Carmen González - Concepedia

Author

Carmen González

Also Known As

C González, C. González, Carmen Gonzalez, Carmen González, Carmen González Chamorro, Claudia Verónica Trujillo González, M GONZALEZ, M. C. González, M. Carmen González, M.C. González

109

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

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

About

Carmen González is an author at Universidad Politécnica de Madrid specializing in biotechnology, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	971
2	Engineering	15	16	791
3	Biochemistry	8	8	418
4	Medicine	5	5	290
5	Natural Sciences	1	1	108

Carmen González

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Lachancea thermotolerans Applications in Wine Technology António Morata, Iris Loira, Wendu Tesfaye, Fermentation EngineeringFungal Cell BiologyWine TechnologyMicrobial MetabolismThermal Processing	2018	135
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality Iris Loira, António Morata, Piergiorgio Comuzzo, Food Research International Food FermentationSequential FermentationsSchizosaccharomyces PombeBiotechnologyYeast	2015	122
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies Santiago Benito, António Morata, F. Palomero, Food Chemistry Food ChemistryRed WinesBiosynthesisEngineeringFood Fermentation	2010	119
Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde António Morata, Fernando Calderón, Carmen González, Food Chemistry Red WinesBioorganic ChemistryPyruvic AcidStable PyranoanthocyaninsPhytochemistry	2006	116
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must António Morata, Santiago Benito, Iris Loira, International Journal of Food Microbiology BiosynthesisBioorganic ChemistryBiochemistryFungal Cell BiologyBioenergetics	2012	108
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids António Morata, Carmen González, José Antonio Suárez-Lepe International Journal of Food Microbiology Food ChemistryBiosynthesisEngineeringFood FermentationVinylphenolic Pyranoanthocyanins	2007	87
Emerging preservation technologies in grapes for winemaking António Morata, Iris Loira, Ricardo Vejarano, Trends in Food Science & Technology Food PreservationPreservation TechnologiesWine Tasting	2017	87
Yeast influence on the formation of stable pigments in red winemaking António Morata, Iris Loira, José María Heras, Food Chemistry Food ChemistryBiologyBiosynthesisEngineeringFood Fermentation	2015	81
Effect of Saccharomyces strains on the quality of red wines aged on lees Iris Loira, Ricardo Vejarano, António Morata, Food Chemistry Red WinesFood FermentationWine TastingSaccharomyces StrainsMicrobiology	2013	79
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

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