Jaime Moreno‐García

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

Florin Vararu, Jaime Moreno‐García, Cătălin Zamfir et al. · Food Chemistry · 2015 · 52 citations

Starter Cultures, Food Fermentation, Flavoromics +7

Yeast immobilization systems for second‐generation ethanol production: actual trends and future perspectives

Helena Chacón‐Navarrete, Carlos Martı́n, Jaime Moreno‐García · Biofuels Bioproducts and Biorefining · 2021 · 38 citations · Full text

Engineering, Bioenergy, Bioprocess Engineering +20

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

Jaime Moreno‐García, Teresa García‐Martínez, María C. Millán et al. · Food Microbiology · 2015 · 35 citations

Biosynthesis, Engineering, Food Fermentation +8

A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

Jaime Moreno‐García, Teresa García‐Martínez, Juan Moreno et al. · International Journal of Food Microbiology · 2013 · 34 citations

Mitochondrial Function, Biochemistry, Medicine +10

Biological aging status characterization of Sherry type wines using statistical and oenological criteria

Jaime Moreno‐García, Rafaela Raposo, Juan Moreno · Food Research International · 2013 · 33 citations

Shelf Life, Aging, Longevity +10