Zlatina Genisheva

Post-Doc


Qualifications

  • 2013: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2008: Master Program on Biotechnology - Bioprocess Engineering, Universidade do Minho

  • 2016 - 2018: Sustainable agro/food-industrial waste valorization
  • 2013 - 2015: BIO2Norte – “Biotechnology and Bioengineering for the Quality of Life and Sustainable Development”
  • 2009 - 2013: Development of an integrated process for continuous winemaking


Recent Publications

1
Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines
  • Molecules, 22(9), 1500, 2017
2
Integral valorization of vine pruning residue by sequential autohydrolysis stages
  • Journal of Cleaner Production, (In Press), 2017
3
  • Andrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina; Schwan, Rosane Freitas; Whasley Ferreira Duarte
Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
  • Food Research International, 91, 72-79, 2017
4
Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato
  • LWT - Food Science and Technology, 74, 493-503, 2016
5
Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
  • LWT - Food Science and Technology, 62(2), 1043-1052, 2015
6
Immobilized cell systems for batch and continuous winemaking
  • Trends in Food Science & Technology, 40(1), 33-47, 2014
7
Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells
  • Process Biochemistry, 49(1), 1-9, 2014
8
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics
  • LWT - Food Science and Technology, 59(2), 1114-1122, 2014
9
Malolactic fermentation of wines with immobilised lactic acid bacteria – Influence of concentration, type of support material and storage conditions
  • Food Chemistry, 138(2–3), 1510-1514, 2013
10
Determination of odorants in varietal wines from international grape cultivars (Vitis vinifera) grown in NW Spain
  • South African Journal of Enology and Viticulture, 34(2), 212-222, 2013
11
Early leaf removal impact on volatile composition of Tempranillo wines
  • Journal of the Science of Food and Agriculture, 92(4), 935-942, 2012
12
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
  • Phytochemistry, 74, 196-205, 2012
13
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace
  • Journal of the Institute of Brewing, 118(2), 163-173, 2012
14
Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production
  • Industrial Crops and Products, 34(1), 979-985, 2011
15
Correlation between volatile composition and sensory properties in Spanish Albariño wines
  • Microchemical Journal, 95(2), 240-246, 2010
16
Monoterpenic characterization of white cultivars from Vinhos Verdes appellation of origin (North Portugal)
  • Journal of the Institute of Brewing, 115(4), 308-317, 2009
17
Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
  • Journal of the Institute of Brewing, 115(1), 35-40, 2009
Full List