J. Mauricio

发表

Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

J. Moreno, J. Carbonero-Pacheco, J. Moreno-García, 2022, Frontiers in Microbiology.

Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.

J. Moreno-García, T. García-Martínez, J. Mauricio, 2020, International journal of food microbiology.

Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Ana M. Cañete-Rodríguez, T. García-Martínez, J. Mauricio, 2012 .

Free amino acids , urea and ammonium ion contents for submerged wine vinegar production : influence of loading rate and airflow rate

Ana M. Cañete-Rodríguez, T. García-Martínez, J. Mauricio, 2012 .

Mapping the intracellular metabolome of yeast biocapsules - spherical structures of yeast attached to fungal pellets.

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, New biotechnology.

Flor Yeast: New Perspectives Beyond Wine Aging

J. Moreno, J. Legras, S. Dequin, 2016, Front. Microbiol..

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Microorganisms.

Sugar Transport Inhibition and Apparent Loss of Activity in Saccharomyces cerevisiae as a Major Limiting Factor of Enological Fermentations

P. Barré, M. Bely, J. Mauricio, 1993 .

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

T. García-Martínez, J. Mauricio, Isidoro García-García, 2022, Frontiers in Microbiology.

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

J. Moreno, J. Moreno-García, T. García-Martínez, 2021, Applied Sciences.

Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, World journal of microbiology & biotechnology.

Relationship between ethanol tolerance, H+ -ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains.

J. Mauricio, F. Aguilera, R. Peinado, 2006, International journal of food microbiology.

New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry

J. Moreno-García, T. García-Martínez, J. Mauricio, 2019, Applied Microbiology and Biotechnology.

Impact of CO2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.

J. Moreno, J. Moreno-García, T. García-Martínez, 2021, International journal of food microbiology.

Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds.

J. Moreno, J. Mauricio, R. Peinado, 2003, Journal of agricultural and food chemistry.

Proteins involved in fl or yeast carbon metabolism under bio fi lm formation conditions

J. Moreno, J. Moreno-García, T. García-Martínez, 2014 .

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

J. Moreno, J. Moreno-García, T. García-Martínez, 2021, Metabolites.

Influence of nitrogen on the biological aging of sherry wine

J. Mauricio, J. Ortega, C. Millán, 2006 .

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Microorganisms.

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome.

J. Moreno, T. García-Martínez, J. Mauricio, 2020, Food chemistry.

Essential Oil Composition of Hypericum annulatum Moris (Hypericaceae) from Serbia

J. Moreno, V. Ferreira, J. Mauricio, 2010 .

Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation

J. Moreno, J. Mauricio, M. Medina, 1993 .

Effect of endogenous CO2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine.

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Food microbiology.

Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Microorganisms.

Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition

J. Moreno, J. Moreno-García, T. García-Martínez, 2016, Data in brief.

Flor Yeast Proteomic Response to the Lack of Fermentable Carbon Source

J. Moreno, J. Mauricio, C. Millán, 2015 .

Flor Yeast Proteomics under a Biofilm and under a Non-Biofilm Forming Conditions: Biological Processes in which more abundant Proteins are involved

J. Moreno, J. Mauricio, Florin Vararu, 2014 .

Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system

J. Moreno, J. Moreno-García, J. Mauricio, 2021 .

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.

J. Moreno, B. López-Muñoz, J. Moreno-García, 2016, Food chemistry.

Biologically Aged Wines

J. Mauricio, R. Peinado, 2009 .

Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines.

J. M. Ortega, J. Mauricio, 1997, Biotechnology and bioengineering.

Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, World Journal of Microbiology and Biotechnology.

Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.

J. Moreno, J. Moreno-García, T. García-Martínez, 2015, Food microbiology.

Relationship Between Phospholipid and Sterol Contents inSaccharomyces cerevisiaeandTorulaspora delbrueckiiand their Fermentation Activity in Grape Musts

J. Mauricio, J. Ortega, S. Guijo, 1991, American Journal of Enology and Viticulture.

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, Frontiers in microbiology.

