Teresa García‐Martínez

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Rafael Martínez, Teresa García‐Martínez, Anna Puig‐Pujol et al. · Food Chemistry · 2017 · 67 citations

Wine Aroma, Co2 Pressure, Sealed Bottle +1

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Nieves López de Lerma, Rafael A. Peinado, Anna Puig‐Pujol et al. · Food Chemistry · 2018 · 65 citations

Aromatic Profile, Yeast Strains, Biomanufacturing +8

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Rafael Martínez, Juan Moreno, Andrea Bellincontro et al. · Food Chemistry · 2020 · 58 citations

Food Chemistry, Yeast Formats, Beverage Industry +3

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

Juan Martín‐Gómez, Teresa García‐Martínez, M. Ángeles Varo et al. · LWT · 2021 · 49 citations

Food Chemistry, Phenolic Compounds, Mixed Blueberry +6

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

Teresa García‐Martínez, Andrea Bellincontro, Nieves López de Lerma et al. · Food Chemistry · 2011 · 45 citations

Food Chemistry, Food Fermentation, Food Analysis +5