Manuel Quirós Asensio-rekin lankidetzan egindako argitalpenak (5)

2016

  1. Genetic improvement and genetically modified microorganisms

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

  2. Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae

    Microbial Cell Factories, Vol. 15, Núm. 1

  3. 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. 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