about
Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wineBioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentationSip18 hydrophilin prevents yeast cell death during desiccation stress.Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands.Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).Acetic acid bacteria isolated from grapes of South Australian vineyards.Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques.Resveratrol induces antioxidant defence via transcription factor Yap1p.Determination of viable wine yeast using DNA binding dyes and quantitative PCR.Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.Population dynamics of acetic acid bacteria during traditional wine vinegar production.Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences.Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing.Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures.Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation.Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions.Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.Effect of oenological practices on microbial populations using culture-independent techniques.Proteomic evolution of a wine yeast during the first hours of fermentation.Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation.Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization.Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains.Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.Vitality enhancement of the rehydrated active dry wine yeast.Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.New PCR-based methods for yeast identification.Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditionsThe role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts
P50
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P50
description
hulumtues
@sq
onderzoeker
@nl
researcher
@en
ricercatore
@it
հետազոտող
@hy
name
Albert Mas
@ast
Albert Mas
@en
Albert Mas
@es
Albert Mas
@nl
type
label
Albert Mas
@ast
Albert Mas
@en
Albert Mas
@es
Albert Mas
@nl
altLabel
Alberto Mas
@en
prefLabel
Albert Mas
@ast
Albert Mas
@en
Albert Mas
@es
Albert Mas
@nl
P108
P214
P950
P1053
C-9812-2010
P106
P1580
P21
P213
0000 0000 6011 8562
P214
P2798
P31
P3829
P496
0000-0002-0763-1679
P569
1953-01-01T00:00:00Z
P734
P735
P7859
viaf-88009820