PUBLICACIÓN

Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus

Martinez A., Zamora E., Alvarez M.L., Bautista-Gallego J., Ramirez M.

2022 Frontiers in Microbiology

Microbiology (Q1), Microbiology (medical) (Q1)

JCR: 5.2

SJR: 1.19

CITAS

1

DOI

10.3389/fmicb.2022.1006978

EID

2-s2.0-85140450639

EISSN

1664-302X

AUTORES DE LA UEX

Manuel Ramírez Fernández
Joaquín Bautista Gallego

OTRAS PUBLICACIONES DE INTERÉS

Mutants Of Escherichia Coli Sensitive To Hydrogen Peroxide
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Improving Wine Fermentation Efficiency Of Torulaspora Delbrueckii By Increasing The Ploidy Of Yeast Inocula
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Improving Wine Fermentation Efficiency Of Torulaspora Delbrueckii By Increasing The Ploidy Of Yeast Inocula
Perspectivas Y Retos En La Mejora Genética De Levaduras
Improving Wine Fermentation Efficiency Of Torulaspora Delbrueckii By Increasing The Ploidy Of Yeast Inocula
Perspectivas Y Retos En La Mejora Genética De Levaduras
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Perspectivas Y Retos En La Mejora Genética De Levaduras
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
El Suelo Del Viñedo Como Reservorio Natural De Levaduras Fermentativas
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
New Insights Into The Genome Organization Of Yeast Double-Stranded Rna Lbc Viruses
Aislamiento De Mutantes De Torulaspora Delbrueckii Resistentes A Sulfuroso, Etanol Y Alta Presión De Co2 Para La Elaboración De Cava
New Insights Into The Genome Organization Of Yeast Double-Stranded Rna Lbc Viruses
Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae
New Insights Into The Genome Organization Of Yeast Double-Stranded Rna Lbc Viruses
Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae
Wine Yeast Selection In The Iberian Peninsula: Saccharomyces And Non-Saccharomyces As Drivers Of Innovation In Spanish And Portuguese Wine Industries
Genetic Improvement Of Non-Conventional Torulaspora Delbrueckii For Traditional Sparkling Winemaking By Mixing For Eventual Hybridization With Saccharomyces Cerevisiae
Wine Yeast Selection In The Iberian Peninsula: Saccharomyces And Non-Saccharomyces As Drivers Of Innovation In Spanish And Portuguese Wine Industries
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Wine Yeast Selection In The Iberian Peninsula: Saccharomyces And Non-Saccharomyces As Drivers Of Innovation In Spanish And Portuguese Wine Industries
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role
Participación De Las Levaduras Del Suelo Del Viñedo En La Fermentación Espontánea Del Mosto
Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role
A New Pipeline For Designing Phage Cocktails Based On Phage-Bacteria Infection Networks
Editorial: Lactic Acid Bacteria Within The Food Industry: What Is New On Their Technological And Functional Role
A New Pipeline For Designing Phage Cocktails Based On Phage-Bacteria Infection Networks
Genome Features Of A New Double-Stranded Rna Helper Virus (Lbcbarr) From Wine Torulaspora Delbrueckii Killer Strains
A New Pipeline For Designing Phage Cocktails Based On Phage-Bacteria Infection Networks
Genome Features Of A New Double-Stranded Rna Helper Virus (Lbcbarr) From Wine Torulaspora Delbrueckii Killer Strains
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Genome Features Of A New Double-Stranded Rna Helper Virus (Lbcbarr) From Wine Torulaspora Delbrueckii Killer Strains
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Genetic Analysis Of Mutant Strains Of Saccharomyces Cerevisiae With Defects In Mannoprotein Synthesis
Analysing The Vineyard Soil As A Natural Reservoir For Wine Yeasts
Genetic Analysis Of Mutant Strains Of Saccharomyces Cerevisiae With Defects In Mannoprotein Synthesis
Co-Inocula Assays Of Yeasts With “killer” Pheno-Type And Sensitive Strains Of Saccharomyces Cere-Visiae With Defects In Mannoprotein Synthesis
Genetic Analysis Of Mutant Strains Of Saccharomyces Cerevisiae With Defects In Mannoprotein Synthesis
Co-Inocula Assays Of Yeasts With “killer” Pheno-Type And Sensitive Strains Of Saccharomyces Cere-Visiae With Defects In Mannoprotein Synthesis
Base Wine And Traditional Sparkling Wine Making Using Torulaspora Delbrueckii Killer Yeasts
Co-Inocula Assays Of Yeasts With “killer” Pheno-Type And Sensitive Strains Of Saccharomyces Cere-Visiae With Defects In Mannoprotein Synthesis
Base Wine And Traditional Sparkling Wine Making Using Torulaspora Delbrueckii Killer Yeasts
Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation
Base Wine And Traditional Sparkling Wine Making Using Torulaspora Delbrueckii Killer Yeasts
Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation
Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives
Evaluating The Effect Of Using Non-Saccharomyces On Oenococcus Oeni And Wine Malolactic Fermentation
Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives
The Use Of Multifunctional Yeast-Lactobacilli Starter Cultures Improves Fermentation Performance Of Spanish-Style Green Table Olives
Effects Of Different Stress Parameters On Growth And On Oleuropein-Degrading Abilities Of Lactiplantibacillus Plantarum Strains Selected As Tailored Starter Cultures For Naturally Table Olives
The Use Of Multifunctional Yeast-Lactobacilli Starter Cultures Improves Fermentation Performance Of Spanish-Style Green Table Olives
Role Of Lactic Acid Bacteria In Fermented Vegetables
The Use Of Multifunctional Yeast-Lactobacilli Starter Cultures Improves Fermentation Performance Of Spanish-Style Green Table Olives
Role Of Lactic Acid Bacteria In Fermented Vegetables
