![Foto de Pilar](/img/uploaded/44FF6F2118C2BE46F3D3E36E7ADE456A.jpg)
Pilar
Morales Calvo
Publications (91) Pilar Morales Calvo publications
2023
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Directed evolution of Saccharomyces cerevisiae for low volatile acidity during winemaking under aerobic conditions
Food Microbiology, Vol. 114
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Grapevine yeast attracts grapevine moth
IOBC - WPRS Meeting of the Working Group "Integrated Protection in Viticulture"
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Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions
Food Microbiology, Vol. 115
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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
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Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions
Food Microbiology, Vol. 101
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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
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Predictive evolution of metabolic phenotypes using model-designed environments
Molecular systems biology, Vol. 18, Núm. 10, pp. e10980
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Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction
Food Microbiology, Vol. 106
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Truth in wine yeast
Microbial Biotechnology, Vol. 15, Núm. 5, pp. 1339-1356
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Utilidad de "Saccharomyces cerevisiae" para la bajada de grado alcohólico en fermentacion aeróbica
La Semana vitivinícola, Núm. 3629, pp. 2077-2083
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Utilidad de "Saccharomyces cerevisiae" para la bajada de grado alcohólico en fermentación aeróbica
La Semana vitivinícola, Núm. 3626, pp. 1764-1766
2021
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Biotechnological approaches to lowering the ethanol yield during wine fermentation
Biomolecules, Vol. 11, Núm. 11
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Extracellular vesicles in food biotechnology
Microbial Biotechnology, Vol. 14, Núm. 1, pp. 8-11
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Mechanisms involved in interspecific communication between wine yeasts
Foods, Vol. 10, Núm. 8
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Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation
Food Microbiology, Vol. 94
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Proteomic Characterization of EVs in Non-pathogenic Yeast Cells
Current topics in microbiology and immunology, Vol. 432, pp. 161-170
2020
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Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiae
Microbial Biotechnology, Vol. 13, Núm. 2, pp. 599-604
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Proteomic characterization of extracellular vesicles produced by several wine yeast species
Microbial Biotechnology, Vol. 13, Núm. 5, pp. 1581-1596
2019
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Low phenotypic penetrance and technological impact of yeast [GAR
+
] prion-like elements on winemaking
Frontiers in Microbiology, Vol. 10, Núm. JAN
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El conocimiento del metabolismo de levaduras mejora las perspectivas para reducir el grado
La Semana vitivinícola, Núm. 3542, pp. 550-554