Dulce María Diaz-Montaño

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Dulce María Diaz-Montaño, Marie-Line Délia, Mirna Estarrón‐Espinosa et al. · Enzyme and Microbial Technology · 2008 · 80 citations

Yeast Strains, Food Fermentation, In Vitro Fermentation +6

Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation

Ivonne Wendolyne González-Robles, Mirna Estarrón‐Espinosa, Dulce María Diaz-Montaño · Antonie van Leeuwenhoek · 2015 · 33 citations

Volatile Compounds, Food Fermentation, Fermentative Capabilities +4

Carboxyl ester hydrolases production and growth of a halophilic archaeon, Halobacterium sp. NRC-1

Rosa María Camacho-Ruiz, Juan Carlos Mateos‐Díaz, Dulce María Diaz-Montaño et al. · Extremophiles · 2009 · 26 citations

Halogenation, Halophilic Archaeon, Biosynthesis +9

Improvement of growth, fermentative efficiency and ethanol tolerance of <i>Kloeckera africana</i> during the fermentation of <i>Agave tequilana</i> juice by addition of yeast extract

Dulce María Diaz-Montaño, Ernesto Favela‐Torres, Jesús Córdova · Journal of the Science of Food and Agriculture · 2009 · 24 citations · Full text

Unstructured Kinetic Model for Tequila Batch Fermentation

Melchor Arellano‐Plaza, Enrique J. Herrera-López, Dulce María Diaz-Montaño et al. · 2007 · 23 citations

Process Design, Engineering, Bioenergy +11