Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridizationCHUNXIAO WANG; ESTEVE-ZARZOSO, Braulio; MAS, Albert et al.International journal of food microbiology. 2014, Vol 191, pp 1-9, issn 0168-1605, 9 p.Article

Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyardsPRIETO, Carmen; JARA, Carla; MAS, Albert et al.International journal of food microbiology. 2007, Vol 115, Num 3, pp 348-355, issn 0168-1605, 8 p.Article

Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probesVALERA, Maria Jose; TORIJA, Maria Jesus; MAS, Albert et al.Food microbiology. 2013, Vol 36, Num 1, pp 30-39, issn 0740-0020, 10 p.Article

Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperatureREDON, Marian; GUILLAMON, José Manuel; MAS, Albert et al.European food research & technology (Print). 2011, Vol 232, Num 3, pp 517-527, issn 1438-2377, 11 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

Application of molecular methods for routine identification of acetic acid bacteriaGONZALEZ, Angel; GUILLAMON, José Manuel; MAS, Albert et al.International journal of food microbiology. 2006, Vol 108, Num 1, pp 141-146, issn 0168-1605, 6 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

Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processingILABACA, Carolina; NAVARRETE, Paola; MARDONES, Pamela et al.International journal of food microbiology. 2008, Vol 126, Num 1-2, pp 245-249, issn 0168-1605, 5 p.Article

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

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

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

Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacityTORIJA, Maria Jesus; BELTRAN, Gemma; NOVO, Maite et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 4, pp 916-922, issn 0021-8561, 7 p.Article

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiaeTORIJA, Ma. Jesus; ROZES, Nicolas; POBLET, Montse et al.International journal of food microbiology. 2003, Vol 80, Num 1, pp 47-53, issn 0168-1605, 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

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCRGONZALEZ, Angel; HIERRO, Nuria; POBLET, Montserrat et al.FEMS microbiology letters. 2006, Vol 254, Num 1, pp 123-128, issn 0378-1097, 6 p.Article

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine productionGONZALEZ, Angel; HIERRO, Nuria; POBLET, Montse et al.International journal of food microbiology. 2005, Vol 102, Num 3, pp 295-304, issn 0168-1605, 10 p.Article

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strainsGUTIERREZ, Alicia; CHIVA, Rosana; BELTRAN, Gemma et al.Food microbiology. 2013, Vol 34, Num 1, pp 227-237, issn 0740-0020, 11 p.Article

The stress-activated protein kinase Hog1 develops a critical role after resting stateESCOTE, Xavier; MIRANDA, Merce; RODRIGUEZ-PORRATA, Boris et al.Molecular microbiology (Print). 2011, Vol 80, Num 2, pp 423-435, issn 0950-382X, 13 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

Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three yearsTORIJA, Maria Jesus; ROZES, Nicolas; POBLET, Montse et al.Antonie van Leeuwenhoek. 2001, Vol 79, Num 3-4, pp 345-352, issn 0003-6072Article

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

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCRANDORRA, Imma; MONTEIRO, Margarida; ESTEVE-ZARZOSO, Braulio et al.Food microbiology. 2011, Vol 28, Num 8, pp 1483-1491, issn 0740-0020, 9 p.Article

Population dynamics of acetic acid bacteria during traditional wine vinegar productionVEGAS, Carlos; MATEO, Estibaliz; GONZALEZ, Angel et al.International journal of food microbiology. 2010, Vol 138, Num 1-2, pp 130-136, issn 0168-1605, 7 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

Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiaeTORIJA, Maria Jesus; BELTRAN, Gemma; NOVO, Maite et al.Food microbiology. 2003, Vol 20, Num 2, pp 255-258, issn 0740-0020, 4 p.Article