Santiago Benito

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Gas Chromatography

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

FEMS yeast research

Applied microbiology and biotechnology

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

Publications

Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut, Santiago Benito
The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans . Foods (Basel, Switzerland) 13 (7) (2024)
Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut, Santiago Benito
The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans . Foods (Basel, Switzerland) 13 (7) (2024)
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge. FEMS yeast research 23 (2023)
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge. FEMS yeast research 23 (2023)
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge. FEMS yeast research (2022)
Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito
An Integrative View of the Role of Lachancea thermotolerans in Wine Technology. Foods (Basel, Switzerland) 10 (11) (2021)
Ángel Urbina, Fernando Calderón, Santiago Benito
The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology. Foods (Basel, Switzerland) 10 (6) (2021)
Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. International journal of molecular sciences 22 (3) (2021)
Stefano Scansani, Doris Rauhut, Silvia Brezina, Heike Semmler, Santiago Benito
The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae. Foods (Basel, Switzerland) 9 (10) (2020)
Santiago Benito
Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review. Microorganisms 8 (5) (2020)
Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, Santiago Benito
The Genus Metschnikowia in Enology. Microorganisms 8 (7) (2020)
Santiago Benito
The impacts of Schizosaccharomyces on winemaking. Applied microbiology and biotechnology 103 (11) (2019)
Javier Ruiz, Florian Kiene, Ignacio Belda, Daniela Fracassetti, Domingo Marquina, Eva Navascués, Fernando Calderón, Angel Benito, Doris Rauhut, Antonio Santos, Santiago Benito
Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Applied microbiology and biotechnology 103 (18) (2019)
Ángel Benito, Fernando Calderón, Santiago Benito
Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition. AMB Express 9 (1) (2019)