Amparo Querol

Amparo Querol's AcademicInfluence.com Rankings

Amparo Querol

Physics

#7618

World Rank

#9663

Historical Rank

physics Degrees

Download Badge

Physics

Amparo Querol's Degrees

PhD Physics University of Barcelona
Masters Physics University of Barcelona
Bachelors Physics University of Barcelona

Why Is Amparo Querol Influential?

(Suggest an Edit or Addition)

(See a Problem?)

Amparo Querol's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. (1999) (955)
Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains (1992) (502)
A Comparative Study of Different Methods of Yeast Strain Characterization (1992) (380)
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region (1998) (330)
Scientific Opinion on the update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA † (2017) (323)
Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations. (2006) (252)
Molecular characterization of a chromosomal rearrangement involved in the adaptive evolution of yeast strains. (2002) (251)
Role of yeasts in table olive production. (2008) (243)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces (2011) (208)
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. (2008) (199)
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. (2009) (197)
Adaptive evolution of wine yeast. (2003) (190)
Scientific Opinion on the update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA (2017–2019) (2020) (178)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 6: suitability of taxonomic units notified to EFSA until March 2017 (2017) (165)
Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing (2008) (160)
Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments. (2007) (157)
Yeasts in food and beverages (2006) (153)
Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol (2003) (145)
RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and the differentiation of flor yeasts (2000) (143)
The prevalence and control of spoilage yeasts in foods and beverages (1999) (142)
Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA) (2010) (132)
The complex and dynamic genomes of industrial yeasts. (2009) (131)
Yeasts in table olive processing: desirable or spoilage microorganisms? (2012) (130)
Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines (2001) (127)
Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii. (2007) (127)
The role of non-Saccharomyces yeasts in industrial winemaking. (1998) (126)
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. (2007) (122)
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. (2009) (120)
The role of indigenous yeasts in traditional Irish cider fermentations (2004) (119)
Study of the authenticity of commercial wine yeast strains by molecular techniques. (2001) (118)
Population dynamics of natural Saccharomyces strains during wine fermentation. (1994) (116)
Analysis of the stress resistance of commercial wine yeast strains (2001) (113)
Use of molecular methods for the identification of yeast associated with table olives. (2006) (112)
The application of molecular techniques in wine microbiology (1996) (108)
Mitotic Recombination and Genetic Changes inSaccharomyces cerevisiae during Wine Fermentation (2000) (107)
Saccharomyces cerevisiae wine yeast populations in a cold region in Argentinean Patagonia. A study at different fermentation scales (2002) (106)
A simplified procedure to analyse mitochondrial DNA from industrial yeasts. (2001) (106)
Identification of species of the genus Candida by analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers (2004) (105)
Fungemia with Saccharomyces cerevisiae in Two Newborns, Only One of Whom Had Been Treated with Ultra-Levura (2000) (104)
Dry Yeast Strain For Use in Fermentation of Alicante Wines: Selection and DNA Patterns (1992) (100)
Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain) (2000) (99)
Rapid characterization of four species of the Saccharomyces sensu stricto complex according to mitochondrial DNA patterns. (1994) (97)
Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR (2005) (96)
Construction of a recombinant wine yeast strain expressing beta-(1,4)-endoglucanase and its use in microvinification processes (1993) (96)
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. (2011) (90)
Phylogeny of the genus Kluyveromyces inferred from the mitochondrial cytochrome-c oxidase II gene. (2000) (88)
Screening of non-Saccharomyces wine yeasts for the production of beta-D-xylosidase activity. (1999) (88)
Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii (2009) (87)
Molecular characterization of Colletotrichum strains derived from strawberry (1999) (86)
Phylogenetic Relationships Among Colletotrichum Pathogens of Strawberry and Design of PCR Primers for their Identification (2003) (86)
Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature (2013) (85)
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins (2012) (84)
Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources. (2006) (84)
Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures (2013) (81)
Characterization of Wine Yeast Strains of the Saccharomyces Genus on the Basis of Molecular Markers (1996) (80)
Mitochondrial Import of Subunit Va of Cytochrome c Oxidase Characterized with Yeast Mutants (1995) (79)
Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines (2002) (77)
Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments (2010) (77)
