Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

by Ricardo Vejarano
Published 2020-07-01

Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes

by Ricardo Vejarano
Published 2018-08-01

Commercially Available Non-<i>Saccharomyces</i> Yeasts for Winemaking: Current Market, Advantages over <i>Saccharomyces</i>, Biocompatibility, and Safety

by Ricardo Vejarano, Angie Gil-Calderón
Published 2021-08-01

Efecto del NaCl en la textura y perfil sensorial de un queso de soya (tofu)

by Jesús Peramaz-Matos, Brayan Gutiérrez-Aguirre, Verónica Jacobo-Domínguez, Jackeline León-Vargas, Ricardo Vejarano
Published 2018-06-01

Mejora de los parámetros colorimétricos en vino de arándano (Vaccinium corymbosum) mediante chaptalización

by Angie Gil Calderón, Andrea Gonzáles Velásquez, Valeria Silva Díaz, Wendy Pereda Calderón, Ricardo Vejarano Mantilla
Published 2016-06-01