L. Polo

Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation

V. Ferreira, J. Cacho, P. Hernández-Orte, 2008 .

Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.

V. Lizama, C. Berbegal, I. Pardo, 2019, Food microbiology.

BACTERIA AND THEIR INFLUENCE ON BIOGENIC AMINES

I. Pardo, S. Ferrer, L. Polo, 2008 .

Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

V. Ferreira, J. Cacho, A. Escudero, 2009 .

Biogenic amines in wines from three Spanish regions.

J. M. Landete, I. Pardo, S. Ferrer, 2005, Journal of agricultural and food chemistry.

Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions

P. Hernández-Orte, I. Pardo, S. Ferrer, 2011, Annals of Microbiology.

Influence of freezing temperatures prior to freeze‐drying on viability of yeasts and lactic acid bacteria isolated from wine

I. Pardo, S. Ferrer, R. Mañes-Lázaro, 2017, Journal of applied microbiology.

Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain

V. Lizama, C. Berbegal, I. Pardo, 2023, Beverages.