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

J. Moreno, J. Mauricio, R. Peinado, 2004 .

Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

J. Moreno, J. Moreno-García, T. García-Martínez, 2021, European Food Research and Technology.

Yeast biocapsules : A new immobilization method and their applications

J. Moreno, J. Mauricio, J. González-Reyes, 2006 .

Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Isidoro García-García, Inés M. Santos-Dueñas, J. Mauricio, 2008 .

Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts

J. Mauricio, J. Ortega, C. Millán, 2003 .

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

J. Mauricio, I. G. Garcia, E. Valero, 2005 .

Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar

Ana M. Cañete-Rodríguez, T. García-Martínez, J. Mauricio, 2014 .

Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

J. Mauricio, J. Ortega, E. Valero, 2003 .

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.

N. López de Lerma, J. Moreno, R. Peinado, 2018, Food chemistry.

Influence of oxygen on the biosynthesis of cellular fatty acids, sterols and phospholipids during alcoholic fermentation by Saccharomyces cerevisiae and Torulaspora delbrueckii

J. Mauricio, J. Ortega, C. Millán, 1998 .

Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation

J. Mauricio, J. Ortega, C. Millán, 2005 .

In vitro specific activity of alcohol acetyltransferase and esterase in two flor yeast strains during biological aging of sherry wines

J. Mauricio, J. Ortega, C. Millán, 1998 .

Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.

J. Moreno, J. Mauricio, R. Peinado, 2004, Journal of agricultural and food chemistry.

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.

J. Moreno, J. Moreno-García, T. García-Martínez, 2015, Food microbiology.

Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation

T. García-Martínez, J. Mauricio, R. Peinado, 2007, Applied and Environmental Microbiology.

Changes in the intracellular concentrations of the adenosine phosphates and nicotinamide adenine dinucleotides ofSaccharomyces cerevisiae during batch fermentation

M. Pareja, J. Mauricio, J. Ortega, 1995, World journal of microbiology & biotechnology.

Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation

J. Moreno, J. Moreno-García, T. García-Martínez, 2017, International journal of molecular sciences.

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.

J. Moreno, A. Bellincontro, T. García-Martínez, 2020, Food chemistry.

Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

Ana M. Cañete-Rodríguez, W. Liebl, A. Ehrenreich, 2017 .

First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

J. Moreno, J. Moreno-García, T. García-Martínez, 2019, Microorganisms.

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing.

J. Moreno, T. García-Martínez, J. Mauricio, 2021, Food chemistry.

New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry

J. Moreno-García, T. García-Martínez, J. Mauricio, 2019, Applied Microbiology and Biotechnology.

FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, Front. Microbiol..

Stress responsive proteins of a flor yeast strain during the early stages of biofilm formation

J. Moreno, J. Moreno-García, T. García-Martínez, 2016 .

Determination of the Relative Ploidy in Different Saccharomyces cerevisiae Strains used for Fermentation and ‘Flor’ Film Ageing of Dry Sherry‐type Wines

J. Mauricio, J. Salmon, J. Ortega, 1997, Yeast.

Effect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents of Saccharomyces cerevisiae During Alcoholic Fermentation

J. Mauricio, M. Millán, J. Ortega, 1998, American Journal of Enology and Viticulture.

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes.

J. Moreno, J. Mauricio, R. Peinado, 2009, Journal of agricultural and food chemistry.

Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts

J. Moreno, J. Mauricio, R. Peinado, 2007 .

Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.

J. Moreno, J. Mauricio, R. Peinado, 2004, Journal of agricultural and food chemistry.

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Microorganisms.

Influence of fermentation conditions on specific activity of the enzymes alcohol and aldehyde dehydrogenase from yeasts.

J. Mauricio, J. Ortega, 1993, Microbios.

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

J. Moreno, J. Mauricio, R. Peinado, 2003, Biotechnology Letters.

Rapid spectrophotometric determination of the exponential constant of ethanol-enhanced proton diffusion in yeasts

J. Mauricio, J. Salmon, 1992 .

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

J. Moreno, J. Mauricio, R. Peinado, 2006 .

Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape must.

J. Moreno, J. Mauricio, R. Peinado, 2005, Journal of agricultural and food chemistry.

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

J. Moreno, J. Mauricio, R. Peinado, 2004, Biotechnology Letters.

Influence of blending on the content of different compounds in the biological aging of sherry dry wines.

