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Eva Valero
Observed names:
E VALERO,
E Valero,
E Valero Blanco,
E. Valero,
Eva M. Valero,
Valero, Eva
show all 6
Institution:
Universidad Pablo de Olavide
Observed institutions:
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement,
Comunidad de Madrid,
Sciences pour L’Œnologie,
Institut National de la Recherche Agronomique,
University of Córdoba,
Universidad Pablo de Olavide
show all 6
ORCID:
0000-0003-2329-2061
Observed ORCID:
0000-0003-2329-2061
OpenAlex ID:
A5037713887
Survey of molecular methods for the typing of wine yeast strains
2004
·
Dorit Schuller
, Eva Valero
, et al.
·
FEMS Microbiology Letters
·
171
PDF
Influence of the farming system and vine variety on yeast communities associated with grape berries
2010
·
Gustavo Cordero-Bueso
, Teresa Arroyo
, et al.
·
International Journal of Food Microbiology
·
158
Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must
2002
·
E Valero
, L Moyano
, et al.
·
Food Chemistry
·
128
Dissemination and survival of commercial wine yeast in the vineyard: A large-scale, three-years study
2005
·
E VALERO
, D SCHULLER
, et al.
·
FEMS Yeast Research
·
124
PDF
Biodiversity ofSaccharomycesyeast strains from grape berries of wine-producing areas using starter commercial yeasts
2006
·
Eva Valero
, Brigitte Cambon
, et al.
·
FEMS Yeast Research
·
114
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
2003
·
Eva Valero
, Carmen Millán
, et al.
·
Journal of the Science of Food and Agriculture
·
87
Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains
2016
·
E. Fernández-Cruz
, M.A. Álvarez-Fernández
, et al.
·
Food Chemistry
·
85
Changes in Nitrogen Compounds in Must and Wine during Fermentation and Biological Aging by Flor Yeasts
2001
·
Juan C. Mauricio
, Eva Valero
, et al.
·
Journal of Agricultural and Food Chemistry
·
68
Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation
1993
·
Juan C. Mauricio
, Juan J. Moreno
, et al.
·
Journal of Agricultural and Food Chemistry
·
60
Transcription profiling of sparkling wine second fermentation
2011
·
Vanessa Penacho
, Eva Valero
, et al.
·
International Journal of Food Microbiology
·
48
Proteomic characterization of extracellular vesicles produced by several wine yeast species
2020
·
Ana Mencher
, Pilar Morales
, et al.
·
Microbial Biotechnology
·
47
PDF
Influence of Oxygen Addition during Growth Phase on the Biosynthesis of Lipids in Saccharomyces cerevisiae (M330-9) in Enological Fermentations.
2001
·
Eva Valero
, Carmen Millán
, et al.
·
Journal of Bioscience and Bioengineering
·
44
(Amino)cyclophosphazenes as Multisite Ligands for the Synthesis of Antitumoral and Antibacterial Silver(I) Complexes
2020
·
Elena Gascón
, Sara Maisanaba
, et al.
·
Inorganic Chemistry
·
35
PDF
New Genes Involved in Osmotic Stress Tolerance in Saccharomyces cerevisiae
2016
·
Ramon Gonzalez
, Pilar Morales
, et al.
·
Frontiers in Microbiology
·
35
PDF
A long term field study of the effect of fungicides penconazole and sulfur on yeasts in the vineyard
2014
·
Gustavo Cordero-Bueso
, Teresa Arroyo
, et al.
·
International Journal of Food Microbiology
·
35
Remanence and survival of commercial yeast in different ecological niches of the vineyard
2011
·
Gustavo Cordero-Bueso
, Teresa Arroyo
, et al.
·
FEMS Microbiology Ecology
·
34
PDF
Influence of different floor management strategies of the vineyard on the natural yeast population associated with grape berries
2011
·
Gustavo Cordero-Bueso
, Teresa Arroyo
, et al.
·
International Journal of Food Microbiology
·
33
Effect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents ofSaccharomyces cerevisiaeDuring Alcoholic Fermentation
1998
·
E. Valero
, M. C. Millan
, et al.
·
American Journal of Enology and Viticulture
·
33
Validation of an Analytical Method to Determine Melatonin and Compounds Related to l-Tryptophan Metabolism Using UHPLC/HRMS
2016
·
E. Fernández-Cruz
, M. Antonia Álvarez-Fernández
, et al.
·
Food Analytical Methods
·
31
Free amino acids and volatile compounds in vinegars obtained from different types of substrate
2004
·
Eva Valero
, Teresa M Berlanga
, et al.
·
Journal of the Science of Food and Agriculture
·
31
Induction of food craving experience: the role of mental imagery, dietary restraint, mood and coping strategies.
2013
·
I Jáuregui-Lobera
, P Bolaños-Ríos
, et al.
·
PubMed
·
23
Occurrence of melatonin and indolic compounds derived from -tryptophan yeast metabolism in fermented wort and commercial beers
2020
·
Edwin Fernández-Cruz
, Fernando Carrasco-Galán
, et al.
·
Food Chemistry
·
22
Volatile metabolites produced by different flor yeast strains during wine biological ageing
2019
·
M.L. Morales
, M. Ochoa
, et al.
·
Food Research International
·
22
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
2020
·
Inmaculada Rebollo-Romero
, Edwin Fernández-Cruz
, et al.
·
LWT
·
21
Isotopic labelling-based analysis elucidates biosynthesis pathways in Saccharomyces cerevisiae for Melatonin, Serotonin and Hydroxytyrosol formation
2021
·
M. Gallardo-Fernández
, J. Valls-Fonayet
, et al.
·
Food Chemistry
·
19
PDF
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Works count:
76
Citation count:
1,665
H-index:
22
I10-index:
33
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