Francisco Noé Arroyo López-rekin lankidetzan egindako argitalpenak (10)

2011

  1. Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

    Yeast, Vol. 28, Núm. 6, pp. 423-435

  2. 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

  3. Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

    Food Microbiology, Vol. 28, Núm. 6, pp. 1155-1161

  4. Temperature adaptation Markedly Determines evolution within the genus Saccharomyces

    Applied and Environmental Microbiology, Vol. 77, Núm. 7, pp. 2292-2302

2010

  1. 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

  2. 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

  3. Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

    Yeast, Vol. 27, Núm. 12, pp. 1005-1015

2009

  1. 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

  2. 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

  3. 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