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1. Highly parallelized laboratory evolution of wine yeasts for enhanced metabolic phenotypes

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3. The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines

4. Predictive evolution of metabolic phenotypes using model‐designed environments

5. Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

6. High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines

7. Protective Effects of Melatonin on Saccharomyces cerevisiae under Ethanol Stress

8. Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae

9. Glycolytic Proteins Interact With Intracellular Melatonin in Saccharomyces cerevisiae

10. Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community

11. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

12. Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

13. Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

14. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

15. Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae

16. A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield

17. Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

18. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.

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

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

21. Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

22. Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae

23. Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

24. Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions

25. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

26. Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

27. Good quality Vitis RNA obtained from an adapted DNA isolation protocol

28. Nitrogen metabolism in a grapevine in vitro system

32. Eigenvalue Curves for Generalized MIT Bag Models

34. EQUACIONS EN DERIVADES PARCIALS | FINAL

35. EQUACIONS EN DERIVADES PARCIALS | PARCIAL

36. La PAC post 2023: Límites de diseño y condicionantes de la aplicación de sus Planes Estratégicos para el logro de los objetivos del Pacto Verde

41. Discrepancy of Minimal Riesz Energy Points

42. Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae

44. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast

45. Highly parallelized laboratory evolution of wine yeasts for enhanced metabolic phenotypes

49. Contributors

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