Genome Organization Of A New Double-Stranded Rna La Helper Virus From Wine Torulaspora Delbrueckii Killer Yeast As Compared With Its Saccharomyces Counterparts
Role Of Lactic Acid Bacteria In Fermented Vegetables
Genome Organization Of A New Double-Stranded Rna La Helper Virus From Wine Torulaspora Delbrueckii Killer Yeast As Compared With Its Saccharomyces Counterparts
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Genome Organization Of A New Double-Stranded Rna La Helper Virus From Wine Torulaspora Delbrueckii Killer Yeast As Compared With Its Saccharomyces Counterparts
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components
Genetic Improvement Of Torulaspora Delbrueckii For Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles And Obtaining New Mutants Resistant To So2, Ethanol, And High Co2 Pressure
Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components
Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers
Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components
Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers
Editorial: New Trends In Table Olive Fermentation
Probiotic Potential Of A Lactobacillus Rhamnosus Cheese Isolate And Its Effect On The Fecal Microbiota Of Healthy Volunteers
Editorial: New Trends In Table Olive Fermentation
Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives
Editorial: New Trends In Table Olive Fermentation
Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Effect Of Sequential Inoculum Of Beta-Glucosidase Positive And Probiotic Strains On Brine Fermentation To Obtain Low Salt Sicilian Table Olives
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride
Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine
Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride
Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives
Reduction Of The Bitter Taste In Packaged Natural Black Manzanilla Olives By Zinc Chloride
Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives
Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation
Draft Genome Sequences Of Six Lactobacillus Pentosus Strains Isolated From Brines Of Traditionally Fermented Spanish-Style Green Table Olives
Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation
Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018
Non-Saccharomyces In Wine: Effect Upon Oenococcus Oeni And Malolactic Fermentation
Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018
Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino
Nuevas Tendencias En Microbiología De Alimentos: Xxi Congreso Nacional De Microbiología De Los Alimentos, Tarragona 2018
Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino
Producción De Aceituna De Mesa Siciliana Con Características Funcionales
Efectos Del Uso De No-Saccharomyces Sobre Oenococcus Oeni Y La Fermentación Maloláctica Del Vino
Producción De Aceituna De Mesa Siciliana Con Características Funcionales
Assessment Of The Probiotic Potential Of Bacterial Species Isolated From Table Olive; Lactobacillus Pentosus Vs Lactobacillus Plantarum
Producción De Aceituna De Mesa Siciliana Con Características Funcionales
Assessment Of The Probiotic Potential Of Bacterial Species Isolated From Table Olive; Lactobacillus Pentosus Vs Lactobacillus Plantarum
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
Assessment Of The Probiotic Potential Of Bacterial Species Isolated From Table Olive; Lactobacillus Pentosus Vs Lactobacillus Plantarum
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
La Inoculación De Levaduras Killer Saccharomyces Cerevisiae En La Fase De Tiraje Mejora La Crianza Y La Calidad Del Cava
The Yeast Torulaspora Delbrueckii: An Interesting But Difficult-To-Use Tool For Winemaking
La Inoculación De Levaduras Killer Saccharomyces Cerevisiae En La Fase De Tiraje Mejora La Crianza Y La Calidad Del Cava
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
La Inoculación De Levaduras Killer Saccharomyces Cerevisiae En La Fase De Tiraje Mejora La Crianza Y La Calidad Del Cava
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives
Utilidad De Torulaspora Delbrueckii En La Elaboración De Vino Tinto
Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives
New Insights Into The Genome Organization Of Yeast Killer Viruses Based On “atypical” Killer Strains Characterized By High-Throughput Sequencing
Assessing The Challenges In The Application Of Potential Probiotic Lactic Acid Bacteria In The Large-Scale Fermentation Of Spanish-Style Table Olives
New Insights Into The Genome Organization Of Yeast Killer Viruses Based On “atypical” Killer Strains Characterized By High-Throughput Sequencing
Evaluation Of The Microbial Viability Of Soil Samples From Maize Crops In Freeze-Storage Under Different Management Conditions In A Semi-Arid Climate
New Insights Into The Genome Organization Of Yeast Killer Viruses Based On “atypical” Killer Strains Characterized By High-Throughput Sequencing
Evaluation Of The Microbial Viability Of Soil Samples From Maize Crops In Freeze-Storage Under Different Management Conditions In A Semi-Arid Climate
Seasonal And Interannual Fluctuation Of The Microbial Soil Community In A Maize Field Under Long-Term Conservation Agriculture Management
Evaluation Of The Microbial Viability Of Soil Samples From Maize Crops In Freeze-Storage Under Different Management Conditions In A Semi-Arid Climate
Seasonal And Interannual Fluctuation Of The Microbial Soil Community In A Maize Field Under Long-Term Conservation Agriculture Management
Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics
Seasonal And Interannual Fluctuation Of The Microbial Soil Community In A Maize Field Under Long-Term Conservation Agriculture Management
Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics
Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions
Fermentation In Nutrient Salt Mixtures Affects Green Spanish-Style Manzanilla Table Olive Characteristics
Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions
Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures
Transcriptomic And Proteomic Analysis Of Oenococcus Oeni Adaptation To Wine Stress Conditions
Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures
Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations
Data On Green Spanish-Style Manzanilla Table Olives Fermented In Salt Mixtures
Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations
Elaboración De Cava Con Nuevas Levaduras Killer Torulaspora Delbrueckii
Rt-Pcr-Dgge Analysis To Elucidate The Dominant Bacterial Species Of Industrial Spanish-Style Green Table Olive Fermentations
Elaboración De Cava Con Nuevas Levaduras Killer Torulaspora Delbrueckii
Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation
Elaboración De Cava Con Nuevas Levaduras Killer Torulaspora Delbrueckii
Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Effect Of Glutathione Addition On Oenococcus Oeni Transcriptomic Response During Malolatic Fermentation
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Transition From Flooding To Sprinkler Irrigation In Mediterranean Rice Growing Ecosystems: Effect On Behaviour Of Bispyribac Sodium
Using Mixed Inocula Of Saccharomyces Cerevisiae Killer Strains To Improve The Quality Of Traditional Sparkling-Wine
Transition From Flooding To Sprinkler Irrigation In Mediterranean Rice Growing Ecosystems: Effect On Behaviour Of Bispyribac Sodium
De-Oiled Two-Phase Olive Mill Waste May Reduce Water Contamination By Metribuzin
Transition From Flooding To Sprinkler Irrigation In Mediterranean Rice Growing Ecosystems: Effect On Behaviour Of Bispyribac Sodium
De-Oiled Two-Phase Olive Mill Waste May Reduce Water Contamination By Metribuzin
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
De-Oiled Two-Phase Olive Mill Waste May Reduce Water Contamination By Metribuzin
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives
Influencia De Torulaspora Delbrueckii Sobre El Aroma Del Vino Blanco
Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives
Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine
Effect Of Packaging And Storage Conditions On Microbial Survival, Physicochemical Characteristics And Colour Of Non-Thermally Preserved Green Spanish-Style Manzanilla Olives
Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine
The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour
Fermentation Profile Of Green Spanish-Style Manzanilla Olives According To Nacl Content In Brine
The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour
Influencia De Torulaspora Delbrueckii En La Composición Aromática Y La Capacidad Espumante Del Vino Base Para Cava
The Effect Of Zncl2 On Green Spanish-Style Table Olive Packaging, A Presentation Style Dependent Behaviour
Influencia De Torulaspora Delbrueckii En La Composición Aromática Y La Capacidad Espumante Del Vino Base Para Cava
Mejora De La Espuma Y La Calidad Organoléptica Del Cava Utilizando Levaduras Killer
Influencia De Torulaspora Delbrueckii En La Composición Aromática Y La Capacidad Espumante Del Vino Base Para Cava
Mejora De La Espuma Y La Calidad Organoléptica Del Cava Utilizando Levaduras Killer
Análisis Del Genoma De Los Virus De Levaduras Killer Torulaspora Delbrueckii Mediante Ngs (New Generation Sequencing)
Mejora De La Espuma Y La Calidad Organoléptica Del Cava Utilizando Levaduras Killer
Análisis Del Genoma De Los Virus De Levaduras Killer Torulaspora Delbrueckii Mediante Ngs (New Generation Sequencing)
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Blancos
Análisis Del Genoma De Los Virus De Levaduras Killer Torulaspora Delbrueckii Mediante Ngs (New Generation Sequencing)
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Blancos
Incremento De Los Polisacáridos Y Proteínas Del Cava Utilizando Levaduras Killer
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Blancos
Incremento De Los Polisacáridos Y Proteínas Del Cava Utilizando Levaduras Killer
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Tintos
Incremento De Los Polisacáridos Y Proteínas Del Cava Utilizando Levaduras Killer
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Tintos
Effects Of New Torulaspora Delbrueckii Killer Yeasts On The Must Fermentation Kinetics And Aroma Compounds Of White Table Wine
Efecto De Torulaspora Delbrueckii Sobre La Fermentación Maloláctica Y La Composición Aromática De Vinos Tintos
Effects Of New Torulaspora Delbrueckii Killer Yeasts On The Must Fermentation Kinetics And Aroma Compounds Of White Table Wine
A New Wine Torulaspora Delbrueckii Killer Strain With Broad Antifungal Activity And Its Toxin-Encoding Double-Stranded Rna Virus
Effects Of New Torulaspora Delbrueckii Killer Yeasts On The Must Fermentation Kinetics And Aroma Compounds Of White Table Wine
A New Wine Torulaspora Delbrueckii Killer Strain With Broad Antifungal Activity And Its Toxin-Encoding Double-Stranded Rna Virus
Producción De Levaduras Killer Torulaspora Para Vinificación
A New Wine Torulaspora Delbrueckii Killer Strain With Broad Antifungal Activity And Its Toxin-Encoding Double-Stranded Rna Virus
Producción De Levaduras Killer Torulaspora Para Vinificación
Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese
Producción De Levaduras Killer Torulaspora Para Vinificación
Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese
Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments
Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese
Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments
Production Of Potential Probiotic Spanish-Style Green Table Olives At Pilot Plant Scale Using Multifunctional Starters
Predictive Microbiology: A Valuable Tool In Food Safety And Microbiological Risk Assessments
Production Of Potential Probiotic Spanish-Style Green Table Olives At Pilot Plant Scale Using Multifunctional Starters
Microbial Stability And Quality Of Seasoned Cracked Green Aloreña Table Olives Packed In Diverse Chloride Salt Mixtures
Production Of Potential Probiotic Spanish-Style Green Table Olives At Pilot Plant Scale Using Multifunctional Starters
Microbial Stability And Quality Of Seasoned Cracked Green Aloreña Table Olives Packed In Diverse Chloride Salt Mixtures
Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains
Microbial Stability And Quality Of Seasoned Cracked Green Aloreña Table Olives Packed In Diverse Chloride Salt Mixtures
Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains
Salt Reduction In Vegetable Fermentation: Reality Or Desire?
Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains
Salt Reduction In Vegetable Fermentation: Reality Or Desire?
Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
Salt Reduction In Vegetable Fermentation: Reality Or Desire?
Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures
Influence Of Yeasts On The Oil Quality Indexes Of Table Olives
Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures
Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
Mineral And Sensory Profile Of Seasoned Cracked Olives Packed In Diverse Salt Mixtures
Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Pigment, Physicochemical, And Microbiological Changes Related To The Freshness Of Cracked Table Olives
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Evaluating The Individual Effects Of Temperature And Salt On Table Olive Related Microorganisms
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Development Of A Novel Zn Fortified Table Olive Product
Screening Of Lactic Acid Bacteria Isolated From Fermented Table Olives With Probiotic Potential
Development Of A Novel Zn Fortified Table Olive Product
Efecto De La Ingesta De Aceites De Oliva Con Distinto Contenido En Polifenoles Sobre La Microbiota Gastrointestinal. Relación Con El Síndrome Metabólico
Development Of A Novel Zn Fortified Table Olive Product
Efecto De La Ingesta De Aceites De Oliva Con Distinto Contenido En Polifenoles Sobre La Microbiota Gastrointestinal. Relación Con El Síndrome Metabólico
Influence Of The Management Regime And Phenological State Of The Vines On The Physicochemical Properties And The Seasonal Fluctuations Of The Microorganisms In A Vineyard Soil Under Semi-Arid Conditions
Efecto De La Ingesta De Aceites De Oliva Con Distinto Contenido En Polifenoles Sobre La Microbiota Gastrointestinal. Relación Con El Síndrome Metabólico
Influence Of The Management Regime And Phenological State Of The Vines On The Physicochemical Properties And The Seasonal Fluctuations Of The Microorganisms In A Vineyard Soil Under Semi-Arid Conditions
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Influence Of The Management Regime And Phenological State Of The Vines On The Physicochemical Properties And The Seasonal Fluctuations Of The Microorganisms In A Vineyard Soil Under Semi-Arid Conditions
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
Elaboración De Cava Con Levaduras Autóctonas De La D.o. Ribera Del Guadiana
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Elaboración De Vino Con Levaduras Torulaspora De La D.o. Ribera Del Guadiana
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Formation Of Lactic Acid Bacteria-Yeasts Communities On The Olive Surface During Spanish-Style Manzanilla Fermentations
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms?
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238].
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Multivariate Analysis To Discriminate Yeast Strains With Technological Applications In Table Olive Processing
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Mineral Content And Sensory Characteristics Of Gordal Green Table Olives Fermented In Chloride Salt Mixtures
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Role Of Predictive Microbiology In Food Preservation
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Fermentation Of Olive Fruit
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Potential Benefits Of The Application Of Yeast Starters In Table Olive Processing
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Tratamientos Fungicidas De Cereales En Secanos Frescos De Alta Producción
Effects Of Salt Mixtures On Spanish Green Table Olive Fermentation Performance
Tratamientos Fungicidas De Cereales En Secanos Frescos De Alta Producción
Characterization, Ecological Distribution, And Population Dynamics Of Saccharomyces Sensu Stricto Killer Yeasts In The Spontaneous Grape Must Fermentations Of Southwestern Spain
Tratamientos Fungicidas De Cereales En Secanos Frescos De Alta Producción
Characterization, Ecological Distribution, And Population Dynamics Of Saccharomyces Sensu Stricto Killer Yeasts In The Spontaneous Grape Must Fermentations Of Southwestern Spain
Characterization Of A New Saccharomyces Cerevisiae Dsrna Virus Encoding A Killer Toxin With Broad Antifungal Activity
Characterization, Ecological Distribution, And Population Dynamics Of Saccharomyces Sensu Stricto Killer Yeasts In The Spontaneous Grape Must Fermentations Of Southwestern Spain
