Teresa García-Martínez

Universidad de Córdoba

Spain

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Articles (20)

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2025

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2025

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (12)

María del Carmen González

Instituto de Biología Funcional y Genómica

SPAIN

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María-Dolores Rey

Lecturer

Universidad de Córdoba

SPAIN

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Isidoro Garcia-Garcia

Professor

Universidad de Córdoba

SPAIN

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Juan Moreno

Full Professor

Universidad de Córdoba

SPAIN

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Jaime Moreno García

Assistant Professor

Universidad de Córdoba

SPAIN

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Juan C. Mauricio

Universidad de Córdoba

SPAIN

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Juan Jesús Román Camacho

Adjunct professor PhD

Universidad de Córdoba

SPAIN

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Inés Mª Santos Dueñas

Profesora Titular de Universidad

Universidad de Córdoba

SPAIN

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Jean Marc Rolain

FRANCE

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Rafael A. Peinado

Universidad de Córdoba

SPAIN

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Raquel Muñoz-Castells

Universidad de Córdoba

SPAIN

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L. Martínez-Martínez

SPAIN

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Teresa García-Martínez

Research Interests

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Articles (20)

Oenological Potential of Lachancea thermotolerans and Hanseniaspora uvarum from High-Sugar Musts: Impacts on Fermentation and Wine Volatilome

A Comparative Proteomic Analysis of the Acetification Process of Komagataeibacter europaeus Using Different Substrates

Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region

Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid

Selection of Non-Saccharomyces Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

Qualitative Proteomic Profiling of Saccharomyces cerevisiae E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production

Influence of Terroir on Microbial Diversity and Wine Volatilome

Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

Heteroresistance to Colistin in Clinical Isolates of Klebsiella pneumoniae Producing OXA-48

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing

Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production

Collaborators (12)

María del Carmen González

María-Dolores Rey

Isidoro Garcia-Garcia

Juan Moreno

Jaime Moreno García

Juan C. Mauricio

Juan Jesús Román Camacho

Inés Mª Santos Dueñas

Jean Marc Rolain

Rafael A. Peinado

Raquel Muñoz-Castells

L. Martínez-Martínez

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