Publicaciones en las que colabora con CECILIA PICAZO CAMPOS (12)

2024

  1. Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

    Microbial Cell Factories, Vol. 23, Núm. 1

  2. Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

    Journal of Biotechnology, Vol. 390, pp. 28-38

2023

  1. Regulation of metabolism, stress response, and sod1 activity by cytosolic thioredoxins in yeast depends on growth phase

    Advances in Redox Research, Vol. 9

2020

  1. Wine yeast peroxiredoxin tsa1 plays a role in growth, stress response and trehalose metabolism in biomass propagation

    Microorganisms, Vol. 8, Núm. 10, pp. 1-18

2019

  1. Saccharomyces cerevisiae cytosolic thioredoxins control glycolysis, lipid metabolism, and protein biosynthesis under wine-making conditions

    Applied and Environmental Microbiology, Vol. 85, Núm. 7

  2. Yeast life span and its impact on food fermentations

    Fermentation, Vol. 5, Núm. 2

2018

  1. Yeast thioredoxin reductase Trr1p controls TORC1-regulated processes

    Scientific Reports, Vol. 8, Núm. 1

2017

  1. Herbicide glufosinate inhibits yeast growth and extends longevity during wine fermentation

    Scientific Reports, Vol. 7, Núm. 1

  2. Sch9p kinase and the Gcn4p transcription factor regulate glycerol production during winemaking

    FEMS Yeast Research, Vol. 17, Núm. 1

2016

  1. RNA binding protein Pub1p regulates glycerol production and stress tolerance by controlling Gpd1p activity during winemaking

    Applied Microbiology and Biotechnology, Vol. 100, Núm. 11, pp. 5017-5027

2015

  1. Interplay among Gcn5, Sch9 and mitochondria during chronological aging of wine yeast is dependent on growth conditions

    PLoS ONE, Vol. 10, Núm. 2

  2. Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production

    Letters in Applied Microbiology, Vol. 60, Núm. 3, pp. 217-222