PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primersJOSEPA, Sabaté; GUILLAMON, José M; CANO, José et al.FEMS microbiology letters. 2000, Vol 193, Num 2, pp 255-259, issn 0378-1097Article

Determination of viable wine yeast using DNA binding dyes and quantitative PCRANDORRA, Imma; ESTEVE-ZARZOSO, Braulio; GUILLAMON, Jose M et al.International journal of food microbiology. 2010, Vol 144, Num 2, pp 257-262, issn 0168-1605, 6 p.Article

Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNASABATE, Josepa; CANO, Josep; ESTEVE-ZARZOSO, Braulio et al.Microbiological research. 2002, Vol 157, Num 4, pp 267-274, issn 0944-5013, 8 p.Article

Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacerRUIZ, Alfonso; POBLET, Montse; MAS, Albert et al.International journal of systematic and evolutionary microbiology (Print). 2000, Vol 50, Num 6, pp 1981-1987, issn 1466-5026Article

Effect of low-temperature fermentation on yeast nitrogen metabolismBELTRAN, Gemma; ROZES, Nicolas; MAS, Albert et al.World journal of microbiology & biotechnology. 2007, Vol 23, Num 6, pp 809-815, issn 0959-3993, 7 p.Article

Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperatureREDON, Marian; GUILLAMON, José M; MAS, Albert et al.European food research & technology (Print). 2009, Vol 228, Num 5, pp 833-840, issn 1438-2377, 8 p.Article

Effect of mixed culture fermentations on yeast populations and aroma profileANDORRA, Imma; BERRADRE, Maria; MAS, Albert et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 49, Num 1, pp 8-13, issn 0023-6438, 6 p.Article

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentationsANDORRA, Imma; BERRADRE, María; ROZES, Nicolás et al.European food research & technology (Print). 2010, Vol 231, Num 2, pp 215-224, issn 1438-2377, 10 p.Article

Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wineHIERRO, Nuria; ESTEVE-ZARZOSO, Braulio; GONZALEZ, Angel et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 11, pp 7148-7155, issn 0099-2240, 8 p.Article

Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniquesANDORRA, Imma; LANDI, Sara; MAS, Albert et al.Food research international. 2010, Vol 43, Num 3, pp 773-779, issn 0963-9969, 7 p.Article

A new simplified AFLP method for wine yeast strain typingESTEVE-ZARZOSO, Braulio; HIERRO, Núria; MAS, Albert et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 10, pp 1480-1484, issn 0023-6438, 5 p.Article

Effect of oenological practices on microbial populations using culture-independent techniquesANDORRA, Imma; LANDI, Sara; MAS, Albert et al.Food microbiology. 2008, Vol 25, Num 7, pp 849-856, issn 0740-0020, 8 p.Article

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumptionBELTRAN, Gemma; ESTEVE-ZARZOSO, Braulio; ROZES, Nicolas et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 4, pp 996-1002, issn 0021-8561, 7 p.Article

Analysis of yeast populations during alcoholic fermentation: A six year follow-up studyBELTRAN, Gemma; TORIJA, Maria Jesus; NOVO, Maite et al.Systematic and applied microbiology. 2002, Vol 25, Num 2, pp 287-293, issn 0723-2020, 7 p.Article

Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH₄Cl supplementationRUTIAGA-QUINONES, O. Miriam; CORDOVA, Erica; MARTELL-NEVAREZ, Maria A et al.European food research & technology (Print). 2012, Vol 235, Num 1, pp 29-35, issn 1438-2377, 7 p.Article