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Lista de obras de Amparo Gamero

Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine

artículo científico publicado en 2012

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.

artículo científico publicado en 2009

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids ⬇️

artículo científico publicado el 3 de marzo de 2011

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

artículo científico publicado en 2015

In vitro investigation of Debaryomyces hansenii strains for potential probiotic properties

artículo científico publicado en 2016

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

scientific article published on 27 August 2019

Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery

artículo científico publicado en 2017

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

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

article

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.

artículo científico publicado en 2019

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

scientific article published on 01 February 2013

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

artículo científico publicado en 2015

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

artículo científico publicado en 2015

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