Showing 1 - 20 results of 23 for search 'Arroyo López, Francisco Noé', query time: 0.03s Refine Results
  1. 1
    Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains
    artículo biblioteca
    IATA ES


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  2. 2
    Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation
    artículo biblioteca
    IATA ES


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  3. 3
    Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
    artículo biblioteca
    IATA ES


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  4. 4
    Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
    artículo biblioteca
    ICM ES


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  5. 5
    Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
    artículo biblioteca
    IATA ES


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  6. 6
    A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
    artículo biblioteca
    IATA ES


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  7. 7
    Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments
    artículo biblioteca
    IATA ES


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  8. 8
    Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
    artículo biblioteca
    IDAEA ES


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  9. 9
    The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions
    artículo biblioteca
    IATA ES


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  10. 10
    Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must
    artículo biblioteca
    IATA ES


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  11. 11
    Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  12. 12
    Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  13. 13
    Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
    artículo biblioteca
    IATA ES


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  14. 14
    Use of molecular methods for the identification of yeast associated with table olives
    artículo biblioteca
    IATA ES


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  15. 15
    Pyrosequencing analysis of the fungal biodiversity in table olives
    póster de congreso biblioteca
    IAS ES


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  16. 16
    Study of the bacterial biodiversity in table olives
    póster de congreso biblioteca
    IAS ES


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  17. 17
    Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  18. 18
    Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis
    artículo biblioteca
    IAS ES


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  19. 19
    Influence of olive mill waste phenolic compounds levels on carotenoid production by Rhodotorula spp.
    info:ar-repo/semantics/artículo biblioteca
    INTA AR


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  20. 20
    Influencia de diferentes fuentes de nitrógeno sobre el crecimiento y la fermentación de levaduras en mostos de uva
    info:ar-repo/semantics/documento de conferencia biblioteca
    INTA AR


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