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Applied 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.Foods (Basel, Switzerland)|August 27, 2021
Mechanisms Involved in Interspecific Communication between Wine YeastsAna Mencher, Pilar Morales, Jordi Tronchoni, et al.Archivos De Bronconeumologia|March 24, 2009
[Annual review of Archivos de Neumología in interventional pneumology, interstitial diseases and lung transplantation]Carlos Disdier, Elena Bollo, Pilar Morales, et al.Journal of Community Hospital Internal Medicine Perspectives|April 29, 2016
A rare cause of chest pain in a cancer patientKarim Welaya, Kabir Yousuf, Maria Del Pilar MoralesJournal of Food Protection|May 13, 2008
Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatmentsPilar Morales, Javier Calzada, Marta Avila, 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.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.Microbial Biotechnology|October 23, 2019
Autophagy is required for sulfur dioxide tolerance in Saccharomyces cerevisiaeEva Valero, Jordi Tronchoni, Pilar Morales, et al.Biomolecules|November 27, 2021
Biotechnological Approaches to Lowering the Ethanol Yield during Wine FermentationRamon Gonzalez, Andrea M Guindal, Jordi Tronchoni, et al.Journal of Food Protection|March 24, 2004
Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy originPilar Morales, Isabel Feliu, Estrella Fernández-García, et al.Pageof 10