| Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Food Microbiology 69, 51-63, 2018 | 137 | 2018 |
| Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review A Morata, C Escott, MA Bañuelos, I Loira, JM Del Fresno, C González, ... Biomolecules 10 (1), 34, 2019 | 122 | 2019 |
| Applications of Metschnikowia pulcherrima in Wine Biotechnology A Morata, I Loira, C Escott, JM del Fresno, MA Bañuelos, JA Suárez-Lepe Fermentation 5 (3), 63, 2019 | 110 | 2019 |
| Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality JM Del Fresno, A Morata, I Loira, MA Bañuelos, C Escott, S Benito, ... European Food Research and Technology 243, 2175-2185, 2017 | 64 | 2017 |
| Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making A Morata, C Escott, I Loira, JM Del Fresno, C González, JA Suárez-Lepe Molecules 24 (24), 4490, 2019 | 59 | 2019 |
| Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers MJ Callejo, JJ García Navas, R Alba, C Escott, I Loira, MC González, ... European Food Research and Technology 245, 1229-1238, 2019 | 57 | 2019 |
| Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts C Escott, JM Del Fresno, I Loira, A Morata, W Tesfaye, ... Food chemistry 239, 975-983, 2018 | 56 | 2018 |
| Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation MA Bañuelos, I Loira, C Escott, JM Del Fresno, A Morata, PD Sanz, ... Food and Bioprocess Technology 9, 1769-1778, 2016 | 56 | 2016 |
| Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking C Escott, JM Del Fresno, I Loira, A Morata, JA Suárez-Lepe Fermentation 4 (3), 69, 2018 | 50 | 2018 |
| Pulsed light effect in red grape quality and fermentation C Escott, C Vaquero, JM del Fresno, MA Bañuelos, I Loira, S Han, Y Bi, ... Food and Bioprocess Technology 10, 1540-1547, 2017 | 41 | 2017 |
| The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine K Chen, C Escott, I Loira, JM Del Fresno, A Morata, W Tesfaye, ... Molecules 21 (11), 1445, 2016 | 39 | 2016 |
| Anthocyanins as natural pigments in beverages A Morata, C López, W Tesfaye, C González, C Escott Value-added ingredients and enrichments of beverages, 383-428, 2019 | 36 | 2019 |
| White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality MA Bañuelos, I Loira, B Guamis, C Escott, JM Del Fresno, ... Food chemistry 332, 127417, 2020 | 33 | 2020 |
| Emerging non-thermal technologies for the extraction of grape anthocyanins A Morata, C Escott, I Loira, C López, F Palomero, C González Antioxidants 10 (12), 1863, 2021 | 29 | 2021 |
| Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine JM Del Fresno, C Escott, I Loira, JE Herbert-Pucheta, R Schneider, ... Fermentation 6 (3), 66, 2020 | 29 | 2020 |
| Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non‐Saccharomyces yeasts C Escott, A Morata, I Loira, W Tesfaye, JA Suarez‐Lepe Journal of Applied Microbiology 121 (5), 1346-1356, 2016 | 29 | 2016 |
| Sonication of yeast biomasses to improve the ageing on lees technique in red wines JM Del Fresno, A Morata, C Escott, I Loira, R Cuerda, JA Suárez-Lepe Molecules 24 (3), 635, 2019 | 28 | 2019 |
| Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines A Morata, I Loira, C González, C Escott Molecules 26 (15), 4571, 2021 | 25 | 2021 |
| The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety JM Del Fresno, C Escott, I Loira, F Carrau, R Cuerda, R Schneider, ... International Journal of Molecular Sciences 22 (4), 2195, 2021 | 23 | 2021 |
| Pulsed light: Challenges of a non-thermal sanitation technology in the winemaking industry A Santamera, C Escott, I Loira, JM del Fresno, C González, A Morata Beverages 6 (3), 45, 2020 | 23 | 2020 |
Iris LoiraAssistant professor of Food technology, Universidad Politécnica de MadridVerified email at upm.es
