Y. P. Núñez

Influence of yeast mannoproteins in the aroma improvement of white wines.

A. Carrascosa, A. Martinez-Rodriguez, M. Juega, 2012, Journal of food science.

Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.

A. Carrascosa, R. Gonzalez, A. Martinez-Rodriguez, 2006, Journal of agricultural and food chemistry.

Effects of aging and heat treatment on whole yeast cells and yeast cell walls and on adsorption of ochratoxin A in a wine model system.

A. Carrascosa, A. Martinez-Rodriguez, E. Pueyo, 2008, Journal of food protection.

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.

A. Carrascosa, R. Gonzalez, A. Martinez-Rodriguez, 2005, Journal of agricultural and food chemistry.

Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines

B. Bartolomé, A. León, A. Carrascosa, 2012 .