C. A. Uthurry

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Iris Loira, Ricardo Vejarano, María Antonia Bañuelos et al. · LWT · 2014 · 118 citations · Full text

Biosynthesis, Sequential Fermentation, Food Fermentation +13

Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

C. A. Uthurry, José Antonio Suárez Lepe, J. Lombardero et al. · Food Chemistry · 2005 · 105 citations

Food Chemistry, Biosynthesis, Engineering +10

Ethyl carbamate concentrations of typical Spanish red wines

C. A. Uthurry, Fernando Rodríguez Varela, B. Colomo et al. · Food Chemistry · 2004 · 53 citations

Food Chemistry, Agricultural Chemistry, Tannin +4

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts

Santiago Benito, F. Palomero, António Morata et al. · International Journal of Food Microbiology · 2009 · 49 citations

Food Chemistry, Red Wines, Biosynthesis +6

Role of honey polyphenols in health

C. A. Uthurry, David Hevia, Carmen Gómez‐Cordovés · Journal of ApiProduct and ApiMedical Science · 2011 · 42 citations

Food Chemistry, Allergy, Toxicology +4