New trends in yeast selection for winemaking von Suárez-Lepe, J.A., Morata, A.

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The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review von Suárez, R., Suárez-Lepe, J.A., Morata, A., Calderón, F.

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Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non‐Saccharomyces yeasts von Escott, C., Morata, A., Loira, I., Tesfaye, W., Suarez‐Lepe, J.A.

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Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies von Benito, S., Morata, A., Palomero, F., González, M.C., Suárez-Lepe, J.A.

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New genera of yeasts for over-lees aging of red wine von Palomero, F., Morata, A., Benito, S., Calderón, F., Suárez-Lepe, J.A.

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Selection of appropriate Schizosaccharomyces strains for winemaking von Benito, S., Palomero, F., Calderón, F., Palmero, D., Suárez-Lepe, J.A.

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Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine Making von Benito, S, Palomero, F, Morata, A, Calderón, F, Suárez-Lepe, J.A

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Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases von Morata, A., Vejarano, R., Ridolfi, G., Benito, S., Palomero, F., Uthurry, C., Tesfaye, W., González, C., Suárez-Lepe, J.A.

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method for estimating Dekkera/Brettanomyces populations in wines von Benito, S, Palomero, F, Morata, A, Calderón, F, Suárez-Lepe, J.A

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Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts von Benito, S., Palomero, F., Morata, A., Uthurry, C., Suárez-Lepe, J.A.

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Mortality and hospital stay related to coagulase-negative Staphylococci bacteremia in non-critical patients von Molina, J, Peñuela, I, Lepe, J.A, Gutiérrez-Pizarraya, A, Gómez, M.J, García-Cabrera, E, Cordero, E, Aznar, J, Pachón, J

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Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin... von Palomero, F., Morata, A., Benito, S., González, M.C., Suárez-Lepe, J.A.

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Use of Ultra High Pressure Homogenization to sterilize grape must von Morata, A., Loira, I., Bañuelos, M.A., Puig-Pujol, A., Guamis, B., González, C., Suárez-Lepe, J.A.

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UTILIDAD DE LA SONICACIÓN PARA EL DIAGNÓSTICO DE LAS INFECCIONES DE DISPOSITIVOS DE ELECTROESTIMULACIÓN CARDIACA von Martín-Gutiérrez, G., de Alarcón, A., Gutiérrez-Carretero, E., Lepe, J.A.

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Clinical and molecular epidemiology of meticillin-resistant Staphylococcus aureus causing bacteraemia in Southern Spain von Velasco, C, López-Cortés, L.E, Caballero, F.J, Lepe, J.A, de Cueto, M, Molina, J, Rodríguez, F, Aller, A.I, García Tapia, A.M, Pachón, J, Pascual, Á, Rodríguez-Baño, J

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Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety von Mylona, A.E., Del Fresno, J.M., Palomero, F., Loira, I., Bañuelos, M.A., Morata, A., Calderón, F., Benito, S., Suárez-Lepe, J.A.

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Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality von Loira, I., Vejarano, R., Bañuelos, M.A., Morata, A., Tesfaye, W., Uthurry, C., Villa, A., Cintora, I., Suárez-Lepe, J.A.

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Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must von Morata, A., Benito, S., Loira, I., Palomero, F., González, M.C., Suárez-Lepe, J.A.

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Effect of Saccharomyces strains on the quality of red wines aged on lees von Loira, I., Vejarano, R., Morata, A., Ricardo-da-Silva, J.M., Laureano, O., González, M.C., Suárez-Lepe, J.A.

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Global impact of an educational antimicrobial stewardship programme on prescribing practice in a tertiary hospital centre von Cisneros, J.M., Neth, O., Gil-Navarro, M.V., Lepe, J.A., Jiménez-Parrilla, F., Cordero, E., Rodríguez-Hernández, M.J., Amaya-Villar, R., Cano, J., Gutiérrez-Pizarraya, A., García-Cabrera, E., Molina, J.

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