María C. Millán

Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

Eva Valero, Lourdes Moyano, María C. Millán et al. · Food Chemistry · 2002 · 122 citations

Food Chemistry, Biosynthesis, Biomanufacturing +12

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

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation

Eva Valero, María C. Millán, Juan Carlos Mauricio et al. · American Journal of Enology and Viticulture · 1998 · 28 citations

Food Chemistry, Lipid Analysis, Alcoholic Fermentation +15

Sweet Wine Production by Two Osmotolerant <i>Saccharomyces cerevisiae</i> Strains

Teresa García‐Martínez, Nieves López de Lerma, Juan Moreno et al. · Journal of Food Science · 2013 · 18 citations · Full text