M. Fernández-González

Author

Also Known As

Fernández-González, M., M FERNANDEZGONZALEZ, M Fernández-González, M. FERNÁNDEZ-GONZÁLEZ, M. Fernández González, M. Fernández-González, Monica Fernández-González, Mónica Fernández-González, Mónica Fernández González, Mónica Fernández-González

Publications

848

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Instituto de Ciencias de la Vid y del Vino Azienda Sanitaria Locale di Asti Stellenbosch University Hospital General Universitario de Albacete

About

M. Fernández-González is an author at University of Castilla-La Mancha specializing in microbiology, food fermentation, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	377
2	Engineering	5	5	316
3	Medicine	5	5	145
4	Natural Sciences	2	2	36
5	Public Health	1	1	49

M. Fernández-González

Publications

800

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry Food ChemistryRed WinesBiosynthesisBotanyBerry Flesh	2009	155
Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species M. Fernández-González, Rocco Di Stefano Food Microbiology BiosynthesisEngineeringBiotransformationBiochemistryGlycobiology	2002	114
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
Safety Evaluation of Yeasts With Probiotic Potential Pilar Fernández‐Pacheco, Inés María Ramos, M. Fernández-González, Frontiers in Nutrition	2021	58
Evaluation of polygalacturonase activity in wine strains M. Fernández-González, Juan Úbeda, T.G. Vasudevan, FEMS Microbiology Letters BiosynthesisEngineeringFood FermentationBiotransformationGenetics	2004	56
Microbial communities in air and wine of a winery at two consecutive vintages Fátima Pérez-Martín, Susana Seseña, M. Fernández-González, International Journal of Food Microbiology Microbial DiversityMicrobial ContaminationMedicineMicrobial CommunitiesFood Microbiology	2014	49
Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine M. Fernández-González, Juan Úbeda, Ricardo R. Cordero Otero, International Journal of Food Microbiology BiomanufacturingEngineeringFood FermentationBiochemical EngineeringSynthetic Biology	2005	48
Fractionation of glycoside aroma precursors in neutral grapes. Hydrolysis and conversion by Saccharomyces cerevisiae M. Fernández-González, Rocco Di Stefano LWT BiosynthesisEngineeringFood FermentationBiochemistrySaccharomyces Cerevisiae	2004	39
Yeasts Present During Wine Fermentation: Comparative Analysis of Conventional Plating and PCR-TTGE M. Fernández-González, Juan Carlos Espinosa, Juan Úbeda Systematic and Applied Microbiology Food FermentationYeasts PresentBiotechnologyWine TastingYeast	2001	29

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