F. Calderón

Food Science · with Benito · 2007–2019

A researcher in the Science corpus: 2 papers; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom F. Calderón trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. I. S. Pretorius

Papers from F. Calderón's perspective

Ordered by how strongly the researchers F. Calderón trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. (Food microbiology)
  2. Glycerol Production by the Yeast Saccharomyces cerevisiae and its Relevance to Wine: A Review
  3. Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
  4. Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae
  5. Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (Fermentation)
  6. Yeast and its Importance to Wine Aroma - A Review (South African Journal of Enology and Viticulture)
  7. The role and use of non-saccharomyces yeasts in wine production
  8. Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
  9. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (Yeast)
  10. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation

Their papers