Publicaciones en las que colabora con Manuel Quirós Asensio (21)

2016

  1. Genetic improvement and genetically modified microorganisms

    Wine safety, consumer preference, and human health (Springer), pp. 71-96

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

    Frontiers in Microbiology, Vol. 7, Núm. SEP

2015

  1. An impaired ubiquitin ligase complex favors initial growth of auxotrophic yeast strains in synthetic grape must

    Applied Microbiology and Biotechnology, Vol. 99, Núm. 3, pp. 1273-1286

  2. Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

    American Journal of Enology and Viticulture, Vol. 66, Núm. 3, pp. 393-397

  3. Levaduras no Saccharomyces como herramientas para controlar el grado alcohólico de los vinos: importancia del oxígeno y la respiración

    ACE: Revista de enología, Núm. 148

  4. The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

    Applied Microbiology and Biotechnology, Vol. 99, Núm. 9, pp. 3993-4003

2014

  1. New insights into the advantages of ammonium as a winemaking nutrient

    International Journal of Food Microbiology, Vol. 177, pp. 128-135

  2. Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

    International Journal of Food Microbiology, Vol. 181, pp. 85-91

  3. Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

    Microbial Cell Factories, Vol. 13, Núm. 1, pp. 1-13

2013

  1. Genome-Wide Study of the Adaptation of Saccharomyces cerevisiae to the Early Stages of Wine Fermentation

    PLoS ONE, Vol. 8, Núm. 9

  2. Metabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations

    PLoS ONE, Vol. 8, Núm. 8

  3. Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

    Trends in Food Science and Technology, Vol. 29, Núm. 1, pp. 55-61

2012

  1. A simple method for total quantification of mannoprotein content in real wine samples

    Food Chemistry, Vol. 134, Núm. 2, pp. 1205-1210

  2. Análisis de flujos metabólicos durante la fase de crecimiento exponencial de "Saccharomyces cerevisiae" en fermentaciones vínicas

    Avances en microbiología de los alimentos

  3. Identificación de genes relevantes para la adaptación de "Saccharomyces cerevisiae" a la fermentación alcohólica

    Avances en microbiología de los alimentos

  4. Mecanismos de adaptación de "S. cerevisiae" a la fermentación del mosto de uva. Aproximaciones de genómica funcional

    Avances en microbiología de los alimentos

  5. Obtención de cepas de levadura vínica superproductoras de manoproteinas mediantes técnicas no recombinantes

    Avances en microbiología de los alimentos

  6. Wine Technology

    Handbook of Fruits and Fruit Processing: Second Edition, pp. 461-488

2011

  1. A new methodology to determine cell wall mannoprotein content and release in wine yeasts

    Food Chemistry, Vol. 125, Núm. 2, pp. 760-766

2010

  1. A new methodology to obtain wine yeast strains overproducing mannoproteins.

    International Journal of Food Microbiology, Vol. 139, Núm. 1-2, pp. 9-14