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António Morata

Universidad Politecnica de Madrid

46H指数
191论文数
6.2K被引数
收录论文 110
发表时间
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Assessment of the enological potential of several strains of Lachancea thermotolerans. A proteomic approach评估几种耐热酵母菌株Lachancea thermotolerans的葡萄酒酿造潜力：一种蛋白质组学方法
errFood Chemistry
IF9.8
err2026-09-01
err0
PREAI
errCarrera, Monica; Calo-Mata, Pilar; Barros-Velazquez, Jorge; Pazos, Manuel; Banuelos, Maria Antonia; Morata, Antonio
err分享
err收藏
Breaking the barrier: Obtaining SO2-tolerant mutants of Lachancea thermotolerans through adaptive evolution engineering or next-generation biological acidification of wines打破屏障：通过适应性进化工程或下一代生物酸化技术获得耐二氧化硫的Lachancea thermotolerans突变体
errLWT-Food Science and Technology
IF6.6
err2026-07-01
err0
PREAI
errZhang, Jiachang; Cotrina, Sara; Benito, Begona; Banuelos, Maria Antonia; Gonzalez, Carmen; Morata, Antonio
err分享
err收藏
Pre-Harvest Foliar Application of Chitooligosaccharide Modulates Aroma Quality of Cabernet Gernischt Wines收获前壳寡糖叶面施用调控赤霞珠葡萄酒的香气品质
errFoods
IF5.1
err2026-06-15
err0
errOAAI
errTengzhen Ma; Wenle Qiang; Lirong Zhang; Fei Yu; Baoquan Yuan; Yumei Jiang; Bo Zhang; Antonio Morata; Fumin Yang
err分享
err收藏
Ozone as a Sanitation Method in Winemaking: Improving Fermentation Control in the Context of Climate Change臭氧作为葡萄酒酿造中的卫生方法：在气候变化背景下改善发酵控制
errFermentation
IF3.3
err2026-04-09
err0
errOAAI
errYaiza Rodríguez; Juan Manuel Del Fresno; Carmen González; Antonio Morata
err分享
err收藏
Microbiological stability of dealcoholised wines: effect of SO2 and sorbic acid脱酒精葡萄酒的微生物稳定性：SO2和山梨酸的影响
errEuropean Food Research and Technology
IF3.2
err2026-03-30
err0
errOAAI
errAndrii Tarasov; Shinnosuke Asai; Lisa Zimmermann; Christian von Wallbrunn; Christoph Schuessler; Antonio Morata; Rainer Jung
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err收藏
Enhancing the Production of Sour Beers by Adding Blueberries and Fermenting with Lachancea and Metschnikowia
errFermentation
IF3.3
err2026-02-05
err0
errOAAI
errElena Alonso; Carmen López; María Antonia Bañuelos; Carmen González; Antonio Morata
err分享
err收藏
Pyrazine-driven umami enhancement in the Sauvignon Blanc-oyster food pairing: Elucidated through electronic tongue analyses and molecular simulations
errFood Bioscience
IF5.9
err2026-01-17
err0
PREAI
errYixuan Wang; Jie Ning; Yuanyuan Wang; Yinghu Ma; Tengzhen Ma; Yumei Jiang; Min Li; Antonio Morata; Bo Zhang
err分享
err收藏
Effect of UHPH and Sulphur Dioxide Content on Verdejo Vinification: Sensory, Chemical, and Microbiological Approach After Accelerated Aging Test超高压均质处理(UHPH)和二氧化硫含量对维德霍(Verdejo)葡萄酒酿造的影响：加速老化试验后的感官、化学和微生物学研究方法
errMicroorganisms 2025, Vol. 13, Page 2623
IF4.2
err2025-11-19
err0
errOAAI
errMiquel Puxeu; Carlos Sánchez-Mateos; Inés Horcajo-Abal; Mercè Sunyer-Figueres; Victoria Castillo; Daniel Fernández-Vázquez; Alejandro Suárez; Natalia Santamaría; Enric Nart; Sergi de Lamo; Antonio Morata; Immaculada Andorrà
err分享
err收藏
Use of Lachancea thermotolerans and Metschnikowia pulcherrima to Improve Acidity and Sensory Profile of Verdejo Wines from Different Vine Management Systems使用Lachancea thermotolerans和Metschnikowia pulcherrima改善不同葡萄管理系统的Verdejo葡萄酒的酸度和感官特征
errFermentation 2025, Vol. 11, Page 541
IF3.3
err2025-09-30
err0
errOAAI
errMaría Soler; Juan Manuel Del Fresno; María Antonia Bañuelos; Antonio Morata; Iris Loira
err分享
err收藏
Preharvest chitosan oligosaccharide and benzothiadiazole treatments modulate phenolic compound accumulation and shikimate pathway in Cabernet Gernischt grapes采前壳寡糖和苯并噻二唑处理调控赤霞珠葡萄中酚类化合物积累及山萮酸代谢途径
errPostharvest Biology and Technology
IF6.8
err2025-09-29
err0
PREAI
