Eva María Valero Blanco-rekin lankidetzan egindako argitalpenak (6)

2020

  1. Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae

    Microbial Biotechnology, Vol. 13, Núm. 2, pp. 599-604

  2. Proteomic characterization of extracellular vesicles produced by several wine yeast species

    Microbial Biotechnology, Vol. 13, Núm. 5, pp. 1581-1596

2016

  1. New genes involved in osmotic stress tolerance in saccharomyces cerevisiae

    Frontiers in Microbiology, Vol. 7, Núm. SEP

2015

  1. Identificación de nuevos genes relevantes para la toleracia de "Saccharomyces cerevisiae" al estrés osmótico

    Avances en microbiología

2012

  1. Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1

    Biotechnology Progress, Vol. 28, Núm. 2, pp. 327-336

  2. Transcription profiling of sparkling wine second fermentation

    International Journal of Food Microbiology, Vol. 153, Núm. 1-2, pp. 176-182