Population dynamics of natural Saccharomyces strains during wine fermentation. by Querol, A, Barrio, E, Ramón, D

[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process] by Querol, A, Barrio, E, Huerta, T, Ramón, D

Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process by Querol, A, Barrio, E, Huerta, T, Ramón, D

Nuevo dispositivo de deposición digital de solidos K9 SolidJet© by Querol, A. M., Tomás, J. V., Vicent, R.

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Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking. by Pérez-Través, L, Lopes, C, Barrio, E, Querol, A

Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil by Badotti, F, Belloch, C, Rosa, C, Barrio, E, Querol, A

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios. by Orlić, S, Arroyo-López, F, Huić-Babić, K, Lucilla, I, Querol, A, Barrio, E

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments. by Arroyo-López, F, Salvadó, Z, Tronchoni, J, Guillamón, J, Barrio, E, Querol, A