Lista de obras - Albert Mas - Dominio Público Uruguay

Acetic acid bacteria and the production and quality of wine vinegar

article

Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques

artículo científico publicado en 2014

Acetic acid bacteria isolated from grapes of South Australian vineyards.

artículo científico publicado en 2014

Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.

artículo científico publicado en 2013

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.

artículo científico publicado en 2013

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.

artículo científico publicado en 2011

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

article

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

artículo científico publicado en 2012

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

artículo científico publicado en 2008

Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing

artículo científico publicado en 2008

Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards

artículo científico publicado en 2007

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.

artículo científico publicado en 2004

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

artículo científico publicado en 2005

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

artículo científico publicado en 2014

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains.

artículo científico publicado en 2012

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

article

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

artículo científico publicado en 2003

Determination of melatonin by a whole cell bioassay in fermented beverages

scientific article published on 24 June 2019

Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

artículo científico publicado en 2010

Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences

artículo científico publicado en 2011

Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands.

artículo científico publicado en 2011

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.

artículo científico publicado en 2006

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

artículo científico publicado en 2010

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

artículo científico publicado en 2007

Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

artículo científico publicado en 2012

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.

artículo científico publicado en 2004

Effect of oenological practices on microbial populations using culture-independent techniques

artículo científico publicado en 2008

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

artículo científico publicado en 2003

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

article

Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

article

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

artículo científico publicado en 2006

Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

article

Genetic and Transcriptomic Evidences Suggest ARO10 Genes Are Involved in Benzenoid Biosynthesis by Yeast

scientific article published on 07 July 2020

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

artículo científico publicado en 2009

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

artículo científico publicado en 2011

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption

artículo científico publicado en 2005

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

article

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

artículo científico publicado en 2015

Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes

artículo científico publicado en 2018

Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

scientific article published on 29 August 2007

Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization

artículo científico publicado en 2014

New PCR-based methods for yeast identification

artículo científico publicado en 2004

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

artículo científico publicado en 2004

Population dynamics of acetic acid bacteria during traditional wine vinegar production

artículo científico publicado en 2010

Predictive evolution of metabolic phenotypes using model‐designed environments

scientific article published in 2022

Production of melatonin by Saccharomyces strains under growth and fermentation conditions

article

Proteomic evolution of a wine yeast during the first hours of fermentation.

artículo científico publicado en 2008

Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

artículo científico publicado en 2020

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

artículo científico publicado en 2009

Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine

artículo científico publicado en 2006

Resveratrol induces antioxidant defence via transcription factor Yap1p.

artículo científico publicado en 2012

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid

article published in 2016

Sip18 hydrophilin prevents yeast cell death during desiccation stress.

artículo científico publicado en 2012

Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures.

artículo científico publicado en 2005

The production of aromatic alcohols in non- Saccharomyces wine yeast is modulated by nutrient availability

artículo científico publicado en 2018

The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

artículo científico publicado en 2009

The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts

article

The stress-activated protein kinase Hog1 develops a critical role after resting state

artículo científico publicado en 2011

Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

artículo científico publicado en 2020

Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

artículo científico publicado en 2020

Vitality enhancement of the rehydrated active dry wine yeast.

artículo científico publicado en 2008

Lista de obras de Albert Mas

Acetic acid bacteria and the production and quality of wine vinegar

Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques

Acetic acid bacteria isolated from grapes of South Australian vineyards.

Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing

Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains.

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

Determination of melatonin by a whole cell bioassay in fermented beverages

Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences

Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands.

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.

Effect of oenological practices on microbial populations using culture-independent techniques

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

Genetic and Transcriptomic Evidences Suggest ARO10 Genes Are Involved in Benzenoid Biosynthesis by Yeast

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes

Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization

New PCR-based methods for yeast identification

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

Population dynamics of acetic acid bacteria during traditional wine vinegar production

Predictive evolution of metabolic phenotypes using model‐designed environments

Production of melatonin by Saccharomyces strains under growth and fermentation conditions

Proteomic evolution of a wine yeast during the first hours of fermentation.

Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine

Resveratrol induces antioxidant defence via transcription factor Yap1p.

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid

Sip18 hydrophilin prevents yeast cell death during desiccation stress.

Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures.

The production of aromatic alcohols in non- Saccharomyces wine yeast is modulated by nutrient availability

The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts

The stress-activated protein kinase Hog1 develops a critical role after resting state

Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

Vitality enhancement of the rehydrated active dry wine yeast.