Natural hybrids of S. cerevisiae x S. kudriavzevii share alleles with European wild populations of Saccharomyces kudriavzevii. (2010) (76)
Food and probiotic strains from the Saccharomyces cerevisiae species as a possible origin of human systemic infections. (2006) (75)
Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines. (2008) (75)
Sour rot-damaged grapes are sources of wine spoilage yeasts. (2008) (73)
Mycotoxins and mycotoxigenic moulds in nuts and sunflower seeds for human consumption (1991) (73)
Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors. (2015) (72)
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae. (2011) (69)
Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain) (2006) (68)
Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. (2010) (67)
Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking. (2012) (67)
A comparison of clinical and food Saccharomyces cerevisiae isolates on the basis of potential virulence factors (2006) (65)
A new PCR-based method for monitoring inoculated wine fermentations. (2003) (65)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020 (2020) (64)
Analysis of the genetic variability in the species of the Saccharomyces sensu stricto complex (2003) (64)
Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene. (1999) (64)
Molecular identification of yeasts associated with traditional Egyptian dairy products. (2009) (64)
Multiple Approaches Detect the Presence of Fungi in Human Breastmilk Samples from Healthy Mothers (2017) (63)
Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition (2017) (63)
On the Complexity of the Saccharomyces bayanus Taxon: Hybridization and Potential Hybrid Speciation (2014) (62)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 7: suitability of taxonomic units notified to EFSA until September 2017 (2018) (62)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 5: suitability of taxonomic units notified to EFSA until September 2016 (2017) (61)
Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products (2016) (60)
MICROBIOLOGICAL AND ENOLOGICAL PARAMETERS DURING FERMENTATION OF MUSTS FROM POOR AND NORMAL GRAPE-HARVESTS IN THE REGION OF ALICANTE (SPAIN) (1990) (60)
Patagonian wines: the selection of an indigenous yeast starter (2007) (59)
A rapid and simple method for the preparation of yeast mitochondrial DNA. (1990) (57)
Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature. (2012) (56)
On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids (2018) (56)
Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources. (2005) (54)
Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids (2018) (53)
Enhanced Enzymatic Activity of Glycerol-3-Phosphate Dehydrogenase from the Cryophilic Saccharomyces kudriavzevii (2014) (53)
Potential benefits of the application of yeast starters in table olive processing (2012) (53)
Classification of pmoA amplicon pyrosequences using BLAST and the lowest common ancestor method in MEGAN (2014) (52)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 8: suitability of taxonomic units notified to EFSA until March 2018 (2018) (51)
Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene (2006) (50)
Identification of Colletotrichum species responsible for anthracnose of strawberry based on the internal transcribed spacers of the ribosomal region. (2000) (49)
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. (2020) (48)
The molecular characterization of new types of Saccharomyces cerevisiae × S. kudriavzevii hybrid yeasts unveils a high genetic diversity (2012) (47)
Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. (2011) (45)
Authentication and identification of Saccharomyces cerevisiae‘flor’ yeast races involved in sherry ageing (2004) (45)
Ethanol Cellular Defense Induce Unfolded Protein Response in Yeast (2016) (45)
Molecular characterization of clinical Saccharomyces cerevisiae isolates and their association with non-clinical strains. (2004) (43)
Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars (2007) (42)
An analysis of inter‐ and intraspecific genetic variabilities in the Kluyveromyces marxianus group of yeast species for the reconsideration of the K. lactis taxon (2002) (41)
Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages (2006) (40)
Phylogenetic reconstruction of the yeast genus Kluyveromyces: restriction map analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. (1998) (39)
Inter‐ and intraspecific chromosome pattern variation in the yeast genus Kluyveromyces (1998) (39)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 14: suitability of taxonomic units notified to EFSA until March 2021 (2021) (38)
The qualified presumption of safety assessment and its role in EFSA risk evaluations: 15 years past (2018) (38)
Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon (2017) (37)
Stabilization process in Saccharomyces intra and interspecific hybrids in fermentative conditions. (2014) (37)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019 (2019) (37)
Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations (2014) (37)
Sequence-based identification of species belonging to the genus Debaryomyces. (2005) (36)
Characterisation of Four Species of the Genus Kluyveromyces by Mitochondrial DNA Restriction Analysis (1997) (36)
Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety (2015) (36)
