Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (56)

2021

  1. Biotechnological approaches to lowering the ethanol yield during wine fermentation

    Biomolecules, Vol. 11, Núm. 11

  2. Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation

    Food Microbiology, Vol. 94

2020

  1. Impact of botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice

    Molecules, Vol. 25, Núm. 3

  2. Robust label-free CuxCoyOz electrochemical sensors for hexose detection during fermentation process monitoring

    Sensors and Actuators, B: Chemical, Vol. 304

2019

  1. Genetic improvement of wine yeasts

    Yeasts in the Production of Wine (Springer New York), pp. 315-342

2018

  1. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

    Food Microbiology, Vol. 70, pp. 214-223

2017

  1. Aplicación de levaduras no-Saccharomyces en enología

    ACE: Revista de enología, Núm. 162

  2. Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures

    Frontiers in Microbiology, Vol. 8, Núm. OCT

  3. Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii

    International Journal of Food Microbiology, Vol. 241, pp. 60-68

  4. Hypoxia and iron requirements are the main drivers in transcriptional adaptation of Kluyveromyces lactis during wine aerobic fermentation

    International Journal of Food Microbiology, Vol. 246, pp. 40-49

  5. Wine secondary aroma: understanding yeast production of higher alcohols

    Microbial Biotechnology, Vol. 10, Núm. 6, pp. 1449-1450

2016

  1. Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

    LWT - Food Science and Technology, Vol. 65, pp. 1038-1043

  2. Genetic improvement and genetically modified microorganisms

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

  3. Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae

    International Journal of Food Microbiology, Vol. 236, pp. 38-46

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

    Frontiers in Microbiology, Vol. 7, Núm. SEP

  5. Non-conventional Yeast Species for Lowering Ethanol Content of Wines

    Frontiers in Microbiology, Vol. 7, Núm. MAY

  6. The cellular growth rate controls overall mRNA turnover, and modulates either transcription or degradation rates of particular gene regulons

    Nucleic Acids Research, Vol. 44, Núm. 8, pp. 3643-3658

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. Análisis del transcriptoma de "Kluyveromyces lactis" en condiciones de respiración enológicas para obtener vinos de menor grado alcohólico

    Avances en microbiología

  3. Genes que afectan a la producción de ácido acético por parte de "Saccharomyces cerevisiae"307 durante la fermentación en presencia de oxígeno

    Avances en microbiología