Pedro Miguel Izquierdo Cañas

Author

Also Known As

Izquierdo Cañas, P. M., P. M. Izquierdo Cañas, P.M Izquierdo Cañas, P.M. Izquierdo Cañas, Pedro M. Izquierdo Cañas, Pedro Miguel Izquierdo Cañas

Publications

536

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Instituto de Ciencias de la Vid y del Vino

About

Pedro Miguel Izquierdo Cañas is an author at University of Castilla-La Mancha specializing in health sciences, food fermentation, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	410
2	Microbiology	7	7	357
3	Engineering	3	3	139
4	Medicine	3	3	152
5	Biochemistry	2	2	98

Pedro Miguel Izquierdo Cañas

Publications

504

Citations

H-Index

Page 1

	Year	Citations
Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation Pedro Miguel Izquierdo Cañas, Esteban García Romero, Sergio Gómez‐Alonso, Journal of Food Composition and Analysis Aromatic CompositionFood FermentationFlavoromicsTempranillo WinesWine Tasting	2008	79
Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines Pedro Miguel Izquierdo Cañas, Fátima Pérez-Martín, Esteban García Romero, International Journal of Food Microbiology Merlot WinesMalolactic BacteriumFood FermentationMicrobial ContaminationInoculation Time	2012	71
Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines Pedro Miguel Izquierdo Cañas, Esteban García‐Romero, José María Heras Manso, European Food Research and Technology Red WinesWickerhamomyces AnomalusFood FermentationWine TastingYeast	2014	66
Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines Pedro Miguel Izquierdo Cañas, Esteban García Romero, Sergio Gómez‐Alonso, Journal of Food Composition and Analysis Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	2007	59
Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez-Martín, Food Science and Technology International Alcoholic FermentationFood FermentationFood AnalysisLactic Acid BacteriaBiochemical Engineering	2014	44
Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine Pedro Miguel Izquierdo Cañas, Sergio Gómez‐Alonso, Patricia Ruiz, Journal of Food Protection BiosynthesisMalolactic FermentationFood FermentationBiogenic Amine ProductionEngineering	2009	41
Study of the oenological characteristicsand enzymatic activities of wine yeasts Juan Francisco Úbeda Iranzo, Ana Isabel Briones Pérez, Pedro Miguel Izquierdo Cañas Food Microbiology Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry	1998	39
Ecological study of lactic acid microbiota isolated from Tempranillo wines of Castilla-La Mancha Pedro Miguel Izquierdo Cañas, Patricia Ruiz, Susana Seseña, Journal of Bioscience and Bioengineering Microbial DiversityLactic Acid MicrobiotaFood FermentationLactic Acid BacteriaTempranillo Wines	2009	37
Study of the karyotype of wine yeasts isolated in the region of Valdepeñas in two consecutive vintages Pedro Miguel Izquierdo Cañas, Juan Francisco Úbeda Iranzo, Ana Isabel Briones Pérez Food Microbiology Consecutive VintagesWine YeastsYeast	1997	35
Enhancement of flavour properties in wines using sequential inoculations of non-Saccharomyces (Hansenula and Torulaspora) and Saccharomyces yeast Pedro Miguel Izquierdo Cañas, Antonio Tomás Palacios García, Esteban García Romero Julius Kühn-Institut	2015	18

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