Combined use of killer biotype and mtDNA-RFLP patterns in a Patagonian wine Saccharomyces cerevisiae diversity study (2005) (35)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 9: suitability of taxonomic units notified to EFSA until September 2018 (2019) (34)
Molecular characterisation of Hanseniaspora species (2001) (34)
Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production (2016) (34)
Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization (2019) (34)
Yeast Microflora Isolated From Brazilian Cassava Roots: Taxonomical Classification Based on Molecular Identification (2010) (32)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020 (2021) (32)
Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia (2016) (31)
In vivo virulence of commercial Saccharomyces cerevisiae strains with pathogenicity-associated phenotypical traits. (2011) (31)
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable. (2014) (31)
Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids. (2011) (31)
Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces (2019) (31)
Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae (2011) (30)
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid. (2015) (30)
New Trends in the Uses of Yeasts in Oenology. (2018) (30)
A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios (2010) (30)
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress (2016) (29)
Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomycescerevisiae strains (2009) (29)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 11: suitability of taxonomic units notified to EFSA until September 2019 (2020) (28)
Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions (2008) (28)
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation. (2020) (27)
Membrane fluidification by ethanol stress activates unfolded protein response in yeasts (2018) (27)
PCR-RFLP analysis of the IGS region of rDNA: a useful tool for the practical discrimination between species of the genus Debaryomyces (2006) (27)
RAPD Analysis of Colletotrichum Species Isolated from Strawberry and the Design of Specific Primers for the Identification of C. fragariae (2002) (27)
Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions (2014) (26)
Pathogenic Potential of Saccharomyces Strains Isolated from Dietary Supplements (2014) (26)
Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors (2001) (26)
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions. (2012) (26)
Molecular evolution in yeast of biotechnological interest (2003) (25)
Enumeration and Identification of 4-Ethylphenol Producing Yeasts Recovered from the Wood of Wine Ageing Barriques after Different Sanitation Treatments (2013) (24)
Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species. (2017) (24)
Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021 (2022) (23)
The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation (2017) (22)
Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies. (2014) (21)
Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro. (2012) (21)
Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features (2018) (21)
Wine, Beer and Cider: Unravelling the Aroma Profile (2014) (20)
Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions. (2019) (20)
Molecular Identification and Characterization of Wine Yeasts (2011) (20)
Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil (2010) (19)
Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling (2018) (19)
Genomic stability of Saccharomyces cerevisiae baker's yeasts. (1999) (18)
Differential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions (2020) (18)
Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development (2016) (17)
Transcriptomics in human blood incubation reveals the importance of oxidative stress response in Saccharomyces cerevisiae clinical strains (2012) (17)
iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation. (2016) (17)
Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. (2015) (17)
Molecular characterisation of the species of the genus Zygosaccharomyces. (2003) (17)
Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids. (2016) (17)
Molecular profiling of beer wort fermentation diversity across natural Saccharomyces eubayanus isolates (2020) (17)
Retrospective analysis of clinical yeast isolates in a hospital in the centre of Portugal: spectrum and revision of the identification procedures. (2009) (17)
Differentiation of Penicillium griseofulvum Dierckx isolates by enzyme assays and by patulin and griseofulvin analyses (1990) (16)
Genome structure reveals the diversity of mating mechanisms in Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids, and the genomic instability that promotes phenotypic diversity (2020) (16)
Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species (2015) (14)
Heterologous production in saccharomyces cerevisiae of different aspergillus nidulans xylanases of potential interest in oenology (1998) (14)
Evaluation of the use of phase-specific gene promoters for the expression of enological enzymes in an industrial wine yeast strain (1996) (14)
Ethanol Effects Involve Non-canonical Unfolded Protein Response Activation in Yeast Cells (2017) (13)
Genetic and molecular study of the inability of the yeast Kluyveromyces lactis var. drosophilarum to ferment lactose (2006) (13)
Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions (2020) (13)
