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Foods (Basel, Switzerland)|August 27, 2021
Mechanisms Involved in Interspecific Communication between Wine YeastsAna Mencher, Pilar Morales, Jordi Tronchoni, et al.Microbial Biotechnology|October 23, 2019
Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiaeEva Valero, Jordi Tronchoni, Pilar Morales, et al.Frontiers in Microbiology|August 22, 2018
Evolution of a Yeast With Industrial Background Under Winemaking Conditions Leads to Diploidization and Chromosomal Copy Number VariationAna Mangado, Pilar Morales, Ramon Gonzalez, et al.Current Topics in Microbiology and Immunology|January 1, 2022
Proteomic Characterization of EVs in Non-pathogenic Yeast CellsPilar Morales, Ana Mencher, Jordi Tronchoni, et al.International Journal of Food Microbiology|March 13, 2012
Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperatureJordi Tronchoni, Nicolas Rozès, Amparo Querol, et al.Food Microbiology|August 11, 2023
Reduction of ethanol content in wine with an improved combination of yeast strains and process conditionsAndrea M Guindal, Pilar Morales, Jordi Tronchoni, et al.Frontiers in Microbiology|November 23, 2017
Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed CulturesJose A Curiel, Pilar Morales, Ramon Gonzalez, et al.Biomolecules|November 27, 2021
Biotechnological Approaches to Lowering the Ethanol Yield during Wine FermentationRamon Gonzalez, Andrea M Guindal, Jordi Tronchoni, et al.International Journal of Food Microbiology|July 4, 2012
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditionsMariana Combina, Roberto Pérez-Torrado, Jordi Tronchoni, et al.Food Microbiology|June 11, 2022
Protein content of the Oenococcus oeni extracellular vesicles-enriched fractionAna Mencher, Miguel Mejias-Ortiz, Pilar Morales, et al.Pageof 3