Lista de obras - Carmela Belloch - Dominio Público Uruguay

An analysis of inter- and intraspecific genetic variabilities in the Kluyveromyces marxianus group of yeast species for the reconsideration of the K. lactis taxon

artículo científico publicado en 2002

An analysis of inter- and intraspecific genetic variabilities in theKluyveromyces marxianusgroup of yeast species for the reconsideration of theK. lactistaxon

artículo científico publicado en 2002

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

artículo científico publicado en 2007

Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese

artículo científico publicado en 2009

Candida patagonica sp. nov., a new species of yeast from cellar surfaces.

artículo científico publicado en 2007

Characterisation of Four Species of the Genus Kluyveromyces by Mitochondrial DNA Restriction Analysis

artículo científico publicado en 1997

Chimeric genomes of natural hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

scientific article published on 27 February 2009

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

artículo científico publicado en 2012

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

artículo científico publicado en 2020

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

artículo científico publicado en 2020

Dairy yeasts produce milk protein-derived antihypertensive hydrolysates

article by Aurora García-Tejedor et al published August 2013 in Food Research International

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

artículo científico publicado en 2019

Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

artículo científico publicado en 2003

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

article

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

artículo científico publicado en 2015

Evaluation of Oligosaccharide Synthesis from Lactose and Lactulose Using β-Galactosidases from Kluyveromyces Isolated from Artisanal Cheeses

artículo científico publicado en 2012

Extremely halophilic denitrifying bacteria from hypersaline inland lakes, Halovibrio denitrificans sp. nov. and Halospina denitrificans gen. nov., sp. nov., and evidence that the genus name Halovibrio Fendrich 1989 with the type species [...]

artículo científico publicado en 2006

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

artículo científico publicado en 2007

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

artículo científico publicado en 2013

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions.

artículo científico publicado en 2012

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.

artículo científico publicado en 2015

Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene

artículo científico publicado en 2006

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

artículo científico publicado en 2013

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Inter- and intraspecific chromosome pattern variation in the yeast genus Kluyveromyces

scientific article published on 01 November 1998

Kwoniella mangroviensis gen. nov., sp.nov. (Tremellales, Basidiomycota), a teleomorphic yeast from mangrove habitats in the Florida Everglades and Bahamas.

artículo científico publicado en 2007

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

artículo científico publicado en 2017

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

artículo científico publicado en 2018

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

artículo científico publicado en 2017

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

artículo científico publicado en 2014

Molecular characterisation of the species of the genus Zygosaccharomyces.

artículo científico publicado en 2003

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Molecular evolution in yeast of biotechnological interest.

artículo científico publicado en 2003

Molecular identification of yeasts associated with traditional Egyptian dairy products.

artículo científico publicado en 2009

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

article

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

article

Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses

artículo científico publicado en 2016

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

artículo científico publicado en 2018

PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

artículo científico publicado en 2005

Phylogenetic Reconstruction of the Yeast Genus Kluyveromyces: Restriction Map Analysis of the 5.8S rRNA Gene and the Two Ribosomal Internal Transcribed Spacers

article

Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil

article

Polyphasic identification of yeasts isolated from bark of cork oak during the manufacturing process of cork stoppers.

artículo científico publicado en 2004

Polyphasic taxonomy of a novel yeast isolated from antarctic environment; description of Cryptococcus victoriae sp. nov.

artículo científico publicado en 1999

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

scientific article published on 01 February 2013

Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

article

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

artículo científico publicado en 2017

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

scientific article published on 04 January 2021

The molecular characterization of new types of Saccharomyces cerevisiae×S. kudriavzevii hybrid yeasts unveils a high genetic diversity

artículo científico publicado en 2012

Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection

artículo científico publicado en 2020

Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches

artículo científico publicado en 2017

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

artículo científico publicado en 2016

Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.

artículo científico publicado en 2009

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

artículo científico publicado en 2013

Yeast strains as potential aroma enhancers in dry fermented sausages

artículo científico publicado en 2015

Lista de obras de Carmela Belloch

An analysis of inter- and intraspecific genetic variabilities in the Kluyveromyces marxianus group of yeast species for the reconsideration of the K. lactis taxon

An analysis of inter- and intraspecific genetic variabilities in theKluyveromyces marxianusgroup of yeast species for the reconsideration of theK. lactistaxon

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese

Candida patagonica sp. nov., a new species of yeast from cellar surfaces.

Characterisation of Four Species of the Genus Kluyveromyces by Mitochondrial DNA Restriction Analysis

Chimeric genomes of natural hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Dairy yeasts produce milk protein-derived antihypertensive hydrolysates

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

Evaluation of Oligosaccharide Synthesis from Lactose and Lactulose Using β-Galactosidases from Kluyveromyces Isolated from Artisanal Cheeses

Extremely halophilic denitrifying bacteria from hypersaline inland lakes, Halovibrio denitrificans sp. nov. and Halospina denitrificans gen. nov., sp. nov., and evidence that the genus name Halovibrio Fendrich 1989 with the type species [...]

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions.

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.

Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Inter- and intraspecific chromosome pattern variation in the yeast genus Kluyveromyces

Kwoniella mangroviensis gen. nov., sp.nov. (Tremellales, Basidiomycota), a teleomorphic yeast from mangrove habitats in the Florida Everglades and Bahamas.

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

Molecular characterisation of the species of the genus Zygosaccharomyces.

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Molecular evolution in yeast of biotechnological interest.

Molecular identification of yeasts associated with traditional Egyptian dairy products.

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

Phylogenetic Reconstruction of the Yeast Genus Kluyveromyces: Restriction Map Analysis of the 5.8S rRNA Gene and the Two Ribosomal Internal Transcribed Spacers

Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil

Polyphasic identification of yeasts isolated from bark of cork oak during the manufacturing process of cork stoppers.

Polyphasic taxonomy of a novel yeast isolated from antarctic environment; description of Cryptococcus victoriae sp. nov.

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

The molecular characterization of new types of Saccharomyces cerevisiae×S. kudriavzevii hybrid yeasts unveils a high genetic diversity

Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection

Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

Yeast strains as potential aroma enhancers in dry fermented sausages