Characterization Of A New Saccharomyces Cerevisiae Dsrna Virus Encoding A Killer Toxin With Broad Antifungal Activity
Ecological Distribution Of Saccharomyces Killer Yeasts In Southwestern Spain
Characterization Of A New Saccharomyces Cerevisiae Dsrna Virus Encoding A Killer Toxin With Broad Antifungal Activity
Ecological Distribution Of Saccharomyces Killer Yeasts In Southwestern Spain
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Ecological Distribution Of Saccharomyces Killer Yeasts In Southwestern Spain
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Evaluating The Effects Of Zinc Chloride As A Preservative In Cracked Table Olive Packing
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Chloride Salt Mixtures Affect Gordal Cv. Green Spanish-Style Table Olive Fermentation
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Aptitud Enológica De Diferentes Variedades De Uva Tinta En La Denominación De Origen Ribera Del Guadiana
Effect Of Chloride Salt Mixtures On Selected Attributes And Mineral Content Of Fermented Cracked Aloreña Olives
Aptitud Enológica De Diferentes Variedades De Uva Tinta En La Denominación De Origen Ribera Del Guadiana
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
Aptitud Enológica De Diferentes Variedades De Uva Tinta En La Denominación De Origen Ribera Del Guadiana
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
A New Wine Saccharomyces Cerevisiae Killer Toxin (Klus), Encoded By A Double-Stranded Rna Virus, With Broad Antifungal Activity Is Evolutionarily Related To A Chromosomal Host Gene
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
A New Wine Saccharomyces Cerevisiae Killer Toxin (Klus), Encoded By A Double-Stranded Rna Virus, With Broad Antifungal Activity Is Evolutionarily Related To A Chromosomal Host Gene
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
A New Wine Saccharomyces Cerevisiae Killer Toxin (Klus), Encoded By A Double-Stranded Rna Virus, With Broad Antifungal Activity Is Evolutionarily Related To A Chromosomal Host Gene
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
Lipolytic Activity Of The Yeast Species Associated With The Fermentation/storage Phase Of Ripe Olive Processing
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
Modelling The Effect Of Ascorbic Acid, Sodium Metabisulphite And Sodium Chloride On The Kinetic Responses Of Lactic Acid Bacteria And Yeasts In Table Olive Storage Using A Specifically Implemented Quasi-Chemical Primary Model
Fermentation Profiles Of Manzanilla-Aloreña Cracked Green Table Olives In Different Chloride Salt Mixtures
Modelling The Effect Of Ascorbic Acid, Sodium Metabisulphite And Sodium Chloride On The Kinetic Responses Of Lactic Acid Bacteria And Yeasts In Table Olive Storage Using A Specifically Implemented Quasi-Chemical Primary Model
Wine Yeast Molecular Typing Using A Simplified Method For Simultaneously Extracting Mtdna, Nuclear Dna And Virus Dsrna
Modelling The Effect Of Ascorbic Acid, Sodium Metabisulphite And Sodium Chloride On The Kinetic Responses Of Lactic Acid Bacteria And Yeasts In Table Olive Storage Using A Specifically Implemented Quasi-Chemical Primary Model
Wine Yeast Molecular Typing Using A Simplified Method For Simultaneously Extracting Mtdna, Nuclear Dna And Virus Dsrna
Aclimatación De La Levadura Ex88 A Niveles Tóxicos Del Fungicida Tolilfluanida Durante El Proceso Fermentativo
Wine Yeast Molecular Typing Using A Simplified Method For Simultaneously Extracting Mtdna, Nuclear Dna And Virus Dsrna
Aclimatación De La Levadura Ex88 A Niveles Tóxicos Del Fungicida Tolilfluanida Durante El Proceso Fermentativo
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Aclimatación De La Levadura Ex88 A Niveles Tóxicos Del Fungicida Tolilfluanida Durante El Proceso Fermentativo
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Use Of A D-Optimal Mixture Design To Estimate The Effects Of Diverse Chloride Salts On The Growth Parameters Of Lactobacillus Pentosus
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Estudio Ecológico De Levaduras Aisladas De Fermentaciones Espontáneas De Viñedos Pertenecientes A La D. O. Ribera Del Guadiana
Instability Profile Of Fresh Packed Seasoned Manzanilla-Aloreña Table Olives
Estudio Ecológico De Levaduras Aisladas De Fermentaciones Espontáneas De Viñedos Pertenecientes A La D. O. Ribera Del Guadiana
Levaduras Vínicas Transgénicas Estériles
Estudio Ecológico De Levaduras Aisladas De Fermentaciones Espontáneas De Viñedos Pertenecientes A La D. O. Ribera Del Guadiana
Levaduras Vínicas Transgénicas Estériles
Análisis De La Inoculación Con Levaduras Seleccionadas Durante Seis Campañas En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Levaduras Vínicas Transgénicas Estériles
Análisis De La Inoculación Con Levaduras Seleccionadas Durante Seis Campañas En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Flujo De Poblaciones Microbianas Entre El Suelo Y La Uva: Un Viñedo De Agricultura De Conservación
Análisis De La Inoculación Con Levaduras Seleccionadas Durante Seis Campañas En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Flujo De Poblaciones Microbianas Entre El Suelo Y La Uva: Un Viñedo De Agricultura De Conservación
Fluctuaciones Estacionales De Las Poblaciones Microbianas En El Suelo De Viñedo Con Manejo Tradicional O Con Agricultura De Conservación
Flujo De Poblaciones Microbianas Entre El Suelo Y La Uva: Un Viñedo De Agricultura De Conservación
Fluctuaciones Estacionales De Las Poblaciones Microbianas En El Suelo De Viñedo Con Manejo Tradicional O Con Agricultura De Conservación
Ecología De Las Levaduras Asesinas En Las Fermentaciones Espontáneas De La D.o. Ribera Del Guadiana Y Su Relación Con La Calidad Del Vino
