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International Journal of Food Microbiology|February 11, 2017
Effect of chitosan and SO2 on viability of Acetobacter strains in wineMaria José Valera, Florencia Sainz, Albert Mas, et al.
Revista Matematica Complutense|January 24, 2023
Pointwise monotonicity of heat kernelsDiego Alonso-Orán, Fernando Chamizo, Ángel D Martínez, et al.
FEMS Yeast Research|August 31, 2007
Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCRNúria Hierro, Braulio Esteve-Zarzoso, Albert Mas, et al.
Frontiers in Microbiology|December 21, 2016
Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen ConditionsJessica Lleixà, Maria Manzano, Albert Mas, et al.
Antioxidants (Basel, Switzerland)|November 27, 2021
Protective Effects of Melatonin on Saccharomyces cerevisiae under Ethanol StressMercè Sunyer-Figueres, Albert Mas, Gemma Beltran, et al.
Food Microbiology|June 15, 2013
Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probesMaria José Valera, Maria Jesús Torija, Albert Mas, et al.
International Journal of Food Microbiology|June 24, 2008
Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processingCarolina Ilabaca, Paola Navarrete, Pamela Mardones, et al.
International Journal of Food Microbiology|November 2, 2010
Determination of viable wine yeast using DNA binding dyes and quantitative PCRImma Andorrà, Braulio Esteve-Zarzoso, José M Guillamón, et al.
Microbial Cell Factories|May 26, 2016
GqqA, a novel protein in Komagataeibacter europaeus involved in bacterial quorum quenching and cellulose formationMaria José Valera, Albert Mas, Wolfgang R Streit, et al.
Applied Microbiology and Biotechnology|November 11, 2014
Cellulose production and cellulose synthase gene detection in acetic acid bacteriaMaria José Valera, Maria Jesús Torija, Albert Mas, et al.
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