Showing 1 - 20 results of 28 for search 'Quirós Asensio, Manuel', query time: 0.03s Refine Results
  1. 1
    Yeast respiration of sugars by non-Saccharomyces yeast species: a promising and barely explored approach to lowering alcohol content of wines
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  2. 2
    A simple method for total quantification of mannoprotein content in real wine samples
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  3. 3
    Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining
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  4. 4
    Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
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  5. 5
    Evolución dirigida de Saccharomyces cerevisiae en cultivo continuo para la adaptación a la primera fase de la fermentación alcohólica de mosto de uva
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  6. 6
    The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
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  7. 7
    The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
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  8. 8
    Genetic improvement and genetically modified microorganisms
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  9. 9
    Reducing the alcohol content of wines by the oxidative sugar metabolism of non-Saccharomyces yeast
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  10. 10
    New insights into the advantages of ammonium as a winemaking nutrient
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  11. 11
    A new methodology to obtain wine yeast strains overproducing mannoproteins
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  12. 12
    Effect of nitrogen addition on cellular physiology of yeast during alcoholic fermentation
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  13. 13
    Impact of nitrogen addition in metabolic flux distribution of Saccharomyces cerevisiae under wine making conditions
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  14. 14
    A chemostat approach to analyze the distribution of metabolic fluxes in wine yeasts during alcoholic fermentation
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  15. 15
    A new methodology to determine cell wall mannoprotein content and release in wine yeasts
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  16. 16
    Genome-Wide Study of the Adaptation of Saccharomyces cerevisiae to the Early Stages of Wine Fermentation
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  17. 17
    An impaired ubiquitin ligase complex favors initial growth of auxotrophic yeast strains in synthetic grape must
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  18. 18
    Procedure for the obtainment of mannoprotein-superproducing wine yeasts by non-recombinant technologies
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  19. 19
    A new methodology to determine cell wall mannoprotein content and release in wine yeasts
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  20. 20
    A systems and synthetic biology approach for improving wine yeast properties
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