Opportunistic strains of Saccharomyces cerevisiae: a potential risk sold in food products

by Roberto ePérez-Torrado, Amparo eQuerol
Published 2016-01-01

Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and their Impact on Aroma-Active Compounds Production

by Jiri eStribny, Amparo eQuerol, Roberto ePérez-Torrado
Published 2016-06-01

Ethanol cellular defense induce unfolded protein response in yeast

by Elisabet eNavarro-Tapia, Rebeca Kenda Nana, Amparo eQuerol, Roberto ePérez-Torrado
Published 2016-02-01

Alternative glycerol balance strategies among Saccharomyces species in response to winemaking stress

by Roberto ePérez-Torrado, Bruno M Oliveira, Jana eZemancikova, Hana eSychrová, Amparo eQuerol
Published 2016-03-01

Potential benefits of the application of yeast starters in table olive processing

by Francisco Noé eArroyo López, Veronica eRomero Gil, Joaquin eBautista Gallego, Francisco eRodriguez Gomez, Rufino eJimenez Diaz, Pedro eGarcía García, Amparo eQuerol Simon, Antonio eGarrido Fernandez
Published 2012-04-01