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A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice
Robert Marselles-Fontanet; A Puig-Pujol; Anna Olmos; Paola Minguez-Sanz; Santiago Martin-Belloso; Olga
10.1007/s11947-011-0731-3
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Abundance of bacteriophages of enteric bacteria in different freshwater environments
Araujo; R Lasobras; J Puig; A Lucena; F Jofre; J
10.1016/S0273-1223(97)00246-1
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Analysis of free and total sulfur dioxide in wine by using a gas-diffusion analytical system with pH detection
Gimenez-Gomez, P; Gutierrez-Capitan, M; Puig-Pujol, A; Capdevila, F; Munoz, S; Tobena, A; Miro, A; Jimenez-Jorquera, C
10.1016/j.foodchem.2017.02.026
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Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production
Puig-Pujol, A; Bertran, E; Garcia-Martinez, T; Capdevila, F; Minguez, S; Mauricio, JC
10.5344/ajev.2013.13031
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Bacteriophages infecting various Bacteroides fragilis strains differ in their capacity to distinguish human from animal faecal pollution
Puig; A Jofre; J Araujo; R
10.1016/S0273-1223(97)00285-0
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Biological Processes Highlighted inSaccharomyces cerevisiaeduring the Sparkling Wines Elaboration
del Carmen Gonzalez-Jimenez, Maria; Garcia-Martinez, Teresa; Puig-Pujol, Anna; Capdevila, Fina; Moreno-Garcia, Jaime; Moreno, Juan; Carlos Mauricio,...
10.3390/microorganisms8081216
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Cava Wine Authentication Employing a Voltammetric Electronic Tongue
Ceto, X; Capdevila, J; Puig-Pujol, A; del Valle, M
10.1002/elan.201400057
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Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
Martinez-Garcia, R; Garcia-Martinez, T; Puig-Pujol, A; Mauricio, JC; Moreno, J
10.1016/j.foodchem.2017.06.066
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Compact analytical flow system for the simultaneous determination of l-lactic and l-malic in red wines
Gimenez-Gomez, Pablo; Gutierrez-Capitan, Manuel; Capdevila, Fina; Puig-Pujol, Anna; Jimenez-Jorquera, Cecilia; Fernandez-Sanchez, Cesar
10.1038/s41598-020-76502-7
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Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains ofSaccharomyces cerevisiaeduring Sparkling Wine Second Fermentation
Gonzalez-Jimenez, Maria del Carmen; Garcia-Martinez, Teresa; Mauricio, Juan Carlos; Sanchez-Leon, Irene; Puig-Pujol, Anna; Moreno, Juan;...
10.3390/microorganisms8081209
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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
Gomis-Bellmunt, A; Claret, A; Puig-Pujol, A; Perez-Elortondo, FJ; Guerrero, L
10.3390/foods11192970
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Differential analysis of proteins involved in ester metabolism in two Saccharomyces cerevisiae strains during the second fermentation in sparkling wine elaboration
González-Jiménez MC; Moreno-García J; García-Martínez T; Moreno JJ; Puig-Pujol A; Capdevilla F; Mauricio JC
10.3390/microorganisms8030403
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Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
Gonzalez-Jimenez, MD; Mauricio, JC; Moreno-Garcia, J; Puig-Pujol, A; Moreno, J; Garcia-Martinez, T
10.3390/app112412165
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Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
Izquierdo-Canas, PM; Lopez-Martin, R; Garcia-Romero, E; Gonzalez-Arenzana, L; Minguez-Sanz, S; Chatonnet, P; Palacios-Garcia, A; Puig-Pujol, A
10.1007/s13197-018-3097-y
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Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process
Masqué M; Soler M; Zaplana B; Franquet R; Rico S; Elorduy X; Puig A; Bertran E; Capdevila F; Palacios A; Romero S; Heras J; Krieger-Weber S
10.1007/s13213-010-0071-y
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High Quality DNA Obtained from a Single Seed of Vitis vinifera L. Using Rapid DNA Extraction Method
Ajith Samantha Rathnayake, Josep Allué, Mercè Llugany, Anna Puig-Pujol, Kshanika Hirimburegama, Charlotte Poschenrieder
10.4236/ajps.2014.513217
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Hybrid Electronic Tongues Applied to the Quality Control of Wines
Gutierrez-Capitan, M; Capdevila, F; Vila-Planas, J; Domingo, C; Buttgenbach, S; Llobera, A; Puig-Pujol, A; Jimenez-Jorquera, C
10.1155/2014/598317
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Identification of cell wall proteins of Bacteroides fragilis to which bacteriophage B40-8 binds specifically
Puig; A Araujo; R Jofre; J Frias-Lopez; J
10.1099/00221287-147-2-281
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IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT
Gordun, E; Puig, A; Pinol, L; Carbo, R
10.15414/jmbfs.2018.7.4.399-403
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Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
de Lerma, NL; Peinado, RA; Puig-Pujol, A; Mauricio, JC; Moreno, J; Garcia-Martinez, T
10.1016/j.foodchem.2018.01.036
