José Antonio Suárez-Lepe

Author

Also Known As

Daniel Palmero Llamas, J SUAREZLEPE, J. A. Suárez-Lepe, J. Suárez-Lepe, J.A. Suarez-Lepe, J.A. Suárez-Lepe, J.A. Suárez‐Lepe, Jose A. Suárez-Lepe, Jose Antonio Suárez-Lepe, Jose Suárez-Lepe

Publications

3.9K

Citations

H-Index

Concepts

All Affiliations

Universidad Politécnica de Madrid Gansu Agricultural University Universitat Autònoma de Barcelona

About

José Antonio Suárez-Lepe 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	23	27	1.7K
2	Engineering	20	22	1.3K
3	Biochemistry	10	10	643
4	Medicine	9	9	577
5	Natural Sciences	1	1	108

José Antonio Suárez-Lepe

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
New trends in yeast selection for winemaking José Antonio Suárez-Lepe, António Morata Trends in Food Science & Technology EngineeringFood FermentationBiochemical EngineeringBiotechnologyWine Tasting	2011	201
Applications of Metschnikowia pulcherrima in Wine Biotechnology António Morata, Iris Loira, Carlos Escott, Fermentation Wine BiotechnologyBiosynthesisEngineeringBiochemistryBioenergetics	2019	133
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
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality Iris Loira, Ricardo Vejarano, María Antonia Bañuelos, LWT BiosynthesisSequential FermentationFood FermentationBiochemistryIn Vitro Fermentation	2014	118
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
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
New genera of yeasts for over-lees aging of red wine F. Palomero, António Morata, Santiago Benito, Food Chemistry BiologyFood FermentationYeastMicrobiologyRed Wine	2008	106
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
Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety Anastasia Mylona, Juan Manuel del Fresno, F. Palomero, International Journal of Food Microbiology Food FermentationBiotechnologyYeastFood MicrobiologyWine Composition	2016	87

Page 1