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Albert Mas
Albert Mas
Facultad de Enologia. Universitat Rovira i Virgili (Tarragona, Spain)
Email verificata su urv.cat - Home page
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Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
MJ Torija, N Rozes, M Poblet, JM Guillamón, A Mas
International journal of food microbiology 80 (1), 47-53, 2003
4732003
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study
G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamón, N Rozès, ...
Systematic and Applied Microbiology 25 (2), 287-293, 2002
3372002
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
MJ Torija, G Beltran, M Novo, M Poblet, JM Guillamón, A Mas, N Rozes
International journal of food microbiology 85 (1-2), 127-136, 2003
3342003
Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years
MJ Torija, N Rozes, M Poblet, JM Guillamón, A Mas
Antonie Van Leeuwenhoek 79, 345-352, 2001
2942001
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
G Beltran, M Novo, JM Guillamón, A Mas, N Rozès
International journal of food microbiology 121 (2), 169-177, 2008
2662008
Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption
G Beltran, B Esteve-Zarzoso, N Rozès, A Mas, JM Guillamón
Journal of agricultural and food chemistry 53 (4), 996-1002, 2005
2652005
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
G Beltran, M Novo, N Rozes, A Mas, JM Guillamón
FEMS yeast research 4 (6), 625-632, 2004
2392004
Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine
N Hierro, B Esteve-Zarzoso, A González, A Mas, JM Guillamón
Applied and Environmental Microbiology 72 (11), 7148-7155, 2006
2322006
Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer.
A Ruiz, M Poblet, A Mas, JM Guillamón
International Journal of Systematic and Evolutionary Microbiology 50 (6 …, 2000
2082000
Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
I Andorrà, M Berradre, N Rozès, A Mas, JM Guillamón, B Esteve-Zarzoso
European Food Research and Technology 231, 215-224, 2010
1972010
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base …
E González-Royo, O Pascual, N Kontoudakis, M Esteruelas, ...
European Food Research and Technology 240, 999-1012, 2015
1732015
Acetic acid bacteria and the production and quality of wine vinegar
A Mas, MJ Torija, M del Carmen García-Parrilla, AM Troncoso
The Scientific World Journal 2014, 2014
1732014
Analysis of yeast populations during alcoholic fermentation in a newly established winery
M Constantí, M Poblet, L Arola, A Mas, JM Guillamón
American Journal of Enology and Viticulture 48 (3), 339-344, 1997
1731997
The interaction between Saccharomyces cerevisiae and non-Saccharomyces yeast during alcoholic fermentation is species and strain specific
C Wang, A Mas, B Esteve-Zarzoso
Frontiers in microbiology 7, 193288, 2016
1542016
Effects of copper exposure upon nitrogen metabolism in tissue cultured Vitis vinifera
N Llorens, L Arola, C Bladé, A Mas
Plant Science 160 (1), 159-163, 2000
1502000
Effect of oenological practices on microbial populations using culture-independent techniques
I Andorrà, S Landi, A Mas, JM Guillamón, B Esteve-Zarzoso
Food Microbiology 25 (7), 849-856, 2008
1452008
Effect of mixed culture fermentations on yeast populations and aroma profile
I Andorrà, M Berradre, A Mas, B Esteve-Zarzoso, JM Guillamón
Lwt 49 (1), 8-13, 2012
1442012
Plant aquaporins
I Baiges, AR Schäffner, MJ Affenzeller, A Mas
Physiologia Plantarum 115 (2), 175-182, 2002
1432002
Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration
N Hierro, Á González, A Mas, JM Guillamón
FEMS yeast research 6 (1), 102-111, 2006
1412006
Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations
G Beltran, M Novo, V Leberre, S Sokol, D Labourdette, JM Guillamon, ...
FEMS yeast research 6 (8), 1167-1183, 2006
1382006
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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