15 results on '"José Juan Mateo"'
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2. The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
- Author
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Sergi Maicas and José Juan Mateo
- Subjects
Saccharomyces ,non-Saccharomyces yeasts ,wine ,fermentations ,enzymes ,fruit juices ,Biology (General) ,QH301-705.5 - Abstract
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
- Published
- 2023
- Full Text
- View/download PDF
3. Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments
- Author
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José Juan Mateo, Patricia Garcerà, and Sergi Maicas
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yeast ,non-Saccharomyces ,grape berry ,population dynamics ,ripening ,wine ,Fermentation industries. Beverages. Alcohol ,TP500-660 - Abstract
There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation. However, the processes and changes that the non-Saccharomyces yeast populations may have suffered during the different stages of grape berry ripening, caused by several environmental factors, including antifungal treatments, have not been considered in depth. In our study, we have monitored the population dynamics of non-Saccharomyces yeasts during the ripening process, both with biochemical identification systems (API 20C AUX and API ID 32C), molecular techniques (RFLP-PCR) and enzymatic analyses. Some unusual non-Saccharomyces yeasts have been identified (Metschnikowia pulcherrima, Aureobasidium pullulans, Cryptococcus sp. and Rhodotorula mucilaginosa). These yeasts could be affected by antifungal treatments used in wineries, and this fact could explain the novelty involved in their isolation and identification. These yeasts can be a novel source for novel biotechnological uses to be explored in future work.
- Published
- 2020
- Full Text
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4. Microbial Glycosidases for Wine Production
- Author
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Sergi Maicas and José Juan Mateo
- Subjects
non-Saccharomyces yeasts ,malolactic bacteria ,wine ,flavor ,β-glucosidase ,β-xylosidase ,Nutrition. Foods and food supply ,TX341-641 ,Nutritional diseases. Deficiency diseases ,RC620-627 - Abstract
Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula, and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used by humans for thousands of years for the production of fermented beverages and foods, including wine. Their enzymes provide interesting organoleptic characteristics in wine. Glycosidases with oenological implications have been widely reported in yeasts, bacteria, and fungi. β-Glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma. α-Rhamnosidase, α-arabinosidase, or β-apiosidase activities have also been reported to contribute to the wine production process. Oenococcus oeni (a lactic acid bacteria present in wine) also has numerous glycosidases, and their activities contribute to the liberation of several aromatic compounds which contribute to floral and fruity wine characteristics.
- Published
- 2016
- Full Text
- View/download PDF
5. Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
- Author
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Tolosa, José Juan Mateo, primary and Prieto, Sergi Maicas, additional
- Published
- 2019
- Full Text
- View/download PDF
6. The Life of Non-Saccharomyces Yeasts in Wine
- Author
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Sergi Maicas and José Juan Mateo
- Abstract
Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, were used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
- Published
- 2023
- Full Text
- View/download PDF
7. Secondary metabolites with antibacterial activity produced by Quambalaria cyanescens isolated from unripened grapes
- Author
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José Juan Mateo
- Abstract
Quambalaria cyanescens was identified on the surface of unripened grapes from the D. O. Manchuela (Spain); its behavour against some bacteria has been analyzed. Active compounds of each selected fungal strain were isolated, and their antibacterial activity assayed against various bacteria; the presence of inhibition zones and, therefore, the presence of secondary metabolites that inhibit bacterial growth were determined. This capacity was different according to the culture medium in which fungal strains were cultivated, and diverse inhibition zones were observed among bacteria used. Q. cyanescens produces metabolites with antibacterial activity so that microbiota on grapes surface represents a new ecological niche to be explored in the task of finding new antibiotics.
- Published
- 2022
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8. Influence of Nitrogen Content on Grape Non-Saccharomyces Glycosidic Activities
- Author
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José Juan Mateo Tolosa
- Subjects
chemistry.chemical_classification ,biology ,chemistry.chemical_element ,Glycosidic bond ,04 agricultural and veterinary sciences ,Horticulture ,Polysaccharide ,biology.organism_classification ,Xylan ,Saccharomyces ,Nitrogen ,040501 horticulture ,Enzyme ,chemistry ,Ethanol content ,Food science ,0405 other agricultural sciences ,Sugar ,Food Science - Abstract
This study investigated the influence of nitrogen content on both β-glucosidase and β-xylosidase activities from non-Saccharomyces yeasts. Enzymatic activities were induced by the presence of xylan polysaccharides in the medium. Results show that optimizing β-glucosidase and β-xylosidase enzymatic activities can be determined not only by sugar or ethanol content or pH, but also by the concentration of N in the medium. This is the first work studying the influence of N content on glycolytic enzymes produced by non-Saccharomyces yeasts.
