Opportunistic strains of Saccharomyces cerevisiae: a potential risk sold in food products by Roberto ePérez-Torrado, Amparo eQuerol

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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

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Ethanol cellular defense induce unfolded protein response in yeast by Elisabet eNavarro-Tapia, Rebeca Kenda Nana, Amparo eQuerol, Roberto ePérez-Torrado

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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

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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

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