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International Journal of Food Microbiology|January 4, 2011
Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensisAntonio Santos, Eva Navascués, Enrique Bravo, et al.Fungal Genetics and Biology : FG & B|November 10, 2012
Cell cycle arrest and apoptosis, two alternative mechanisms for PMKT2 killer activityAntonio Santos, Alejandro Alonso, Ignacio Belda, et al.Current Research in Food Science|January 6, 2025
Subpopulation-specific gene expression in <i>Lachancea thermotolerans</i> uncovers distinct metabolic adaptations to wine fermentationJavier Vicente, Santiago Benito, Domingo Marquina, et al.Trends in Biotechnology|July 26, 2014
Analyzing the impact of the European unitary patent system on worldwide biotechnologyIgnacio Belda, Gerardo Penas, Domingo Marquina, et al.Trends in Biotechnology|September 19, 2025
Microbial tools and regulatory innovations for climate-resilient winemakingJavier Vicente, Santiago Benito, Domingo Marquina, et al.Molecular Microbiology|April 28, 2007
Cwp2p, the plasma membrane receptor for Pichia membranifaciens killer toxinAntonio Santos, Manuel San Mauro, Concepción Abrusci, et al.Ecotoxicology and Environmental Safety|February 6, 2003
Lead intoxication in gestational and lactation periods alters the development of male reproductive organsIsabel Corpas, M Castillo, Domingo Marquina, et al.International Journal of Molecular Sciences|February 3, 2021
High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine TechnologyJavier Vicente, Fernando Calderón, Antonio Santos, et al.Toxins|March 24, 2017
The Biology of Pichia membranifaciens Killer ToxinsIgnacio Belda, Javier Ruiz, Alejandro Alonso, et al.International Journal of Food Microbiology|March 14, 2016
Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activityIgnacio Belda, Javier Ruiz, Eva Navascués, et al.Pageof 5