Yeast proteomics: Advances and applications in alcoholic fermentation
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The inoculation with Pseudomonas simiae WCS417 strain promotes growth and the induction of iron-deficiency responses in cucumber plants (Cucumis sativus L.) Aparicio, Miguel A.; Ruiz-Castilla,...
View ArticleIncreasing the Lipid Content of Filamentous Fungi: Potential Alternatives to...
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View ArticleEvaluating the Role of Nutrient Competition in Debaryomyces hansenii...
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View ArticleInfluence of Terroir on Microbial Diversity and Wine Volatilome
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View ArticleSelection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for...
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View ArticleNitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle...
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View ArticleUse of Wickerhamomyces anomalus Strains from Biologically Aged Wines to...
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View ArticleAnalytical Differentiation of Wines from Three Terroirs Located in a Warm...
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View ArticlePseudomonas simiae WCS417 Strain Enhances Tomato (Solanum lycopersicum L.)...
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Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach García-García, Juan C.; García-Martínez, Teresa; Román Camacho, Juan Jesús; Moreno Vigara, Juan José; Mauricio,...
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Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars Román Camacho, Juan Jesús; Santos-Dueñas, Inés María; García-García, Isidoro; García-Martínez,...
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