Carlos Escott (C Escott)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2022
Publications (10 Years): 9

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Critical reviews in food science and nutrition

Fundación Premio Arce

Universidad Politécnica de Madrid (PHD)

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

Affiliation History

Fundación Premio Arce Feb 13 2019

Spain

Postdoctorate Researcher :: enotecUPM

Cemex (Switzerland) Feb 07 2007 - Jun 30 2014

Switzerland

Chemical Researcher :: Technology and Innovation

Cemex SAB de CV Dec 15 2005 - Jan 31 2007

Mexico

Junior Researcher :: Technology (Material's Laboratory)

Education History

Universidad Politécnica de Madrid Jan 09 2015 - Jul 24 2018

Spain

PHD :: Química y Tecnología de Alimentos

Universidad Politécnica de Madrid Sep 22 2014 - Jun 25 2015

Spain

MSC :: Chemistry and Food Technology

Publications

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)
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)
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)
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)

Carlos Escott.css-eqlu8i{font-size:small;padding-left:4px;} (C Escott)

Publication Activity (10 Years)

Top Topics

Top Venues

Carlos Escott (C Escott)