Manuel Cabrera

Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

Acetate ester formation in wine by mixed cultures in laboratory fermentations

Function of yeast species and strains in wine flavour

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Biomass-based chemical looping technologies: the good, the bad and the future

Construction and built environment in circular economy: A comprehensive literature review

Analytical differentiation of wine fermentations using pure and mixed yeast cultures

Ash-related issues during biomass combustion: Alkali-induced slagging, silicate melt-induced slagging (ash fusion), agglomeration, corrosion, ash utilization, and related countermeasures

Durability of self-compacting concrete made with recovery filler from hot-mix asphalt plants

Adopting recycled aggregates as sustainable construction materials: A review of the scientific literature

Characterisation and technical feasibility of using biomass bottom ash for civil infrastructures

Formation of Ethanol, Higher Alcohols, Esters, and Terpenes by Five Yeast Strains in Musts from Pedro Ximénez Grapes in Various Degrees of Ripeness

Properties of Recycled Concrete Manufacturing with All-in Recycled Aggregates and Processed Biomass Bottom Ash