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Sergi Maicas
Sergi Maicas
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Año
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
S Maicas, JJ Mateo
Applied microbiology and biotechnology 67, 322-335, 2005
3622005
The role of yeasts in fermentation processes
S Maicas
Microorganisms 8 (8), 1142, 2020
2362020
Improvement of volatile composition of wines by controlled addition of malolactic bacteria
S Maicas, JV Gil, I Pardo, S Ferrer
Food Research International 32 (7), 491-496, 1999
1961999
Sustainability of wine production
S Maicas, JJ Mateo
Sustainability 12 (2), 559, 2020
1202020
NAD(P)H regeneration is the key for heterolactic fermentation of hexoses in Oenococcus oeni
S Maicas, S Ferrer, I Pardo
Microbiology 148 (1), 325-332, 2002
1202002
The use of alternative technologies to develop malolactic fermentation in wine
S Maicas
Applied microbiology and biotechnology 56, 35-39, 2001
1162001
Valorization of winery and oil mill wastes by microbial technologies
JJ Mateo, S Maicas
Food Research International 73, 13-25, 2015
1022015
Screening of β‐Glucosidase and β‐Xylosidase Activities in Four Non‐Saccharomyces Yeast Isolates
MC López, JJ Mateo, S Maicas
Journal of Food Science 80 (8), C1696-C1704, 2015
802015
Application of Non-Saccharomyces Yeasts to Wine-Making Process
JJ Mateo, S Maicas
Fermentation 2 (3), 14, 2016
782016
The ATC1 gene encodes a cell wall-linked acid trehalase required for growth on trehalose in Candida albicans
Y Pedreno, S Maicas, JC Arguelles, R Sentandreu, E Valentin
Journal of Biological Chemistry 279 (39), 40852-40860, 2004
572004
Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition
S Maicas, P González-Cabo, S Ferrer, I Pardo
Biotechnology Letters 21, 349-353, 1999
551999
Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts
JJ Mateo, L Peris, C Ibañez, S Maicas
Journal of Industrial Microbiology and Biotechnology 38 (2), 347-354, 2011
502011
The potential of positively-charged cellulose sponge for malolactic fermentation of wine, using Oenococcus oeni
S Maicas, I Pardo, S Ferrer
Enzyme and Microbial Technology 28 (4-5), 415-419, 2001
492001
Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems
T Madrigal, S Maicas, JJM Tolosa
American journal of enology and viticulture 64 (1), 126-133, 2013
442013
The effects of freezing and freeze‐drying of Oenococcus oeni upon induction of malolactic fermentation in red wine
S Maicas, I Pardo, S Ferrer
International journal of food science & technology 35 (1), 75-79, 2000
442000
Bacterial production of hydroxyalkanoates (PHA)
E Prados, S Maicas
Universal Journal of Microbiology Research 4 (1), 23-30, 2016
422016
Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni
S Maicas, À Natividad, S Ferrer, I Pardo
World Journal of Microbiology and Biotechnology 16, 805-810, 2000
422000
In Candida parapsilosis the ATC1 gene encodes for an acid trehalase involved in trehalose hydrolysis, stress resistance and virulence
R Sanchez-Fresneda, M Martinez-Esparza, S Maicas, JC Argüelles, ...
PLoS One 9 (6), e99113, 2014
382014
Continuous malolactic fermentation in red wine using free Oenococcus oeni
S Maicas, I Pardo, S Ferrer
World Journal of Microbiology and Biotechnology 15, 737-739, 1999
381999
Characterization of an ethanol‐tolerant 1,4‐β‐xylosidase produced by Pichia membranifaciens
AM Romero, JJ Mateo, S Maicas
Letters in applied microbiology 55 (5), 354-361, 2012
372012
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Artículos 1–20