Antonio Morata (A Morata)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 17

Top Topics

Saccharomyces Cerevisiae

Psychometric Properties

Structure Activity Relationship

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Antonio Morata, Juan Manuel Del Fresno, Mohsen Gavahian, Buenaventura Guamis, Felipe Palomero, Carmen López
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins. Antioxidants (Basel, Switzerland) 12 (9) (2023)
Rosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, Antonio Morata
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non- Saccharomyces Yeasts. ACS omega 7 (21) (2022)
Carlos Escott, Cristian Vaquero, Iris Loira, Carmen López, Carmen González, Antonio Morata
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods (Basel, Switzerland) 11 (22) (2022)
Antonio Morata, T Arroyo, María Antonia Bañuelos, P Blanco, A Briones, J M Cantoral, D Castrillo, G Cordero-Bueso, J M Del Fresno, Carlos Escott, R Escribano-Viana, M Fernández-González, S Ferrer, M García, C González, A R Gutiérrez, Iris Loira, M Malfeito-Ferreira, A Martínez, I Pardo, M Ramírez, M Ruiz-Muñoz, P Santamaría, J A Suárez-Lepe, A Vilela, V Capozzi
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries. Critical reviews in food science and nutrition (2022)
Carlos Escott, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, Antonio Morata
Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light. Foods (Basel, Switzerland) 10 (6) (2021)
Antonio Morata, Iris Loira, Carmen González, Carlos Escott
Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines. Molecules (Basel, Switzerland) 26 (15) (2021)
Cristian Vaquero, Iris Loira, Javier Raso-Pueyo, Ignacio Álvarez, Carlota Delso, Antonio Morata
Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. Foods (Basel, Switzerland) 10 (7) (2021)
Vicente Manuel Gómez-López, Gianpiero Pataro, Brijesh Kumar Tiwari, Mario Gozzi, Maria Angela A Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli S Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J Cullen, Sriram K Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla Carvalho Veggi, Ramón Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Viganó, Antonio Morata
Guidelines on reporting treatment conditions for emerging technologies in food processing. Critical reviews in food science and nutrition (2021)
Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety. International journal of molecular sciences 22 (4) (2021)
Antonio Morata, Carlos Escott, Iris Loira, Carmen López, Felipe Palomero, Carmen González
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins. Antioxidants (Basel, Switzerland) 10 (12) (2021)
Faisal Eudes Sam, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, Shunyu Han
Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. Membranes 11 (12) (2021)
Teng-Zhen Ma, Peng-Fei Gong, Rong-Rong Lu, Bo Zhang, Antonio Morata, Shun-Yu Han
Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine. Molecules (Basel, Switzerland) 25 (11) (2020)
Cristian Vaquero, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, Antonio Morata
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas. Microorganisms 8 (6) (2020)
Juan Manuel Del Fresno, Antonio Morata, Carlos Escott, Iris Loira, Rafael Cuerda, José Antonio Suárez-Lepe
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines. Molecules (Basel, Switzerland) 24 (3) (2019)
Antonio Morata, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Carmen González, Jose Antonio Suárez-Lepe
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making. Molecules (Basel, Switzerland) 24 (24) (2019)
Antonio Morata, María Antonia Bañuelos, Carmen López, Chenli Song, Ricardo Vejarano, Iris Loira, Felipe Palomero, Jose Antonio Suarez Lepe
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 37 (2) (2019)
Carlos Escott, Antonio Morata, Jorge M Ricardo-da-Silva, María Jesús Callejo, José Antonio Suarez-Lepe
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae. Molecules (Basel, Switzerland) 23 (9) (2018)