J. Mauricio, R. Peinado, J. Ortega, 2004, Journal of agricultural and food chemistry.

Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

T. García-Martínez, J. Mauricio, S. Mínguez, 2013, American Journal of Enology and Viticulture.

The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae

J. Moreno, J. Mauricio, M. Medina, 1997 .

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle.

J. Moreno, T. García-Martínez, J. Mauricio, 2017, Food chemistry.

Fermentation of « Pedro Ximenez » musts at various temperatures and different degrees of ripeness

J. Moreno, J. Mauricio, M. Medina, 1986 .

Alcohol and aldehyde dehydrogenase from Saccharomyces cerevisiae: specific activity and influence on the production of acetic acid, ethanol and higher alcohols in the first 48 h of fermentation of grape must.

J. Mauricio, J. Ortega, C. Millán, 1990, Microbios.

Use of a Novel Immobilization Yeast System for Winemaking

J. Moreno, J. Mauricio, R. Peinado, 2005, Biotechnology Letters.

Impact of Yeast Flocculation and Biofilm Formation on Yeast-Fungus Coadhesion in a Novel Immobilization System

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, American Journal of Enology and Viticulture.

Impact of Yeast Flocculation and Biofilm Formation

J. Moreno, J. Moreno-García, T. García-Martínez, 2018 .

Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach.

T. García-Martínez, J. Mauricio, I. M. Santos-Dueñas, 2021, Food microbiology.

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.

N. López de Lerma, R. Peinado, J. Moreno, 2012, Food chemistry.

Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain

J. Moreno-García, T. García-Martínez, J. Mauricio, 2018, FEMS yeast research.

Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum

J. Moreno, T. García-Martínez, J. Mauricio, 2015 .

In Vitro Specific Activities of Alcohol and Aldehyde Dehydrogenases from Two Flor Yeasts during Controlled Wine Aging

J. Moreno, J. Mauricio, J. Ortega, 1997 .

Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

J. Moreno, J. Moreno-García, T. García-Martínez, 2019, European Food Research and Technology.

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose.

Andrea Bellincontro, Fabio Mencarelli, F. Mencarelli, 2011, Food chemistry.

Detection of protein markers for autophagy, autolysis and apoptosis processes in a Saccharomyces cerevisiae wine flor yeast strain when forming biofilm

J. Moreno, J. Moreno-García, T. García-Martínez, 2018, bioRxiv.

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 Relationships with the Sensorial Evaluation

J. Moreno, J. Moreno-García, T. García-Martínez, 2022, Molecules.

Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

J. Moreno, T. García-Martínez, J. Mauricio, 2012 .

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

J. Moreno, J. Moreno-García, T. García-Martínez, 2020, Microorganisms.

Changes in the urea concentration during controlled wine aging by two “flor” veil-forming yeasts

J. M. Ortega, J. Moreno, J. Mauricio, 1995, Biotechnology Letters.

Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

J. Mauricio, J. Ortega, E. Valero, 1999, Biotechnology Letters.

Influence of aeration on the physiological activity of flor yeasts.

J. Mauricio, J. Ortega, T. M. Berlanga, 2001, Journal of agricultural and food chemistry.

Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS

W. Liebl, A. Ehrenreich, T. García-Martínez, 2022, Frontiers in Microbiology.

Apparent loss of sugar transport activity inSaccharomyces cerevisiae may mainly account for maximum ethanol production during alcoholic fermentation

J. Mauricio, J. Salmon, 1992, Biotechnology Letters.

Relationship between sugar uptake kinetics and total sugar consumption in different industrialSaccharomyces cerevisiae strains during alcoholic fermentation

J. Mauricio, J. Salmon, 2005, Biotechnology Letters.

Comparative study of the γ-butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races

J. Moreno, J. Mauricio, M. Medina, 1995, Biotechnology Letters.

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

J. Moreno, T. García-Martínez, J. Mauricio, 2023, Microorganisms.

Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

N. López de Lerma, J. Moreno, J. Mauricio, 2012, European Food Research and Technology.

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

T. García-Martínez, J. Mauricio, I. M. Santos-Dueñas, 2024, Biotechnology journal.

Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.

Isidoro García-García, Silvia Baena-Ruano, Inés M Santos-Dueñas, 2010, Journal of the science of food and agriculture.