Teresa García-Martínez

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 13

Top Topics

Mass Spectrometry

Saccharomyces Cerevisiae

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antibiotics (Basel, Switzerland)

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

Publications

Juan J Román-Camacho, Juan Carlos Mauricio, Irene Sánchez-León, Inés María Santos-Dueñas, Carlos A Fuentes-Almagro, Francisco Amil, Teresa García-Martínez, Isidoro García-García
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry. Molecules (Basel, Switzerland) 29 (11) (2024)
Juan J Román-Camacho, Juan Carlos Mauricio, Inés María Santos-Dueñas, Teresa García-Martínez, Isidoro García-García
Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review. Biotechnology journal 19 (2) (2024)
Juan J Román-Camacho, Juan Carlos Mauricio, Irene Sánchez-León, Inés María Santos-Dueñas, Carlos A Fuentes-Almagro, Francisco Amil, Teresa García-Martínez, Isidoro García-García
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry. Molecules (Basel, Switzerland) 29 (11) (2024)
Irene Sánchez-León, Elena Perez-Nadales, Juan Antonio Marín-Sanz, Teresa García-Martínez, Luis Martinez-Martinez
Heteroresistance to colistin in wild-type Klebsiella pneumoniae isolates from clinical origin. Microbiology spectrum (2023)
María Del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno García, Anna Puig Pujol, Juan Moreno, Teresa García-Martínez
Endogenous CO 2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production. Microorganisms 11 (7) (2023)
Juan J Román-Camacho, Isidoro García-García, Inés María Santos-Dueñas, Teresa García-Martínez, Juan Carlos Mauricio
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review. Foods (Basel, Switzerland) 12 (19) (2023)
Juan Martín-Gómez, Teresa García-Martínez, M Ángeles Varo, Julieta Mérida, María P Serratosa
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation. Foods (Basel, Switzerland) 12 (21) (2023)
Irene Sánchez-León, Teresa García-Martínez, Seydina M Diene, Elena Perez-Nadales, Luis Martinez-Martinez, Jean-Marc Rolain
Heteroresistance to Colistin in Clinical Isolates of Klebsiella pneumoniae Producing OXA-48. Antibiotics (Basel, Switzerland) 12 (7) (2023)
Raquel Muñoz-Castells, Jaime Moreno García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno
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. Molecules (Basel, Switzerland) 27 (22) (2022)
Minami Ogawa, Jaime Moreno García, Lucy C M Joseph, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source. Metabolites 11 (3) (2021)
Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno García, Juan Moreno, Teresa García-Martínez
A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process. Microorganisms 8 (8) (2020)
María Del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig Pujol, Juan Moreno, Jaime Moreno García
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms 8 (8) (2020)
María Del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno García, Juan Moreno, Juan Carlos Mauricio
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration. Microorganisms 8 (8) (2020)