Miriam González‐Lázaro

Aroma Development during Ripening of<i>Fragaria chiloensis</i>Fruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene

Miriam González‐Lázaro, Carlos Gaete-Eastman, Mónika Valdenegro et al. · Journal of Agricultural and Food Chemistry · 2009 · 73 citations

Plant Physiology, Engineering, Genetics +16

Transcriptome analysis shows activation of the arginine deiminase pathway in Lactococcus lactis as a response to ethanol stress

Lorena Díez, Ana Solopova, Rocío Fernández-Pérez et al. · International Journal of Food Microbiology · 2017 · 37 citations · Full text

Biosynthesis, Transcriptome Analysis, Alcohol Dehydrogenases +8

Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

Silvia Pérez‐Magariño, Marta Bueno‐Herrera, Pedro López de la Cuesta et al. · European Food Research and Technology · 2018 · 19 citations

Food Chemistry, Volatile Composition, Flavoromics +4

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

Miriam González‐Lázaro, Leticia Martínez‐Lapuente, Zenaida Guadalupe et al. · Journal of the Science of Food and Agriculture · 2020 · 16 citations

Influence of seaweed foliar application to Tempranillo grapevines on grape and wine phenolic compounds over two vintages

Teresa Garde‐Cerdán, Gastón Gutiérrez‐Gamboa, Belén Ayestarán et al. · Food Chemistry · 2020 · 13 citations

Food Chemistry, Agricultural Chemistry, Wine Phenolic Compounds +5