Citation Impact
Citing Papers
Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
2013 Standout
The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
2004
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
2020 Standout
Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis
2000
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
2012
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
2006 Standout
Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate
2019
Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts
2007
Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine
2012
Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
2013 Standout
Sesquiterpenoids Lactones: Benefits to Plants and People
2013 Standout
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine
2013
Relationship of Changes in Rotundone Content during Grape Ripening and Winemaking to Manipulation of the ‘Peppery’ Character of Wine
2011
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
2016 Standout
Climate change associated effects on grape and wine quality and production
2010 Standout
Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
2004
Gluconic Acid Consumption in Wines bySchizosaccharomyces pombeand Its Effect on the Concentrations of Major Volatile Compounds and Polyols
2004
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
2000
Works of Luis Zea being referenced
Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out bySaccharomyces cerevisiaeRacesbayanusandcapensis
1998
Content of free terpenic compounds in cells and musts during vinification with three Saccharomyces cerevisiae races
1995
Response of the Aroma Fraction in Sherry Wines Subjected to Accelerated Biological Aging
1999
Aroma series as fingerprints for biological ageing in fino sherry‐type wines
2007
The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae
1997
Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation
1993
Comparative study of the ?-butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races
1995
Analytical Study of Aromatic Series in Sherry Wines Subjected to Biological Aging
2002