Eva Navascues
Overview
Explore the profile of Eva Navascues including associated specialties, affiliations and a list of published articles.
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Articles
18
Citations
341
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Recent Articles
1.
Vicente J, Wang L, Brezina S, Fritsch S, Navascues E, Santos A, et al.
Food Chem X
. 2024 Dec;
24:102054.
PMID: 39717400
Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach...
2.
Vicente J, Vladic L, Navascues E, Brezina S, Santos A, Calderon F, et al.
Food Chem X
. 2024 Feb;
21:101214.
PMID: 38379805
The study explores diverse strains of in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms...
3.
Vicente J, Navascues E, Benito S, Marquina D, Santos A
Int J Food Microbiol
. 2023 Mar;
394:110186.
PMID: 36963240
Climate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem. Lachancea thermotolerans, which has the potential to tolerate the...
4.
Vicente J, Kelanne N, Rodrigo-Burgos L, Navascues E, Calderon F, Santos A, et al.
FEMS Yeast Res
. 2022 Dec;
23.
PMID: 36494201
The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change,...
5.
Vicente J, Baran Y, Navascues E, Santos A, Calderon F, Marquina D, et al.
Int J Food Microbiol
. 2022 May;
375:109726.
PMID: 35635990
Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the...
6.
Vicente J, Navascues E, Calderon F, Santos A, Marquina D, Benito S
Foods
. 2021 Nov;
10(11).
PMID: 34829158
The interest in , a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of is the production of...
7.
Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascues E, et al.
Appl Microbiol Biotechnol
. 2019 Aug;
103(18):7425-7450.
PMID: 31377872
Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding...
8.
Ruiz J, Belda I, Beisert B, Navascues E, Marquina D, Calderon F, et al.
Appl Microbiol Biotechnol
. 2018 Jul;
102(19):8501-8509.
PMID: 30054701
Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been...
9.
Belda I, Ruiz J, Beisert B, Navascues E, Marquina D, Calderon F, et al.
Int J Food Microbiol
. 2017 Jul;
257:183-191.
PMID: 28668728
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts,...
10.
Belda I, Ruiz J, Esteban-Fernandez A, Navascues E, Marquina D, Santos A, et al.
Molecules
. 2017 Jan;
22(2).
PMID: 28125039
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including and...