full text

Hydrophilins from distant organisms can protect enzymatic activities from water limitation effects<i>in vitro</i>

José Luis Reyes, Marı́a J. Rodrigo, José M. Colmenero‐Flores et al. · Plant Cell & Environment · 2005 · 165 citations · Full text

Water Limitation Effects, Engineering, Molecular Biology +18

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Sergi Maicas, José Vicente Gil, Isabel Pardo et al. · Food Research International · 1999 · 155 citations

Malolactic Bacteria, Food Fermentation, Volatile Composition +4