errTongwei Ma; Hongjuan Wang; Wenle Qiang; Bo Wang; Yulin Niu; Antonio Morata; Min Li; Tengzhen Ma; Yumei Jiang; Bo Zhang
err分享
err收藏
Use of non-Saccharomyces yeasts to modulate oenological parameters in Albillo Mayor white wines使用非酿酒酵母调控阿尔比略·梅约尔白葡萄酒的oenological parameters
errEuropean Food Research and Technology
IF3.2
err2025-07-23
err0
errOAAI
errJuan Manuel del Fresno; Yaiza Rodríguez; María Soler; Carlos Escott; Felipe Palomero; Rafael Cuerda; Antonio Morata
err分享
err收藏
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing伊比利亚半岛作为新兴非热技术与微生物生物技术在可持续葡萄酒加工中应用的模型背景
errCritical Reviews in Food Science and Nutrition
IF8.8
err2025-06-16
err0
PREAI
errAntonio Morata; Carlos Escott; Juan Manuel del Fresno; Teresa Arroyo; Begoña Benito; María Antonia Bañuelos; Pilar Blanco; Juan Mariano Cabellos; Jesús Manuel Cantoral; David Castrillo; Gustavo Cordero-Bueso; Julia Crespo; Sergi Ferrer; Margarita García; Lucía González-Arenzana; Carmen González; Buenaventura Guamis; Ana Rosa Gutiérrez; Iris Loira; Isabel López-Alfaro; Manuel Malfeito-Ferreira; Alberto Martínez; Isabel Pardo; Manuel Ramírez; Javier Raso; Marina Ruiz-Muñoz; José Antonio Suárez-Lepe; Alice Vilela; Vittorio Capozzi
err分享
err收藏
Innovative Applications of High Hydrostatic Pressure in Winemaking高静压技术在葡萄酒酿造中的创新应用
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2025-05-27
err0
errOAAI
errOtero, Laura; del Prado, Lucia; Morata, Antonio
err分享
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Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces超高压均质(UHPH)对Saccharomyces和非Saccharomyces发酵Tempranillo葡萄汁的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-05-01
err0
errOAAI
errEscott, Carlos; Vaquero, Cristian; Loira, Iris; Tat, Lara; Lopez, Carmen; Gonzalez, Carmen; Del Fresno, Juan Manuel; Guamis, Buenaventura; Comuzzo, Piergiorgio; Morata, Antonio
err分享
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Wine bioacidification: Fermenting Airen grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2025-01-01
err1
PREAI
errIzquierdo-Canas, Pedro Miguel; del Fresno, Juan Manuel; Malfeito-Ferreira, Manuel; Mena-Morales, Adela; Garcia-Romero, Esteban; Heras, Jose Maria; Loira, Iris; Gonzalez, Carmen; Morata, Antonio
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Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction利用臭氧处理在红葡萄酒酿造过程中对葡萄进行杀菌。对酸度、酚类物质、香气、感官特征的影响，以及对Lachancea thermotolerans酵母的定植和SO2减少的启示。
errFOOD BIOSCIENCE
IF5.9
err2025-01-01
err0
PREAI
errMorata, Antonio; del Fresno, Juan Manuel; Loira, Iris; Cuerda, Rafael; Gonzalez, Carmen
err分享
err收藏
Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-09-01
err0
PREAI
errBendaali, Yasmina; Escott, Carlos; Vaquero, Cristian; Gonzalez, Carmen; Morata, Antonio
err分享
err收藏
Editorial: Microbial modulation to mitigate the impact of climate change on wine production
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2024-08-07
err0
errOAAI
errVilela, Alice; Domizio, Paola; Morata, Antonio
err分享
err收藏
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking
errFERMENTATION-BASEL
IF3.3
err2024-08-02
err0
errOAAI
errMalfeito-Ferreira, Manuel; Granja-Soares, Joana; Chandra, Mahesh; Asryan, Arman; Oliveira, Joana; Freitas, Victor; Loira, Iris; Morata, Antonio; Cunha, Jorge; Harutyunyan, Mkrtich
err分享
err收藏
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2023-10-06
err3
errOAAI
errComuzzo, Piergiorgio; del Fresno, Juan Manuel; Voce, Sabrina; Loira, Iris; Morata, Antonio
err分享
err收藏

研究方向

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合作学者
合作期刊
B
Brijesh K. Tiwari
H 指数: 97 · 论文数: 587
P
Patrick J. Cullen
H 指数: 93 · 论文数: 500
V
Víctor de Freitas
H 指数: 84 · 论文数: 538
M
M. Ângela A. Meireles
H 指数: 72 · 论文数: 426
H
Hosahalli S. Ramaswamy
H 指数: 72 · 论文数: 661
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