Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (6)

2018

  1. Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing

    Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 111, Núm. 3, pp. 385-399

2007

  1. A novel approach for the improvement of stress resistance in wine yeasts

    International Journal of Food Microbiology, Vol. 114, Núm. 1, pp. 83-91

2005

  1. Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification

    Journal of Applied Microbiology, Vol. 98, Núm. 2, pp. 299-307

2003

  1. Arginase activity is a useful marker of nitrogen limitation during alcoholic fermentations

    Systematic and Applied Microbiology, Vol. 26, Núm. 3, pp. 471-479

2002

  1. Study of the first hours of microvinification by the use of osmotic stress-response genes as probes

    Systematic and Applied Microbiology, Vol. 25, Núm. 1, pp. 153-161

2001

  1. Analysis of the stress resistance of commercial wine yeast strains

    Archives of Microbiology, Vol. 175, Núm. 6, pp. 450-457