Mas A - Search Results

1

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

Torija MJ, Rozès N, Poblet M, Guillamón JM, Mas A. Torija MJ, et al. Among authors: mas a. Int J Food Microbiol. 2003 Jan 15;80(1):47-53. doi: 10.1016/s0168-1605(02)00144-7. Int J Food Microbiol. 2003. PMID: 12430770

2

Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.

Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A. Beltran G, et al. Among authors: mas a. Syst Appl Microbiol. 2002 Aug;25(2):287-93. doi: 10.1078/0723-2020-00097. Syst Appl Microbiol. 2002. PMID: 12353885

3

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

Torija MJ, Beltran G, Novo M, Poblet M, Rozès N, Mas A, Guillamón JM. Torija MJ, et al. Among authors: mas a. J Agric Food Chem. 2003 Feb 12;51(4):916-22. doi: 10.1021/jf020094r. J Agric Food Chem. 2003. PMID: 12568549

4

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine.

Torija MJ, Beltran G, Novo M, Poblet M, Guillamón JM, Mas A, Rozès N. Torija MJ, et al. Among authors: mas a. Int J Food Microbiol. 2003 Aug 15;85(1-2):127-36. doi: 10.1016/s0168-1605(02)00506-8. Int J Food Microbiol. 2003. PMID: 12810277

5

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

Beltran G, Novo M, Rozès N, Mas A, Guillamón JM. Beltran G, et al. Among authors: mas a. FEMS Yeast Res. 2004 Mar;4(6):625-32. doi: 10.1016/j.femsyr.2003.12.004. FEMS Yeast Res. 2004. PMID: 15040951

6

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.

Beltran G, Esteve-Zarzoso B, Rozès N, Mas A, Guillamón JM. Beltran G, et al. Among authors: mas a. J Agric Food Chem. 2005 Feb 23;53(4):996-1002. doi: 10.1021/jf0487001. J Agric Food Chem. 2005. PMID: 15713011

7

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.

González A, Hierro N, Poblet M, Mas A, Guillamón JM. González A, et al. Among authors: mas a. Int J Food Microbiol. 2005 Jul 25;102(3):295-304. doi: 10.1016/j.ijfoodmicro.2004.11.020. Int J Food Microbiol. 2005. PMID: 16014297

8

Application of molecular methods for routine identification of acetic acid bacteria.

González A, Guillamón JM, Mas A, Poblet M. González A, et al. Among authors: mas a. Int J Food Microbiol. 2006 Apr 15;108(1):141-6. doi: 10.1016/j.ijfoodmicro.2005.10.025. Epub 2005 Dec 28. Int J Food Microbiol. 2006. PMID: 16386324

9

Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration.

Hierro N, González A, Mas A, Guillamón JM. Hierro N, et al. Among authors: mas a. FEMS Yeast Res. 2006 Jan;6(1):102-11. doi: 10.1111/j.1567-1364.2005.00014.x. FEMS Yeast Res. 2006. PMID: 16423075

10

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

González A, Hierro N, Poblet M, Mas A, Guillamón JM. González A, et al. Among authors: mas a. FEMS Microbiol Lett. 2006 Jan;254(1):123-8. doi: 10.1111/j.1574-6968.2005.000011.x. FEMS Microbiol Lett. 2006. PMID: 16451189

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