M. Fernández-González

Red-Color Related Phenolic Composition of Garnacha Tintorera (<i>Vitis vinifera</i>L.) Grapes and Red Wines

Noelia Castillo-Muñoz, M. Fernández-González, Sergio Gómez‐Alonso et al. · Journal of Agricultural and Food Chemistry · 2009 · 155 citations

Food Chemistry, Red Wines, Biosynthesis +11

Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

M. Fernández-González, Rocco Di Stefano · Food Microbiology · 2002 · 114 citations

Biosynthesis, Engineering, Biotransformation +7

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 et al. · European Food Research and Technology · 2014 · 66 citations

Red Wines, Wickerhamomyces Anomalus, Food Fermentation +6

Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Sergio Gómez‐Alonso et al. · Journal of Food Composition and Analysis · 2007 · 59 citations

Food Chemistry, Biosynthesis, Engineering +9

Safety Evaluation of Yeasts With Probiotic Potential

Pilar Fernández‐Pacheco, Inés María Ramos, M. Fernández-González et al. · Frontiers in Nutrition · 2021 · 58 citations · Full text