Items where author is "Escott Pérez, Carlos"

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Morata Barrado, Antonio Dionisio and Escott Pérez, Carlos and Loira, Iris and Fresno Flórez, Juan Manuel del and Gonzalez Chamorro, M. Carmen and Suarez Lepe, Jose Antonio (2019). Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making. "Molecules", v. 24 (n. 24); p. 4490. ISSN 1420-3049. https://doi.org/10.3390/molecules24244490.

Morata Barrado, Antonio Dionisio and Loira, Iris and Escott Pérez, Carlos and Fresno Flórez, Juan Manuel del and Bañuelos Bernabe, Maria Antonia and Suarez Lepe, Jose Antonio (2019). Applications of Metschnikowia pulcherrima in Wine Biotechnology. "Fermentation", v. 5 (n. 3); p. 63. ISSN 2311-5637. https://doi.org/10.3390/fermentation5030063.

Fresno Flórez, Juan Manuel del and Morata Barrado, Antonio Dionisio and Escott Pérez, Carlos and Loira, Iris and Suarez Lepe, Jose Antonio (2019). Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines. "Molecules", v. 24 (n. 3); p. 635. ISSN 1420-3049. https://doi.org/10.3390/molecules24030635.

Callejo González, Maria Jesús and García Navas, J.J. and Alba, R. and Escott Pérez, Carlos and Loira, Iris and Gonzalez Chamorro, M. Carmen and Morata Barrado, Antonio Dionisio (2019). Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers. "European Food Research and Technology", v. 245 (n. 6); pp. 1229-1238. ISSN 1438-2377. https://doi.org/10.1007/s00217-019-03244-w.

Escott Pérez, Carlos (2018). Use of non-Saccharomyces yeasts to enhance the quality of red wines. Thesis (Doctoral), E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM). https://doi.org/10.20868/UPM.thesis.52115.

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