Universidad Internacional de Valencia-ko ikertzaileekin lankidetzan egindako argitalpenak (12)

2023

  1. Directed evolution of Saccharomyces cerevisiae for low volatile acidity during winemaking under aerobic conditions

    Food Microbiology, Vol. 114

  2. Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions

    Food Microbiology, Vol. 115

  3. Saccharomyces cerevisiae responds similarly to co-culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles

    Microbial Biotechnology, Vol. 16, Núm. 5, pp. 1027-1040

2022

  1. Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions

    Food Microbiology, Vol. 101

  2. Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint

    Journal of Fungi, Vol. 8, Núm. 10

  3. Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction

    Food Microbiology, Vol. 106

2021

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

    Biomolecules, Vol. 11, Núm. 11

  2. Extracellular vesicles in food biotechnology

    Microbial Biotechnology, Vol. 14, Núm. 1, pp. 8-11

  3. Mechanisms involved in interspecific communication between wine yeasts

    Foods, Vol. 10, Núm. 8

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

    Food Microbiology, Vol. 94

  5. Proteomic Characterization of EVs in Non-pathogenic Yeast Cells

    Current topics in microbiology and immunology, Vol. 432, pp. 161-170

2020

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

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