ELADIO
BARRIO ESPARDUCER
CATEDRÁTICO/A DE UNIVERSIDAD
![Foto de Francisco Noé](/img/nophoto.png)
Francisco Noé
Arroyo López
Publicaciones en las que colabora con Francisco Noé Arroyo López (10)
2011
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Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae
Yeast, Vol. 28, Núm. 6, pp. 423-435
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Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
International Journal of Food Microbiology, Vol. 147, Núm. 2, pp. 89-96
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Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Food Microbiology, Vol. 28, Núm. 6, pp. 1155-1161
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Temperature adaptation Markedly Determines evolution within the genus Saccharomyces
Applied and Environmental Microbiology, Vol. 77, Núm. 7, pp. 2292-2302
2010
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A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
Journal of Applied Microbiology, Vol. 108, Núm. 1, pp. 73-80
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Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid
Food Microbiology, Vol. 27, Núm. 5, pp. 628-637
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Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments
Yeast, Vol. 27, Núm. 12, pp. 1005-1015
2009
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Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains
Journal of Industrial Microbiology and Biotechnology, Vol. 36, Núm. 5, pp. 663-669
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Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation
International Journal of Food Microbiology, Vol. 134, Núm. 3, pp. 237-243
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Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
International Journal of Food Microbiology, Vol. 131, Núm. 2-3, pp. 120-127