Publicaciones (37) Publicaciones de Jordi Tronchoni León

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

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

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

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

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

2019

  1. Low phenotypic penetrance and technological impact of yeast [GAR + ] prion-like elements on winemaking

    Frontiers in Microbiology, Vol. 10, Núm. JAN

  2. El conocimiento del metabolismo de levaduras mejora las perspectivas para reducir el grado

    La Semana vitivinícola, Núm. 3542, pp. 550-554

  3. El conocimiento del metabolismo de levaduras mejora las perspectivas para reducir el grado

    La Semana vitivinícola, Núm. 3557, pp. 2056-2060

  4. Genetic improvement of wine yeasts

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

  5. Vino con menos alcohol gracias a la fisiología de las levaduras

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 504, pp. 87-89