Anna Puig Pujol

Publications
highlights

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Cava Wine Authentication Employing a Voltammetric Electronic Tongue

    Ceto, X; Capdevila, J; Puig-Pujol, A; del Valle, M

    10.1002/elan.201400057
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

    Puig, A; Olmos, P; Quevedo, JM; Guamis, B; Minguez, S

    10.1177/1082013208094579
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
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