Comparative Genomic Analysis Reveals a Critical Role of De Novo Nucleotide Biosynthesis for Saccharomyces cerevisiae Virulence (2015) (13)
Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations. (2019) (13)
Genome of Saccharomyces cerevisiae and Related Yeasts (2009) (13)
Genetic Study of Natural Introgression Supports Delimitation of Biological Species in the Saccharomy (1997) (12)
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations. (2021) (12)
Relationship between molecular and enological features of Patagonian wine yeasts: relevance in selection protocols (2006) (11)
Expression of heterologous transporters in Saccharomyces kudriavzevii: A strategy for improving yeast salt tolerance and fermentation performance. (2018) (11)
Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine‐making (2010) (11)
Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomycescerevisiae and S.kudriavzevii in winemaking conditions (2015) (11)
Phylogenetic relationships among wine yeast strains based on electrophoretic whole-cell protein patterns. (1993) (11)
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations. (2021) (10)
[Determinant factors of smoking cessation during pregnancy]. (2000) (10)
Molecular Characterization of Yeast Strains by Mitochondrial DNA Restriction Analysis (2001) (9)
Differences in activation of MAP kinases and variability in the polyglutamine tract of Slt2 in clinical and non‐clinical isolates of Saccharomyces cerevisiae (2010) (9)
Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii×Saccharomyces cerevisiae hybrids. (2016) (9)
Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements. (2021) (8)
Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions. (2019) (8)
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines (2021) (8)
A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the Saccharomyces Genus in Fermentation (2021) (8)
A comparison of the performance of natural hybrids Saccharomyces cerevisiae × Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S. kudriavzevii genomic contribution. (2018) (7)
Yeasts and Molds | Kluyveromyces spp. (2011) (7)
The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism. (2020) (7)
RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments. (2017) (7)
Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese. (2010) (7)
Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae (2021) (7)
Metabolome segregation of four strains of Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii conducted under low temperature oenological conditions. (2020) (7)
Mixed growth curve data do not suffice to fully characterize the dynamics of mixed cultures (2019) (6)
Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking. (2019) (6)
1 Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains (2009) (6)
Updated list of QPS-recommended biological agents for safety risk assessments carried out by EFSA (2021) (5)
Four new Candida cretensis strains isolated from Spanish fermented sausages (chorizo): taxonomic and phylogenetic implications. (2008) (5)
Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking (2017) (5)
Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations (2021) (5)
Mitochondrial DNA polymorphism of the yeast Saccharomyces bayanus var. uvarum (2010) (5)
Update of the list of QPS‐recommended microbiological agents intentionally added to food or feed as notified to EFSA 16: suitability of taxonomic units notified to EFSA until March 2022 (2022) (4)
Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids. (2020) (4)
Use of non-conventional yeasts to increase total acidity in the Cava base wines (2022) (4)
Saccharomyces cerevisiae show low levels of traversal across human endothelial barrier in vitro (2017) (4)
The qualified presumption of safety assessment and its role in EFSA risk evaluations: 15 years past (2018) (4)
Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus (2021) (4)
Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations. (2021) (4)
Saccharomyces cerevisiae show low levels of traversal across the human blood brain barrier in vitro. (2017) (4)
Candida patagonica sp. nov., a new species of yeast from cellar surfaces (2007) (4)
Genomic instability in an interspecific hybrid of the genus Saccharomyces: a matter of adaptability (2020) (4)
Effect of transient thermal shocks on alcoholic fermentation performance. (2020) (3)
Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation (2022) (3)
Genetics of Yeasts (2008) (3)
Genome-wide effect of non-optimal temperatures under anaerobic conditions on gene expression in Saccharomyces cerevisiae. (2022) (3)
Stl1 transporter mediating the uptake of glycerol is not a weak point of Saccharomyces kudriavzevii's low osmotolerance (2018) (3)
Book reviews : Oenologie. Fondements scientifiques et technologiques. Editado por Claude Flanzy. Publicado en 1999 por Editorial Lavoisier Tec & Doc. 7ª edición, XXXII + 1311 pp., ISBN 2 7430 0243 3 (2000) (3)
The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging (2022) (3)
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines. (2022) (3)
Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi-omic analysis. (2021) (2)
Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia (2020) (2)
[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process]. (1993) (2)
Genetic variability of yeast in wine fermentation. (2004) (2)
