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Applied and Environmental Microbiology|January 27, 2019
Saccharomyces cerevisiae Cytosolic Thioredoxins Control Glycolysis, Lipid Metabolism, and Protein Biosynthesis under Wine-Making ConditionsCecilia Picazo, Brian McDonagh, José Peinado, et al.AMB Express|December 2, 2015
Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeastEsther Gamero-Sandemetrio, Max Torrellas, María Teresa Rábena, et al.World Journal of Microbiology & Biotechnology|February 9, 2024
Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposesJosep Tatay-Núñez, Joana Albi-Puig, Víctor Garrigós, et al.Journal of Biotechnology|May 20, 2024
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentationVíctor Garrigós, Beatriz Vallejo, Esperanza Mollà-Martí, et al.Food Research International (Ottawa, Ont.)|August 8, 2022
Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentationsAngela Capece, Angela Pietrafesa, Rocchina Pietrafesa, et al.Systematic and Applied Microbiology|June 28, 2002
Study of the first hours of microvinification by the use of osmotic stress-response genes as probesRoberto Pérez-Torrado, Purificación Carrasco, Agustín Aranda, et al.Pageof 5