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Food Chemistry|October 31, 2012
A simple method for total quantification of mannoprotein content in real wine samplesManuel Quirós, Ramon Gonzalez, Pilar MoralesJournal of Agricultural and Food Chemistry|August 27, 2009
Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite finingDaniel Gonzalez-Ramos, Manuel Quirós, Ramon GonzalezPhytomedicine : International Journal of Phytotherapy and Phytopharmacology|July 5, 2015
Purification and partial characterization of a ribosome-inactivating protein from the latex of Euphorbia trigona Miller with cytotoxic activity toward human cancer cell linesJudith Villanueva, Luis Manuel Quirós, Sonia CastañónApplied Microbiology and Biotechnology|January 14, 2015
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culturePilar Morales, Virginia Rojas, Manuel Quirós, et al.International Journal of Food Microbiology|May 17, 2014
Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respirationManuel Quirós, Virginia Rojas, Ramon Gonzalez, et al.International Journal of Food Microbiology|March 18, 2014
New insights into the advantages of ammonium as a winemaking nutrientRubén Martínez-Moreno, Manuel Quirós, Pilar Morales, et al.International Journal of Food Microbiology|March 12, 2010
A new methodology to obtain wine yeast strains overproducing mannoproteinsManuel Quirós, Daniel Gonzalez-Ramos, Laura Tabera, et al.Revista Panamericana De Salud Publica = Pan American Journal of Public Health|December 14, 2011
[An international health proposal to harmonize crossborder health surveillance]Héctor Manuel Quirós, Hernán Rodríguez González, José Fernando Valderrama VergaraNew Biotechnology|October 17, 2023
Open (non-sterile) cultivations of Debaryomyces hansenii for recombinant protein production combining industrial side-streams with high salt contentMònica Estrada, Clara Navarrete, Sønke Møller, et al.Plos One|September 17, 2013
Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentationMaite Novo, Ana Mangado, Manuel Quirós, et al.Pageof 2