• Yeast proteomics: Advances and applications in alcoholic fermentation 

  Martín-García, Francisco José; Labrador-Valls, María José; Barbero-Fernández, Rosa María; Ogawa, Minami; Moreno-García, Jaime (Elsevier, 2025)

  Yeast proteomics has become a crucial approach for elucidating molecular mechanisms underlying alcoholic fermentation, widely applied in winemaking, brewing, and bioethanol production. Advances in high-throughput techniques, ...

• Debaryomyces hansenii LR2 as a Natural Salt-Reducing Agent in Iberian Pork Loin: Enhancing Food Safety and Organoleptic Quality 

  Chacón-Navarrete, Helena; Roldán Casas, José Ángel; Ruiz-Castilla, Francisco J.; Ramos, José (Springer Nature, 2025)

  Meat industry has long relied on additives like nitrites or salt for preservation purposes. After years of extended usage of these compounds, research has demonstrated that their excessive consumption is linked to various ...

• The inoculation with Pseudomonas simiae WCS417 strain promotes growth and the induction of iron-deficiency responses in cucumber plants (Cucumis sativus L.) 

  Aparicio, Miguel A.; Ruiz-Castilla, Francisco J.; Ramos, José; Romera, Francisco Javier; Lucena, Carlos (Springer Nature, 2025)

  Iron (Fe) deficiency poses a significant agronomic challenge in calcareous soils, particularly affecting dicot plants. Conventional production methods rely heavily on high-yielding varieties and the application of substantial ...

• Increasing the Lipid Content of Filamentous Fungi: Potential Alternatives to Conventional Meat through Culture Medium Modification and High-Lipid Yeast Immobilization 

  Oviedo Albarracín, Cristina; Chacón-Navarrete, Helena; Cámara-Martos, Fernando; Bermúdez Luque, Andrés; Koysuren, Begum; Nitin, Nitin; Fotidis, Ioannis; Yan, Yixin; Moreno-García, Jaime (Springer Nature, 2025)

  Conventional meat consumption has significant environmental impacts, driving interest in alternatives such as fungal-based meat. A key challenge is its low lipid content, which affects its resemblance to traditional meat. ...

• The ‘Criaderas and Solera’ System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges—A Review 

  García-García, Juan C.; Mauricio, Juan C.; García-Martínez, Teresa; Carbonero-Pacheco, Juan (MDPI, 2025)

  The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biological aging processes. This traditional Spanish ...

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