Arnau Just-Borràs

Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Pol Giménez, Arnau Just-Borràs, Pere Pons et al. · European Food Research and Technology · 2023 · 30 citations · Full text

Food Chemistry, Engineering, Biochemistry +14

Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

Pol Giménez, Sergi Anguela, Arnau Just-Borràs et al. · LWT · 2021 · 22 citations · Full text

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Marco Bustamante, Pol Giménez, Arnau Just-Borràs et al. · Foods · 2024 · 15 citations · Full text

Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins

Pol Giménez, Arnau Just-Borràs, Jordi Gombau et al. · OENO One · 2023 · 11 citations · Full text

Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must

Marco Bustamante, Pol Giménez, Arnau Just-Borràs et al. · OENO One · 2024 · 11 citations · Full text