Carlos Escott - Concepedia

Author

Carlos Escott

Universidad Politécnica de Madrid ORCID

Also Known As

C. Escott, C.. Escott, Carlos ESCOTT, Carlos Escott, Escott, Carlos

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universidad Politécnica de Madrid Universidad de la República de Uruguay Agropolis International Universitat Autònoma de Barcelona Centro Tecnológico del Mar

About

Carlos Escott is an author at Universidad Politécnica de Madrid specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	630
2	Engineering	10	10	441
3	Biochemistry	7	7	331
4	Medicine	5	5	304
5	Biology	1	1	54

Carlos Escott

Publications

Citations

H-Index

Page 1

	Year	Citations
Applications of Metschnikowia pulcherrima in Wine Biotechnology António Morata, Iris Loira, Carlos Escott, Fermentation Wine BiotechnologyBiosynthesisEngineeringBiochemistryBioenergetics	2019	133
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines Kai Chen, Carlos Escott, Iris Loira, Food Microbiology Food ChemistryTanninNon-saccharomyces YeastsYeastBeverage Industry	2017	118
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality Juan Manuel del Fresno, António Morata, Iris Loira, European Food Research and Technology BiomanufacturingSequential FermentationFood FermentationIn Vitro FermentationBiochemical Engineering	2017	65
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts Carlos Escott, Juan Manuel del Fresno, Iris Loira, Food Chemistry Food ChemistryRed WinesBiosynthesisSequential FermentationFood Fermentation	2017	61
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation María Antonia Bañuelos, Iris Loira, Carlos Escott, Food and Bioprocess Technology BiomanufacturingHigh Hydrostatic PressureFood FermentationGrape ProcessingMust Fermentation	2016	60
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers María Jesús Callejo, J. J. García Navas, Ralph Thomas Alba, European Food Research and Technology Food FermentationCraft BeersYeastWort FermentationBeer Conditioning	2019	57
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking Carlos Escott, Juan Manuel del Fresno, Iris Loira, Fermentation Food ChemistryBiologyBiosynthesisEngineeringFood Fermentation	2018	54
Pulsed Light Effect in Red Grape Quality and Fermentation Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Food and Bioprocess Technology RipeningLight Effect	2017	47
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine Kai Chen, Carlos Escott, Iris Loira, Molecules	2016	42
White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality Ma Antonia Bañuelos, Iris Loira, B. Güamis, Food Chemistry EngineeringFood FermentationBiochemistryBiotechnologyBiochemical Engineering	2020	37

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