Hasil Pencarian - Albert Mas

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  1. 1
    Good quality <em>Vitis</em> RNA obtained from an adapted DNA isolation protocol

    Good quality <em>Vitis</em> RNA obtained from an adapted DNA isolation protocol oleh Isabel Baiges, Albert Mas

    Diterbitkan 2003-03-01
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  2. 2
    High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines

    High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines oleh Dimitrios Kioroglou, Albert Mas, Maria C. Portillo

    Diterbitkan 2020-09-01
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  3. 3
    Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

    Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines oleh Dimitrios Kioroglou, Albert Mas, Maria C. Portillo

    Diterbitkan 2020-09-01
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  4. 4
    Nitrogen metabolism in a grapevine <em>in vitro</em> system

    Nitrogen metabolism in a grapevine <em>in vitro</em> system oleh Nuria Llorens, Lluís Arola, Cinta Bladé, Albert Mas

    Diterbitkan 2002-09-01
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  5. 5
    Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community

    Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community oleh Dimitrios Kioroglou, Albert Mas, Maria del Carmen Portillo

    Diterbitkan 2019-05-01
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  6. 6
    Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

    Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts oleh Yurena Navarro, María-Jesús Torija, Albert Mas, Gemma Beltran

    Diterbitkan 2020-09-01
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  7. 7
    Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions

    Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions oleh Jessica Lleixà, Maria Manzano, Albert Mas, Maria Carmen Portillo

    Diterbitkan 2016-12-01
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  8. 8
    Protective Effects of Melatonin on <i>Saccharomyces cerevisiae</i> under Ethanol Stress

    Protective Effects of Melatonin on <i>Saccharomyces cerevisiae</i> under Ethanol Stress oleh Mercè Sunyer-Figueres, Albert Mas, Gemma Beltran, María-Jesús Torija

    Diterbitkan 2021-10-01
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  9. 9
    Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

    Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? oleh Dimitrios Kioroglou, Jessica LLeixá, Albert Mas, Maria del Carmen Portillo

    Diterbitkan 2018-01-01
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  10. 10
    Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

    Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation oleh Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro

    Diterbitkan 2021-03-01
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  11. 11
    A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield

    A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield oleh Xiaolin Zhu, Yurena Navarro, Albert Mas, María-Jesús Torija, Gemma Beltran

    Diterbitkan 2020-05-01
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  12. 12
    Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in <i>Saccharomyces cerevisiae</i>

    Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in <i>Saccharomyces cerevisiae</i> oleh María Ángeles Morcillo-Parra, Gemma Beltran, Albert Mas, María-Jesús Torija

    Diterbitkan 2020-06-01
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  13. 13
    Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae

    Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae oleh Maria Martí-Raga, Emilien Peltier, Albert Mas, Gemma Beltran, Philippe Marullo

    Diterbitkan 2017-02-01
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  14. 14
    The Impact of the Inoculation of Different <i>Pied de Cuve</i> on the Chemical and Organoleptic Profiles of Wines

    The Impact of the Inoculation of Different <i>Pied de Cuve</i> on the Chemical and Organoleptic Profiles of Wines oleh Katherine Bedoya, Albert Mas, Nicolas Rozès, Carla Jara, María del Carmen Portillo

    Diterbitkan 2024-08-01
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  15. 15
    Transcriptomic Insights into the Effect of Melatonin in <i>Saccharomyces cerevisiae</i> in the Presence and Absence of Oxidative Stress

    Transcriptomic Insights into the Effect of Melatonin in <i>Saccharomyces cerevisiae</i> in the Presence and Absence of Oxidative Stress oleh Mercè Sunyer-Figueres, Jennifer Vázquez, Albert Mas, María-Jesús Torija, Gemma Beltran

    Diterbitkan 2020-10-01
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  16. 16
    Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest

    Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest oleh Helena Roca-Mesa, Sonia Sendra, Albert Mas, Gemma Beltran, María-Jesús Torija

    Diterbitkan 2020-01-01
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  17. 17
    Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae

    Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae oleh Jennifer Vázquez, Beatriz González, Verónica Sempere, Albert Mas, María Jesús Torija, Gemma Beltran

    Diterbitkan 2017-06-01
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  18. 18
    Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

    Acetic Acid Bacteria and the Production and Quality of Wine Vinegar oleh Albert Mas, María Jesús Torija, María del Carmen García-Parrilla, Ana María Troncoso

    Diterbitkan 2014-01-01
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  19. 19
    Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast

    Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast oleh Jennifer Vázquez, Karlheinz Grillitsch, Günther Daum, Albert Mas, María-Jesús Torija, Gemma Beltran

    Diterbitkan 2018-08-01
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  20. 20
    Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

    Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species oleh Beatriz González, Jennifer Vázquez, Paul J. Cullen, Albert Mas, Gemma Beltran, María-Jesús Torija

    Diterbitkan 2018-04-01
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