Marta Dizy

High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol

Eva G-Alegrı́a, Isabel Là pez, José Ignacio Ruiz-Sanz et al. · FEMS Microbiology Letters · 2003 · 200 citations · Full text

Biology, Engineering, Food Fermentation +14

Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

Xingchen Wang, Aihua Li, Marta Dizy et al. · Food Chemistry · 2017 · 123 citations · Full text

Aroma Enhancement, Food Fermentation, Rhodotorula Mucilaginosa +4

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

A. Gonzalo-Diago, Marta Dizy, Purificación Fernández‐Zurbano · Food Chemistry · 2014 · 84 citations

Food Chemistry, Red Wines, Wine Perception +5

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

María‐Pilar Sáenz‐Navajas, Vicente Ferreira, Marta Dizy et al. · Analytica Chimica Acta · 2010 · 78 citations

Food Chemistry, Mass Spectrometry Detection, Food Authentication +9

Proteolytic Activity of Yeast Strains During Grape Juice Fermentation

Marta Dizy, Linda F. Bisson · American Journal of Enology and Viticulture · 2000 · 70 citations

Protein Content, Spore Biology, Biosynthesis +13