Search Results - Román‐Camacho, Juan J.

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  1. 1
    Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry

    Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry by Román-Camacho, Juan J, Mauricio, Juan C, Sánchez-León, Irene, Santos-Dueñas, Inés M, Fuentes-Almagro, Carlos A, Amil-Ruiz, Francisco, García-Martínez, Teresa, García-García, Isidoro

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  2. 2
    Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

    Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review by Román‐Camacho, Juan J., Mauricio, Juan C., Santos‐Dueñas, Inés María, García‐Martínez, Teresa, García‐García, Isidoro

    Published in Biotechnology journal
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  3. 3
    Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS

    Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS by Román-Camacho, Juan J, García-García, Isidoro, Santos-Dueñas, Inés M, Ehrenreich, Armin, Liebl, Wolfgang, García-Martínez, Teresa, Mauricio, Juan C

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  4. 4
    Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus

    Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus by Román-Camacho, Juan J, Mauricio, Juan C, Santos-Dueñas, Inés M, García-Martínez, Teresa, García-García, Isidoro

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  5. 5
    Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

    Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review by Román-Camacho, Juan J, García-García, Isidoro, Santos-Dueñas, Inés M, García-Martínez, Teresa, Mauricio, Juan C

    Published in Foods
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  6. 6
    Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

    Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process by Wang, Jiao, Zhang, Ao, Zhou, Yaao, Zhang, Wenqing, Liang, Kai, Román-Camacho, Juan-J., Zhou, Jingli, Song, Jia, Zheng, Yu, Wang, Min

    Published in Food Chemistry: X
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  7. 7
    Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

    Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach by Román-Camacho, Juan J., Santos-Dueñas, Inés M., García-García, Isidoro, Moreno-García, Jaime, García-Martínez, Teresa, Mauricio, Juan C.

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  8. 8
    Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

    Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine by Porras-Agüera, Juan A., Román-Camacho, Juan J., Moreno-García, Jaime, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa

    Published in Food microbiology
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  9. 9
    Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach

    Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach by Román-Camacho, Juan J., Mauricio, Juan C., Santos-Dueñas, Inés M., García-Martínez, Teresa, García-García, Isidoro

    Published in Food microbiology
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  10. 10
    Exploring microbial diversity and functionality in Verdejo wine vinegar fermentation through LC-MS/MS analysis

    Exploring microbial diversity and functionality in Verdejo wine vinegar fermentation through LC-MS/MS analysis by Campos-Vázquez, Cristina, Román-Camacho, Juan J., Consuegra-Rivera, Roger, Santos-Dueñas, Inés M., García-García, Isidoro, García-Martínez, Teresa, Mauricio, Juan C.

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  11. 11
    Effect of endogenous CO 2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine

    Effect of endogenous CO 2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine by Porras-Agüera, Juan A, Román-Camacho, Juan J, Moreno-García, Jaime, Mauricio, Juan C, Moreno, Juan, García-Martínez, Teresa

    Published in Food microbiology
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