| Microbial contribution to wine aroma and its intended use for wine quality improvement I Belda, J Ruiz, A Esteban-Fernández, E Navascués, D Marquina, ... Molecules 22 (2), 189, 2017 | 356 | 2017 |
| From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept I Belda, I Zarraonaindia, M Perisin, A Palacios, A Acedo Frontiers in Microbiology 8, 821, 2017 | 235 | 2017 |
| Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality I Belda, E Navascués, D Marquina, A Santos, F Calderon, S Benito Applied Microbiology and Biotechnology 99, 1911-1922, 2015 | 216 | 2015 |
| Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine J Ruiz, F Kiene, I Belda, D Fracassetti, D Marquina, E Navascués, ... Applied microbiology and biotechnology 103, 7425-7450, 2019 | 194 | 2019 |
| Unraveling the enzymatic basis of wine “flavorome”: A phylo-functional study of wine related yeast species I Belda, J Ruiz, A Alastruey-Izquierdo, E Navascués, D Marquina, ... Frontiers in microbiology 7, 12, 2016 | 133 | 2016 |
| Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations I Belda, J Ruiz, B Beisert, E Navascués, D Marquina, F Calderón, ... International Journal of Food Microbiology 257, 183-191, 2017 | 131 | 2017 |
| Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking I Belda, LB Conchillo, J Ruiz, E Navascués, D Marquina, A Santos International Journal of Food Microbiology 223, 1-8, 2016 | 115 | 2016 |
| The Biology of Pichia membranifaciens Killer Toxins I Belda, J Ruiz, A Alonso, D Marquina, A Santos Toxins 9 (4), 112, 2017 | 114 | 2017 |
| Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines J Ruiz, I Belda, B Beisert, E Navascués, D Marquina, F Calderón, ... Applied Microbiology and Biotechnology 102, 8501-8509, 2018 | 91 | 2018 |
| The Genus Metschnikowia in Enology J Vicente, J Ruiz, I Belda, I Benito-Vázquez, D Marquina, F Calderón, ... Microorganisms 8 (7), 1038, 2020 | 89 | 2020 |
| A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs A Gobbi, A Acedo, N Imam, RG Santini, R Ortiz-Álvarez, ... Communications Biology 5 (1), 241, 2022 | 81 | 2022 |
| Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity I Belda, J Ruiz, E Navascués, D Marquina, A Santos International Journal of Food Microbiology 225, 1-8, 2016 | 75 | 2016 |
| Outlining the influence of non‐conventional yeasts in wine ageing over lees I Belda, E Navascués, D Marquina, A Santos, F Calderón, S Benito Yeast 33 (7), 329-338, 2016 | 67 | 2016 |
| Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts A Alonso, I Belda, A Santos, E Navascués, D Marquina Food Control 51, 129-134, 2015 | 57 | 2015 |
| Tuning up microbiome analysis to monitor WWTPs’ biological reactors functioning M de Celis, I Belda, R Ortiz-Álvarez, L Arregui, D Marquina, S Serrano, ... Scientific Reports 10 (1), 4079, 2020 | 53 | 2020 |
| Saccharomyces cerevisiae I Belda, J Ruiz, A Santos, N Van Wyk, IS Pretorius Trends in Genetics 35 (12), 956-957, 2019 | 50 | 2019 |
| Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations J Ruiz, N Ortega, M Martín-Santamaría, A Acedo, D Marquina, O Pascual, ... International Journal of Food Microbiology 305, 108255, 2019 | 43 | 2019 |
| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards M de Celis, J Ruiz, M Martín‐Santamaría, A Alonso, D Marquina, ... Letters in applied microbiology 68 (6), 580-588, 2019 | 37 | 2019 |
| Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii J Ruiz, M de Celis, M de Toro, A Mendes-Ferreira, D Rauhut, A Santos, ... Food Research International 137, 109663, 2020 | 36 | 2020 |
| Hypertension-and glycaemia-lowering effects of a grape-pomace-derived seasoning in high-cardiovascular risk and healthy subjects. Interplay with the gut microbiome D Taladrid, M de Celis, I Belda, B Bartolomé, MV Moreno-Arribas Food & function 13 (4), 2068-2082, 2022 | 35 | 2022 |
