Filamentous fungal pellets as versatile platforms for cell immobilization: developments to date and future perspectives by Minami Ogawa, Jaime Moreno-García, Tyler J. Barzee

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Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives by Jaime Moreno-García, Teresa García-Martínez, Juan C. Mauricio, Juan Moreno

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Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat by Minami Ogawa, Jaime Moreno García, Nitin Nitin, Keith Baar, David E. Block

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Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Re... by Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

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Assessing the Impact of Commercial <i>Lachancea thermotolerans</i> Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties by Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García

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Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-<i>Saccharomyces</i>, or with a High-Glutathione-Produc... by Raquel Muñoz-Castells, Juan Moreno, Teresa García-Martínez, Juan Carlos Mauricio, Jaime Moreno-García

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A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO₂ Overpressure during Sparkling Wine-Making Process by Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez

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Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source by Minami Ogawa, Jaime Moreno-García, Lucy C. M. Joseph, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez

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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome by José Miguel Fuentes-Espinosa, Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

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Differential Response of the Proteins Involved in Amino Acid Metabolism in Two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in a Sealed Bottle by María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

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Endogenous CO₂ Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production by María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

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Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration by Juan Antonio Porras-Agüera, Jaime Moreno-García, María del Carmen González-Jiménez, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez

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Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must by Juan Carbonero-Pacheco, Florina Constanta-Mustafa, Raquel Muñoz-Castells, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez, Jaime Moreno-García

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Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains by Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA

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Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains by Florin VARARU, Jaime MORENO-GARCIA, Juan MORENO, Marius NICULAUA, Bogdan NECHITA, Cătălin ZAMFIR, Cintia COLIBABA, Georgiana-Diana DUMITRU, Valeriu V. COTEA

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Biological Processes Highlighted in <i>Saccharomyces cerevisiae</i> during the Sparkling Wines Elaboration by María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, Juan Carlos Mauricio

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Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507 by Raffaella Ranieri, Francesco Candeliere, Jaime Moreno-García, Juan Carlos Mauricio, Maddalena Rossi, Maddalena Rossi, Stefano Raimondi, Stefano Raimondi, Alberto Amaretti, Alberto Amaretti

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Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation by María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García

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Use of <i>Wickerhamomyces anomalus</i> Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines by Juan Carbonero-Pacheco, Álvaro García-Jiménez, Juan Carlos García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, Juan Carlos Mauricio

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