Fluctuaciones Estacionales De Las Poblaciones Microbianas En El Suelo De Viñedo Con Manejo Tradicional O Con Agricultura De Conservación
Ecología De Las Levaduras Asesinas En Las Fermentaciones Espontáneas De La D.o. Ribera Del Guadiana Y Su Relación Con La Calidad Del Vino
Caracterización De Las Levaduras Asesinas De Las Fermentaciónes Espontáneas De La D.o. Ribera Del Guadiana
Ecología De Las Levaduras Asesinas En Las Fermentaciones Espontáneas De La D.o. Ribera Del Guadiana Y Su Relación Con La Calidad Del Vino
Caracterización De Las Levaduras Asesinas De Las Fermentaciónes Espontáneas De La D.o. Ribera Del Guadiana
Role Of Yeasts In Table Olive Production
Caracterización De Las Levaduras Asesinas De Las Fermentaciónes Espontáneas De La D.o. Ribera Del Guadiana
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
Role Of Yeasts In Table Olive Production
Improvement Of The Storage Process For Cracked Table Olives
Use Of A D-Optimal Design With Constrains To Quantify The Effects Of The Mixture Of Sodium, Potassium, Calcium And Magnesium Chloride Salts On The Growth Parameters Of Saccharomyces Cerevisiae
Improvement Of The Storage Process For Cracked Table Olives
Use Of A D-Optimal Design With Constrains To Quantify The Effects Of The Mixture Of Sodium, Potassium, Calcium And Magnesium Chloride Salts On The Growth Parameters Of Saccharomyces Cerevisiae
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Use Of A D-Optimal Design With Constrains To Quantify The Effects Of The Mixture Of Sodium, Potassium, Calcium And Magnesium Chloride Salts On The Growth Parameters Of Saccharomyces Cerevisiae
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Modelling The Inhibition Of Sorbic And Benzoic Acids On A Native Yeast Cocktail From Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Individual Effects Of Sodium, Potassium, Calcium, And Magnesium Chloride Salts On Lactobacillus Pentosus And Saccharomyces Cerevisiae Growth
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Efecto Del Velcorín En La Inoculación De Mostos Con Levaduras Seleccionadas Y Su Influencia En Los Parametros Analíticos Del Vino
Effects Of Ascorbic Acid, Sodium Metabisulfite And Sodium Chloride On Freshness Retention And Microbial Growth During The Storage Of Manzanilla-Aloreña Cracked Table Olives
Efecto Del Velcorín En La Inoculación De Mostos Con Levaduras Seleccionadas Y Su Influencia En Los Parametros Analíticos Del Vino
Construction Of Sterile Ime1δ-Transgenic Saccharomyces Cerevisiae Wine Yeasts Unable To Disseminate In Nature
Efecto Del Velcorín En La Inoculación De Mostos Con Levaduras Seleccionadas Y Su Influencia En Los Parametros Analíticos Del Vino
Construction Of Sterile Ime1δ-Transgenic Saccharomyces Cerevisiae Wine Yeasts Unable To Disseminate In Nature
Rodamine Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Construction Of Sterile Ime1δ-Transgenic Saccharomyces Cerevisiae Wine Yeasts Unable To Disseminate In Nature
Rodamine Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Ecology And Biodiversity Of Microbial Populations In Spontaneous Grape Must Fermentations
Rodamine Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Ecology And Biodiversity Of Microbial Populations In Spontaneous Grape Must Fermentations
Rapid Biased Evolution Of Genetically Unstable Wine Yeast Hybrids Under Non-Selective Conditions
Ecology And Biodiversity Of Microbial Populations In Spontaneous Grape Must Fermentations
Rapid Biased Evolution Of Genetically Unstable Wine Yeast Hybrids Under Non-Selective Conditions
Sulfometuron Methyl Resistance As Genetic Marker For Monitoring Yeast Populations In Wine Fermentation
Rapid Biased Evolution Of Genetically Unstable Wine Yeast Hybrids Under Non-Selective Conditions
Sulfometuron Methyl Resistance As Genetic Marker For Monitoring Yeast Populations In Wine Fermentation
Microbial Biodiversity In Soils Under A Conservation Agriculture Regime
Sulfometuron Methyl Resistance As Genetic Marker For Monitoring Yeast Populations In Wine Fermentation
Microbial Biodiversity In Soils Under A Conservation Agriculture Regime
Análisis De La Conjugación De Levaduras Homotálicas Durante La Fermentación De Mosto
Microbial Biodiversity In Soils Under A Conservation Agriculture Regime
Análisis De La Conjugación De Levaduras Homotálicas Durante La Fermentación De Mosto
Inestabilidad Genética En La Levadura Vínica Saccharomyces Cerevisiae
Análisis De La Conjugación De Levaduras Homotálicas Durante La Fermentación De Mosto
Inestabilidad Genética En La Levadura Vínica Saccharomyces Cerevisiae
Nuevos Marcadores Genéticos De Levaduras Vínica Para El Control De Fermentaciones En Bodega
Inestabilidad Genética En La Levadura Vínica Saccharomyces Cerevisiae
Nuevos Marcadores Genéticos De Levaduras Vínica Para El Control De Fermentaciones En Bodega
Aplicación De Siembra Directa En Un Cultivo De Maíz: Efectos En La Compactación, El Agua Y La Materia Orgánica Del Suelo
Nuevos Marcadores Genéticos De Levaduras Vínica Para El Control De Fermentaciones En Bodega
Aplicación De Siembra Directa En Un Cultivo De Maíz: Efectos En La Compactación, El Agua Y La Materia Orgánica Del Suelo
Construcción De Levaduras Vínicas Transgénicas Estériles, Ine1(Delta), Incapaces De Perdurar En La Naturaleza
Aplicación De Siembra Directa En Un Cultivo De Maíz: Efectos En La Compactación, El Agua Y La Materia Orgánica Del Suelo
Construcción De Levaduras Vínicas Transgénicas Estériles, Ine1(Delta), Incapaces De Perdurar En La Naturaleza
Evaluación Teórica De Calidad Organoléptica Del Vino En Función De Algunos Parámetros Analíticos Y Tecnológicos