- Published
- 2019
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9. List of contributors
- Author
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Rana Muhammad Aadil, Samuel Chetachukwu Adegoke, Aziz Ahmad, Talha Ahmad, Muneer Ahmad Magry, Waqar Ahmed, Elif Tuğçe Aksun Tümerkan, Katariina Ala-Rämi, Marcela Albuquerque Cavalcanti de Albuquerque, Tânia Gonçalves Albuquerque, Maria Alexandri, Estefanía Álvarez-Castillo, Rita Carneiro Alves, H.V. Annegowda, A. Ascenso, J. Fernando Ayala-Zavala, Blanca E. Barragán-Huerta, Barbara Ruivo Valio Barretti, Carlos Bengoechea, M. Bento, Rajeev Bhat, Brij Bhushan, Nilutpal Bhuyan, D. Blaise, Marianne Su-Ling Brooks, Augusta Caligiani, Rocio Campos-Vega, M. Carvalheiro, Carlos Pasqualin Cavalheiro, S.M. Ceballos-Duque, Saravanan Chakkaravarthi, Wee Sim Choo, Nabajit Dev Choudhury, Wei Chean Chuah, Ng Lee Chuen, Fook Yee Chye, A. Costa, Helena S. Costa, Adriano Gomes da Cruz, Maurício Costa Alves da Silva, Íris Braz da Silva Araújo, Julio Cesar de Carvalho, Igor Ucella Dantas de Medeiros, Alejandra de Moreno de LeBlanc, Simone Lorena Quitério de Souza, Gargi Dey, Rerisson do Nascimento Alves, Elisa Dufoo-Hurtado, Salma A. Enríquez-Valencia, A.C. Faria-Silva, Manuel Felix, Maximilian Fichtner, Irina Fierascu, Radu Claudiu Fierascu, Scott W. Fowler, Bernadette Dora Gombossy de Melo Franco, Maria Patricia Guerrero Garcia-Ortega, Mohd Sabri Mohd Ghazali, L.M. Gonçalves, Almudena González González, Gustavo A. González-Aguilar, Anil H. Gore, Luna Goswami, Athanasia M. Goula, Antonio Guerrero, Jonas Toledo Guimarães, Datta B. Gunjal, Paulina Gutiérrez-Macías, Muhamad Fairus Noor Hassim, Ana M. Herrero, B.K.K.K. Jinadasa, Rupam Kataki, Moazzam Rafiq Khan, Timo Kikas, Marcela Kloth, Govind B. Kolekar, Konstantina Kourmentza, Apostolis Koutinas, Melinda Krebsz, Tharaka Rama Krishna C. Doddapaneni, Sonia Kumar, Luiz Gustavo Lacerda, Jean Guy LeBlanc, Ulla Lehtinen, Giulia Leni, Boon Fung Leong, Jade M. Long, Christelle Lopez, Leticia X. López-Martínez, Ivan Luzardo-Ocampo, Gabriela A. Macedo, Sergi Maicas, Sofia Maina, Pulak Majumder, Ma. Elena Maldonado-Celis, M. Marques, J. Marto, José Juan Mateo, Manickam Minakshi, Vicente A. Mirón-Mérida, Anand Mohan, Antonio Moreda-Piñeiro, Miriane Moreira Fernandes Santos, Vaibhav M. Naik, Sapna A. Narula, Rumi Narzari, Arunima Nayak, Mehdi Nikoo, Omkar S. Nille, Patrícia Nunes, M. Beatriz P.P. Oliveira, B. Dave Oomah, A. Paiva, Sandeep K. Panda, Harris Papapostolou, Tibor Pasinszki, Akshay S. Patil, Fábio Anderson Pereira Da Silva, Chanathip Pharino, Tatiana Colombo Pimentel, Gustavo Luis de Paiva Anciens Ramos, H.M. Ribeiro, C. Odín Rodríguez-Nava, Claudia Ruiz-Capillas, Susana Marta Isay Saad, Niharendu Saha, Amy Yi Hsan Saik, Ruprekha Saikia, Ádina L. Santana, S. Savitha, Philip A. Schneider, Dibyakanta Seth, Stefano Sforza, Muhammad Asim Shabbir, Elwira Sieniawska, Mafalda Alexandra Silva, Vida Šimat, P. Simões, S. Simões, Carlos Ricardo Soccol, Alessandra Cristine Novak Sydney, Eduardo Bittencourt Sydney, Reza Tahergorabi, Maria Tsiviki, Erminta Tsouko, K. Velmourougane, Simone Maria Ribas Vendramel, Ravindra D. Waghmare, V.N. Waghmare, Santad Wichienchot, and Adenise Lorenci Woiciechowski