iTRAQ-based proteome profiling of Saccharomyces cerevisiae and 1 cryotolerant species S . uvarum and S . kudriavzevii during low-temperature 2 wine fermentation (2016) (2)
Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties (2022) (2)
Update of the list of qualified presumption of safety (QPS) recommended microorganisms intentionally added to food or feed as notified to EFSA (2023) (2)
A multi-phase multi-objective genome-scale model shows diverse redox balance strategies in yeasts (2021) (1)
Temperature Shapes Ecological Dynamics in Mixed Culture Fermentations Driven by Two Species of the Saccharomyces Genus (2020) (1)
Author Correction: Multiple Approaches Detect the Presence of Fungi in Human Breastmilk Samples from Healthy Mothers (2018) (1)
Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations (2014) (1)
Transcriptomics in human blood incubation reveals the importance of oxidative stress response in Saccharomyces cerevisiae clinical strains (2012) (1)
Retrospective analysis of clinical yeast isolates in a hospital in the centre of Portugal : spectrum and revision of the identifi cation procedures (2009) (1)
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging. (2022) (1)
Adaptive response to wine selective pressures shapes the genome of a Saccharomyces interspecies hybrid (2021) (1)
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: suitability of taxonomic units notified to EFSA until September 2022 (2023) (1)
Transcriptomic analysis of Saccharomycescerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking. (2017) (1)
Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism (2023) (0)
Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii (2023) (0)
Construction ofa Recombinant WineYeastStrain Expressing (1993) (0)
Comparative genome analysis of Saccharomyces cerevisiae 1 yeasts isolated from traditional fermentations unveils 2 different adaptive strategies (2015) (0)
Search strategies for the maintenance and update of list of QPS-recommended biological agents (2020) (0)
Four newCandidacretensisstrains isolated from Spanish fermented sausages (chorizo):Taxonomic and phylogenetic implications (2008) (0)
Book Review: Fundamentos de biotecnología de los alimentos [Foundations of Food Biotechnology] (2001) (0)
Characterization of kefir yeasts with antifungal capacity against Aspergillus species (2022) (0)
Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins (2012) (0)
Molecular Monitoring ofWineFermentations Conducted by Active DryYeastStrains (1992) (0)
Multiple Approaches Detect the Presence of Fungi in Human Breastmilk Samples from Healthy Mothers (2017) (0)
improvement of non- GMO wine yeasts: Strategies, (2015) (0)
Saccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil. (2016) (0)
Extensive Literature Search Protocol - 2019 QPS update (2020) (0)
Eladio Barrio and Amparo Querol in Brewing kudriavzevii . S and Saccharomyces cerevisiae Hybrids of Molecular Characterization of New Natural (2007) (0)
Rapid Identiﬁcation and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR (2005) (0)
Selection and evaluation of Saccharomyces cerevisiae wild strains isolated from fermented must of grapes produced in the São Francisco Valley, Brazil. (2016) (0)
The role of species of the genus Saccharomyces and their hybrids in winemaking (2005) (0)
Candida cabralensis sp. nov., a new yeast species isolated from the Spanish traditional blue-veined Cabrales cheese (2009) (0)
Identification of Molecular Markers for Early Detection of Sluggish Fermentation Associated with Heat Shock during Alcoholic Fermentation (2023) (0)
Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols (2022) (0)
Differences in the regulation of the fermentative metabolism among species of the genus Saccharomyces (2017) (0)
Nitrogen source utilisation by non-Saccharomyces yeasts in winemaking conditions (2019) (0)
A multi-phase multi-objective dynamic genome-scale model shows different redox balancing among yeast species in fermentation (2021) (0)
Protocol for Extensive literature search (ELS) for the maintenance and update of list of QPS-recommended biological agents (2021) (0)
Development of new safe PNFP and Development of new strategies to identify any critical interaction of PNFP with food (2012) (0)
Transcriptomic analysis of Saccharomycescerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking. (2017) (0)
Differentiation of microorganisms DNA amplification consists of identification of fungi by mitochondrial and yeasts by means of a colony from a cultivation plate. (2003) (0)
Natural hybrids from Saccharomycescerevisiae,Saccharomyces bayanus and Saccharomyceskudriavzevii in wine fermentations (2006) (0)
Title : Mitochondrial introgression suggests extensive ancestral hybridization 2 events among Saccharomyces species 3 4 Authors : (2015) (0)
Predicting Dynamic Metabolic Flux Distributions in Wine Fermentation (2019) (0)
A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the <italic toggle='yes'>Saccharomyces</italic> Genus in Fermentation (2021) (0)
The qualified presumption of safety assessment and its role in EFSA risk evaluations: 15 years past (2019) (0)
Microbial species as notified to EFSA (2020) (0)

This paper list is powered by the following services:

What Schools Are Affiliated With Amparo Querol?

Amparo Querol is affiliated with the following schools:

University of Oxford
University of Valencia
Stanford University
University of Barcelona