Evaluation of the Protein Profile of a <i>Saccharomyces cerevisiae</i> Strain Immobilized in Biocapsules for Use in Fermented Foods by Juan C. García-García, Miguel E. G-García, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez

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Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach by Juan C. García-García, Teresa García-Martínez, Juan J. Román-Camacho, Juan Moreno, Juan C. Mauricio

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Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars by Juan J. Román-Camacho, Inés M. Santos-Dueñas, Isidoro García-García, Teresa García-Martínez, Rafael A. Peinado, Juan C. Mauricio

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Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid by Juan Carbonero-Pacheco, Álvaro García-Jiménez, Juan C. Mauricio, Juan C. García-García, Juan J. Román-Camacho, Elena García-Muñoz, Inés M. Santos-Dueñas, Teresa García-Martínez, Isidoro García-García

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