Argitalpenak (150) Ramón González García argitalpenak

2023

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

    Food Microbiology, Vol. 114

  2. Grapevine yeast attracts grapevine moth

    IOBC - WPRS Meeting of the Working Group "Integrated Protection in Viticulture"

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

    Food Microbiology, Vol. 115

  4. 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. Predictive evolution of metabolic phenotypes using model-designed environments

    Molecular systems biology, Vol. 18, Núm. 10, pp. e10980

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

    Food Microbiology, Vol. 106

  5. Truth in wine yeast

    Microbial Biotechnology, Vol. 15, Núm. 5, pp. 1339-1356

  6. Utilidad de "Saccharomyces cerevisiae" para la bajada de grado alcohólico en fermentacion aeróbica

    La Semana vitivinícola, Núm. 3629, pp. 2077-2083

  7. Utilidad de "Saccharomyces cerevisiae" para la bajada de grado alcohólico en fermentación aeróbica

    La Semana vitivinícola, Núm. 3626, pp. 1764-1766

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. Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae

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

  2. 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

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

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

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

    Sensors and Actuators, B: Chemical, Vol. 304