| Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity B Padilla, JV Gil, P Manzanares Frontiers in microbiology 7, 411, 2016 | 536 | 2016 |
| Studies on acetate ester production by non-Saccharomyces wine yeasts V Rojas, JV Gil, F Piñaga, P Manzanares International journal of food microbiology 70 (3), 283-289, 2001 | 419 | 2001 |
| Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits F Viana, JV Gil, S Genovés, S Vallés, P Manzanares Food Microbiology 25 (6), 778-785, 2008 | 352 | 2008 |
| Acetate ester formation in wine by mixed cultures in laboratory fermentations V Rojas, JV Gil, F Piñaga, P Manzanares International Journal of Food Microbiology 86 (1-2), 181-188, 2003 | 320 | 2003 |
| Hydrophilins from distant organisms can protect enzymatic activities from water limitation effects in vitro JL Reyes, MJ RODRIGO, JM COLMENERO‐FLORES, JV GIL, ... Plant, Cell & Environment 28 (6), 709-718, 2005 | 223 | 2005 |
| Improvement of volatile composition of wines by controlled addition of malolactic bacteria S Maicas, JV Gil, I Pardo, S Ferrer Food Research International 32 (7), 491-496, 1999 | 198 | 1999 |
| Aroma compounds in wine as influenced by apiculate yeasts JV Gil, JJ Mateo, M Jiménez, A Pastor, T Huerta Journal of food science 61 (6), 1247-1250, 1996 | 196 | 1996 |
| Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions A Aleixandre, JV Gil, J Sineiro, CM Rosell Food Chemistry 372, 131231, 2022 | 185 | 2022 |
| Mycobiota and mycotoxin producing fungi from cocoa beans M Sánchez-Hervás, JV Gil, F Bisbal, D Ramón, PV Martínez-Culebras International journal of food microbiology 125 (3), 336-340, 2008 | 180 | 2008 |
| Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae F Viana, JV Gil, S Vallés, P Manzanares International Journal of Food Microbiology 135 (1), 68-74, 2009 | 154 | 2009 |
| Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking B Padilla, JV Gil, P Manzanares Fermentation 4 (3), 68, 2018 | 130 | 2018 |
| Construction of a Genetically Modified Wine Yeast Strain Expressing the Aspergillus aculeatus rhaA Gene, Encoding an α-l-Rhamnosidase of Enological Interest P Manzanares, M Orejas, JV Gil, LH De Graaff, J Visser, D Ramón Applied and Environmental Microbiology 69 (12), 7558-7562, 2003 | 114 | 2003 |
| The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine L González-Candelas, JV Gil, RM Lamuela-Raventos, D Ramón International Journal of Food Microbiology 59 (3), 179-183, 2000 | 95 | 2000 |
| Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine JV Gil, P Manzanares, S Genovés, S Vallés, L González-Candelas International journal of food microbiology 103 (1), 57-68, 2005 | 83 | 2005 |
| Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811 HE Verón, PG Cano, E Fabersani, Y Sanz, MI Isla, MTF Espinar, ... Food & Function 10 (2), 1085-1097, 2019 | 76 | 2019 |
| Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicum L.) during Ripening P Ortiz-Serrano, JV Gil Journal of agricultural and food chemistry 58 (2), 1106-1114, 2010 | 76 | 2010 |
| Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants C Alapont, MC López-Mendoza, JV Gil, PV Martínez-Culebras Food Additives & Contaminants: Part A 31 (1), 93-104, 2014 | 69 | 2014 |
| De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain E Pardo, J Rico, JV Gil, M Orejas Microbial cell factories 14, 1-8, 2015 | 63 | 2015 |
| Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicum L.) P Ortiz-Serrano, JV Gil Journal of Agricultural and Food Chemistry 55 (22), 9170-9176, 2007 | 57 | 2007 |
| Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts JV Gil, S Vallés Journal of Agricultural and Food Chemistry 49 (11), 5515-5523, 2001 | 50 | 2001 |