Construcción De Levaduras Vínicas Transgénicas Estériles, Ine1(Delta), Incapaces De Perdurar En La Naturaleza
Evaluación Teórica De Calidad Organoléptica Del Vino En Función De Algunos Parámetros Analíticos Y Tecnológicos
Soil Quality Attributes Of Conservation Management Regimes In A Semi-Arid Region Of South Western Spain
Evaluación Teórica De Calidad Organoléptica Del Vino En Función De Algunos Parámetros Analíticos Y Tecnológicos
Soil Quality Attributes Of Conservation Management Regimes In A Semi-Arid Region Of South Western Spain
Analysis Of Homothallic Saccharomyces Cerevisiae Strain Mating During Must Fermentation
Soil Quality Attributes Of Conservation Management Regimes In A Semi-Arid Region Of South Western Spain
Analysis Of Homothallic Saccharomyces Cerevisiae Strain Mating During Must Fermentation
Conservación De Cultivares De Melón Piel De Sapo
Analysis Of Homothallic Saccharomyces Cerevisiae Strain Mating During Must Fermentation
Conservación De Cultivares De Melón Piel De Sapo
Eficacia De Ivermectina Frente A Oestrus Ovis En Ovejas Mediante Elisa-Indirecto
Conservación De Cultivares De Melón Piel De Sapo
Eficacia De Ivermectina Frente A Oestrus Ovis En Ovejas Mediante Elisa-Indirecto
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Eficacia De Ivermectina Frente A Oestrus Ovis En Ovejas Mediante Elisa-Indirecto
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Rhodamine-Pink As A Genetic Marker For Yeast Populations In Wine Fermentation
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Rhodamine-Pink As A Genetic Marker For Yeast Populations In Wine Fermentation
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Rhodamine-Pink As A Genetic Marker For Yeast Populations In Wine Fermentation
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Enraizamiento De Estacas De Semeruco (Malpighia Emarginata Sessé & Moc. Ex Dc)
Características Sensoriales Y Cromáticas De Vinos Tintos Monovarietales Sometidos A Crianza: Cabernet Sauvignon, Merlot Y Tempranillo
Enraizamiento De Estacas De Semeruco (Malpighia Emarginata Sessé & Moc. Ex Dc)
Enraizamiento De Estacas De Semeruco (Malpighia Glabra L.)
Enraizamiento De Estacas De Semeruco (Malpighia Emarginata Sessé & Moc. Ex Dc)
Enraizamiento De Estacas De Semeruco (Malpighia Glabra L.)
Estudio Ecológico De Las Levaduras Responsables De Las Fermentaciones Espontáneas En La D. O. Ribera Del Guadiana
Enraizamiento De Estacas De Semeruco (Malpighia Glabra L.)
Estudio Ecológico De Las Levaduras Responsables De Las Fermentaciones Espontáneas En La D. O. Ribera Del Guadiana
Aceite De Oliva, Dieta Mediterránea Y Salud
Estudio Ecológico De Las Levaduras Responsables De Las Fermentaciones Espontáneas En La D. O. Ribera Del Guadiana
Aceite De Oliva, Dieta Mediterránea Y Salud
Influencia De La Variedad De Uva En El Proceso De Elaboración Y En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Aceite De Oliva, Dieta Mediterránea Y Salud
Influencia De La Variedad De Uva En El Proceso De Elaboración Y En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Rapid Asymmetrical Evolution Of Saccharomyces Cerevisiae Wine Yeasts
Influencia De La Variedad De Uva En El Proceso De Elaboración Y En La Calidad De Los Vinos De La D. O. Ribera Del Guadiana
Rapid Asymmetrical Evolution Of Saccharomyces Cerevisiae Wine Yeasts
Sulfometuron Resistance As A Genetic Marker For Yeast Populations In Wine Fermentations
Rapid Asymmetrical Evolution Of Saccharomyces Cerevisiae Wine Yeasts
Sulfometuron Resistance As A Genetic Marker For Yeast Populations In Wine Fermentations
Effect Of Hind Limb Muscle Unloading On Liver Metabolism Of Rats
Sulfometuron Resistance As A Genetic Marker For Yeast Populations In Wine Fermentations
Effect Of Hind Limb Muscle Unloading On Liver Metabolism Of Rats
Nuevas Levaduras Seleccionadas De La D. O. Ribera Del Guadiana Para Vinificación
Effect Of Hind Limb Muscle Unloading On Liver Metabolism Of Rats
Nuevas Levaduras Seleccionadas De La D. O. Ribera Del Guadiana Para Vinificación
Incidencia De La Inoculación De Levaduras Seleccionadas Autóctonas En La Calidad De Diferentes Tipos De Vinos De La D. O. Ribera Del Guadiana
Nuevas Levaduras Seleccionadas De La D. O. Ribera Del Guadiana Para Vinificación
Incidencia De La Inoculación De Levaduras Seleccionadas Autóctonas En La Calidad De Diferentes Tipos De Vinos De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva (Vendimia 2000-01)
Incidencia De La Inoculación De Levaduras Seleccionadas Autóctonas En La Calidad De Diferentes Tipos De Vinos De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva (Vendimia 2000-01)
Genetic Instability Of Heterozygous, Hybrid, Natural Wine Yeasts
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva (Vendimia 2000-01)
Genetic Instability Of Heterozygous, Hybrid, Natural Wine Yeasts
Selección Y Mejora Genética De Levaduras Vínicas
Genetic Instability Of Heterozygous, Hybrid, Natural Wine Yeasts
Selección Y Mejora Genética De Levaduras Vínicas
Incidencia De La Aplicación De Diferentes Técnicas Prefermentativas En La Elaboración De Vino Blanco
Selección Y Mejora Genética De Levaduras Vínicas
Incidencia De La Aplicación De Diferentes Técnicas Prefermentativas En La Elaboración De Vino Blanco
Efecto De La Inoculación Con Levaduras Seleccionadas En El Proceso De Elaboración Y En Las Características De Los Vinos De La D. O. Ribera Del Guadiana
Incidencia De La Aplicación De Diferentes Técnicas Prefermentativas En La Elaboración De Vino Blanco
Efecto De La Inoculación Con Levaduras Seleccionadas En El Proceso De Elaboración Y En Las Características De Los Vinos De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones De Mostos (Vendimia 2001)