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Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue
Ceto, X; Gonzalez-Calabuig, A; Capdevila, J; Puig-Pujol, A; del Valle, M
10.1016/j.snb.2014.09.081
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Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines
Gimenez-Gomez, P; Gutierrez-Capitan, M; Rios, JM; Capdevila, F; Puig-Pujol, A; Jimenez-Jorquera, C
10.1016/j.foodchem.2020.128891
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Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
Puig, A; Olmos, P; Quevedo, JM; Guamis, B; Minguez, S
10.1177/1082013208094579
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Monitoring of malolactic fermentation in wine using an electrochemical bienzymatic biosensor for L-lactate with long term stability
Gimenez-Gomez, P; Gutierrez-Capitan, M; Capdevila, F; Puig-Pujol, A; Fernandez-Sanchez, C; Jimenez-Jorquera, C
10.1016/j.aca.2015.11.032
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Optimisation and standardisation of a method for detecting and enumerating bacteriophages infecting Bacteroides fragilis
Araujo; R Muniesa; M Mendez; J Puig; A Queralt; N Lucena; F Jofre; J
10.1016/S0166-0934(01)00261-0
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Optimising the inactivation of grape juice spoilage organisms by pulse electric fields
Marselles-Fontanet; A Robert Puig; Anna Olmos; Paola Minguez-Sanz; Santiago Martin-Belloso; Olga
10.1016/j.ijfoodmicro.2008.12.034
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Phages of enteric bacteria in fresh water with different levels of faecal pollution
Araujo; RM Puig; A Lasobras; J Lucena; F Jofre; J
10.1046/j.1365-2672.1997.00354.x
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Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines
Gimenez-Gomez, P; Escude-Pujol, R; Capdevila, F; Puig-Pujol, A; Jimenez-Jorquera, C; Gutierrez-Capitan, M
10.3390/s16111796
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Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production
Garcia-Martinez, T; Puig-Pujol, A; Peinado, RA; Moreno, J; Mauricio, JC
10.1002/jctb.2725
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Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration
Moreno-Garcia, Jaime; Mauricio, Juan Carlos; Puig-Pujol, Anna; Capdevila, Fina; Moreno, Juan; Garcia-Martinez, Teresa;
10.1051/bioconf/20150502002
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Robust L-malate bienzymatic biosensor to enable the on-site monitoring of malolactic fermentation of red wines
Gimenez-Gomez, P; Gutierrez-Capitan, M; Capdevila, F; Puig-Pujol, A; Fernandez-Sanchez, C; Jimenez-Jorquera, C
10.1016/j.aca.2016.11.061
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SIMPLE CONCENTRATION METHOD FOR BACTERIOPHAGES OF BACTEROIDES-FRAGILIS IN DRINKING-WATER
LUCENA; F MUNIESA; M PUIG; A ARAUJO; R JOFRE; J
10.1016/0166-0934(95)00034-R
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Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in red wine
Novoa-Diaz, D F; Puig-Pujol, A; Garcia-Alvarez, J; Chavez, J A; Turo, A; Minguez, S; Garcia-Hernandez, M J; Bertran, E; Salazar, J
10.1088/1757-899X/42/1/012045
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Ultrasonic velocity of water-ethanol-malic acid-lactic acid mixtures during the malolactic fermentation process
Amer; M A Novoa-Diaz; D Puig-Pujol; A Capdevila; J Chavez; J A Turo; A Garcia-Hernandez; M J Salazar; J
10.1016/j.jfoodeng.2014.09.042
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Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
Martinez-Garcia, R; Roldan-Romero, Y; Moreno, J; Puig-Pujol, A; Mauricio, JC; Garcia-Martinez, T
10.1016/j.foodchem.2019.125555
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Use of oxyrase enzyme (Oxyrase (R)) for the detection of bacteriophages of Bacteroides fragilis in aerobic incubating conditions
Puig; A Jofre; J Araujo; R
10.1016/S0167-7012(97)00103-6
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Use of Ultra High Pressure Homogenization to sterilize grape must
Morata, A; Loira, I; Banuelos, MA; Puig-Pujol, A; Guamis, B; Gonzalez, C; Suarez-Lepe, JA
10.1051/bioconf/20191502035
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Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
Loira, I; Morata, A; Banuelos, MA; Puig-Pujol, A; Guamis, B; Gonzalez, C; Suarez-Lepe, JA
10.1016/j.ifset.2018.10.005
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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Martinez-Garcia, Rafael; Moreno, Juan; Bellincontro, Andrea; Centioni, Luna; Puig-Pujol, Anna; Peinado, Rafael A; Carlos Mauricio, Juan;...
10.1016/j.foodchem.2020.127574
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Volatile and sensory characterization of Xarel.lo white wines
Munoz-Gonzalez; Carolina Victoria Moreno-Arribas; M Martin-Alvarez; Pedro J Bartra-Sebastian; Enric Puig-Pujol; Ana Garcia-Cazorla; Joan Angeles...
10.1002/ffj.2038
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Yeast biodiversity from Vitis vinifera L., subsp sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change
Puig-Pujol, Anna; Ferrando, Nuria; Capdevila, Fina; Ocete, Rafael; Revilla, Eugenio
10.1051/bioconf/20160702026
