J. Guillamón
Food Science · 2010–2012
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
- Food Science — 8 citations into it
- Plant Science — 6 citations into it
Whom J. Guillamón trusts
Their strongest outbound trust, strongest first, inferred from their citations.
- I. S. Pretorius (in Food Science)
Papers from J. Guillamón's perspective
Ordered by how strongly the researchers J. Guillamón trusts endorse each paper. Same corpus, a different order for every researcher.
- Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (Yeast)
- Function of yeast species and strains in wine flavour. (Journal of food microbiology)
- Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must
- Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
- Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine
- Yeast and bacterial modulation of wine aroma and flavour
- Yeast interactions and wine flavour. (Journal of food microbiology)
- Mannitol production by lactic acid bacteria: a review
- Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts
- Characterization of Hydrogen Sulfide Formation in Commercial and Natural Wine Isolates of Saccharomyces (American Journal of Enology and Viticulture)
Their papers
- Effect of mixed culture fermentations on yeast populations and aroma profile (2012) — 129 citations
- Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations (2010) — 170 citations