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List of works by Jaime Moreno-García

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

scientific article published on 04 August 2020

A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

scientific article published on 04 December 2013

Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration

scientific article published on 06 April 2020

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

scientific article published on 11 August 2020

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

scientific article published on 08 August 2020

Congruent avian phylogenies inferred from mitochondrial and nuclear DNA sequences

scientific article published on July 2003

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

scientific article published on 13 March 2020

Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.

scientific article published on 28 March 2017

Flor Yeast: New Perspectives Beyond Wine Aging

scientific article

Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition

scientific article

New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry

scientific article published on 11 May 2019

Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.

scientific article published on 18 July 2014

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.

scientific article published on 24 April 2015

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

scientific article published on 11 November 2015

Strong mitochondrial DNA support for a Cretaceous origin of modern avian lineages

scientific article

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

scientific article published on 21 June 2016

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