Amparo Querol
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Physics
Amparo Querol's Degrees
- PhD Physics University of Barcelona
- Masters Physics University of Barcelona
- Bachelors Physics University of Barcelona
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(Suggest an Edit or Addition)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)
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