Efecto De La Inoculación Con Levaduras Seleccionadas En El Proceso De Elaboración Y En Las Características De Los Vinos De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones De Mostos (Vendimia 2001)
Influencia De Cepas Killer De Saccharomyces Cerevisiae En Fermentaciones De Mosto
Análisis De La Implantación De Levaduras Inoculadas En Fermentaciones De Mostos (Vendimia 2001)
Influencia De Cepas Killer De Saccharomyces Cerevisiae En Fermentaciones De Mosto
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De Cepas Killer De Saccharomyces Cerevisiae En Fermentaciones De Mosto
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Las Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Análisis De La Implantación De Las Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Análisis De La Implantación De Las Levaduras Inoculadas En Fermentaciones Controladas De Mostos De Distintas Variedades De Uva
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Elaboración De Vinos En Bodega Con Levaduras Autóctonas Seleccionadas: Análisis De Los Parámetros Físico-Químicos Generales Y Volátiles Mayoritarios
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Elaboración De Vinos En Bodega Con Levaduras Autóctonas Seleccionadas: Análisis De Los Parámetros Físico-Químicos Generales Y Volátiles Mayoritarios
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Elaboración De Vinos En Bodega Con Levaduras Autóctonas Seleccionadas: Análisis De Los Parámetros Físico-Químicos Generales Y Volátiles Mayoritarios
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Estudio Del Aroma Varietal De La Variedad Cayetana
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Estudio Del Aroma Varietal De La Variedad Cayetana
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
Estudio Del Aroma Varietal De La Variedad Cayetana
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
Levaduras Autóctonas Extremeñas Para Vinificación
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Plusiinae (Lepidóptera: Noctuidae) En Tomate: Especies, Evolución En La Campaña Y Distribución En La Planta.
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Plusiinae (Lepidóptera: Noctuidae) En Tomate: Especies, Evolución En La Campaña Y Distribución En La Planta.
Distribución Regional De Aminopeptidasas Cerebrales En Rata
Plusiinae (Lepidóptera: Noctuidae) En Tomate: Especies, Evolución En La Campaña Y Distribución En La Planta.
Distribución Regional De Aminopeptidasas Cerebrales En Rata
Mutations Activating The Yeast Eif-2α Kinase Gcn2: Isolation Of Alleles Altering The Domain Related To Histidyl-Trna Synthetases
Distribución Regional De Aminopeptidasas Cerebrales En Rata
Mutations Activating The Yeast Eif-2α Kinase Gcn2: Isolation Of Alleles Altering The Domain Related To Histidyl-Trna Synthetases
Ribosome Association Of Gcn2 Protein Kinase, A Translational Activator Of The Gcn4 Gene Of Saccharomyces Cerevisiae
Mutations Activating The Yeast Eif-2α Kinase Gcn2: Isolation Of Alleles Altering The Domain Related To Histidyl-Trna Synthetases
Ribosome Association Of Gcn2 Protein Kinase, A Translational Activator Of The Gcn4 Gene Of Saccharomyces Cerevisiae
Identification Of Positive-Acting Domains In Gcn2 Protein Kinase Required For Translational Activation Of Gcn4 Expression
Ribosome Association Of Gcn2 Protein Kinase, A Translational Activator Of The Gcn4 Gene Of Saccharomyces Cerevisiae
Identification Of Positive-Acting Domains In Gcn2 Protein Kinase Required For Translational Activation Of Gcn4 Expression
A Similar Protein Portion For Two Exoglucanases Secreted By Saccharomyces Cerevisiae
Identification Of Positive-Acting Domains In Gcn2 Protein Kinase Required For Translational Activation Of Gcn4 Expression
A Similar Protein Portion For Two Exoglucanases Secreted By Saccharomyces Cerevisiae
The Major Yeast Exoglucanase: An Extracellular Glycoprotein Lacking The Carbohydrate Outer Chain
A Similar Protein Portion For Two Exoglucanases Secreted By Saccharomyces Cerevisiae
The Major Yeast Exoglucanase: An Extracellular Glycoprotein Lacking The Carbohydrate Outer Chain
Initiation Of Glucan Synthesis In Yeast
The Major Yeast Exoglucanase: An Extracellular Glycoprotein Lacking The Carbohydrate Outer Chain
Initiation Of Glucan Synthesis In Yeast
Two Ionic Forms Of Exoglucanase In Yeast Secretory Mutants
Initiation Of Glucan Synthesis In Yeast
Two Ionic Forms Of Exoglucanase In Yeast Secretory Mutants
Purification Of Two Exoglucanases Secreted By Saccharomyces Cerevisiae And Partial Characterization Of Their Protein Moieties.
Two Ionic Forms Of Exoglucanase In Yeast Secretory Mutants
Purification Of Two Exoglucanases Secreted By Saccharomyces Cerevisiae And Partial Characterization Of Their Protein Moieties.
Accumulation And Secretion Of Exoglucanase Activity In Yeast Secretory Mutants
Purification Of Two Exoglucanases Secreted By Saccharomyces Cerevisiae And Partial Characterization Of Their Protein Moieties.
Accumulation And Secretion Of Exoglucanase Activity In Yeast Secretory Mutants
Accumulation Of Exoglucanase Activity In Yeast Secretory Mutants Blocked At The Endoplasmic Reticulum Level
Accumulation And Secretion Of Exoglucanase Activity In Yeast Secretory Mutants
Accumulation Of Exoglucanase Activity In Yeast Secretory Mutants Blocked At The Endoplasmic Reticulum Level
Mutants Of Escherichia Coli Sensitive To Hydrogen Peroxide
Accumulation Of Exoglucanase Activity In Yeast Secretory Mutants Blocked At The Endoplasmic Reticulum Level
Mutants Of Escherichia Coli Sensitive To Hydrogen Peroxide
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
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