- Papers in database
- 6
- Primary author
- 1 paper
- Years active
- 1992 – 2017
Papers (6)
- 2017The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation10.3389/fmicb.2017.02087
- 2017Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition10.3389/fmicb.2017.00150
- 2016Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products10.3389/fmicb.2015.01522
- 2012Yeasts in table olive processing: desirable or spoilage microorganisms?10.1016/j.ijfoodmicro.2012.08.003
- 2012Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro.10.1016/j.ijfoodmicro.2012.04.012
- 1992Primary authorMolecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains10.1128/aem.58.9.2948-2953.1992