- Published
- 2021
- Full Text
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10. Chapter 25 - Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
- Author
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Tolosa, José Juan Mateo and Prieto, Sergi Maicas
- Published
- 2019
- Full Text
- View/download PDF
11. Contributors
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Sunita Adhikari (Nee Pramanik), Cristóbal Noé Aguilar-González, Dominic Agyei, Giasuddin Ahmed, Taiwo O. Akanbi, Jasarat Ali, Uday S. Annapure, K. Aparna, Naufal Arshad, Juan A. Ascacio-Valdés, Preeti Bajpai, Nagamani Balagurusamy, Rintu Banerjee, Ambreen Bano, Arely Prado Barragán, K.C. Beulah, Sameer S. Bhagyawant, Ram Naresh Bharagava, Sugandha Bhatia, S. Bonsegna, Daniel Boone, Cesar S. Cardona-Felix, Deniz Cekmecelioglu, Lye Yee Chew, Pankaj Chowdhary, M.O. Daramola, Mohan Das, Bhaskar Datta, S. De Domenico, Orlando de la Rosa, Mariana Delgado-García, Prospero Di Pierro, M.L. Dotaniya, C.K. Dotaniya, Ashutosh Dubey, Marilena Esposito, Adriana C. Flores-Gallegos, Abril Flores-Maltos, Chee-Yuen Gan, Marleny García Lozano, Ivanoe Garcia-Galindo, C. Valeria L. Giosafatto, Ricardo Gómez-García, Anamika Gupta, Anmol Gupta, Tomy J. Gutiérrez, José L. Hoyos-Concha, Anna Ilyina, Amin Ismail, Babu Joseph, Hee-Kyoung Kang, Sercan Karav, Jeesoo Kim, Seong-Bo Kim, Doman Kim, Mohammed Kuddus, Awanish Kumar, Sanjay Kumar, Vinod Kumar, Debajyoti Kundu, So-Hyung Kwak, Danielle B. Lopes, Miriam Paulina Luevanos Escareño, Diana Luque, Loredana Mariniello, Duniesky Martinez García, José L. Martínez Hernández, Gloria A. Martínez-Medina, Isabela M. Martins, F.A. Masoodi, Anju Meshram, Mariela R. Michel-Michel, Emad A. Abada, Nandkishor More, Vinod Morya, Diana B. Muñiz-Márquez, Pushpa S. Murthy, Farah Naqash, Erika Nava-Reyna, Ying-Yuan Ngoh, Thi Thanh Hanh Nguyen, A. Nwakaudu, Cynthia Vanessa Ochoa Bañuelos, Indrawati Oey, C.E. Ofoedu, B.K. Ojha, D.C. Okafor, José M. Pais Chanfrau, Sócrates Palácios-Ponce, Neelam Pathak, Yadira Peña García, Jimmy Nuñez Pérez, Enrique Pérez Cruz, Brian Picazo, P. Poltronieri, Raffaele Porta, Sergi Maicas Prieto, Luis Enrique Cobos Puc, Mohamed Fawzy Ramadan, Pramod W. Ramteke, Hita Rastogi, Sajad Ahmad Rather, K.L. Regar, Leonor M. Rivera Intriago, Raúl Rodríguez-Herrera, Rosa Maria Rodríguez-Jasso, null Roohi, Héctor A. Ruiz, Nazamid Saari, Mohammed Sabbah, Abdulhameed Sabu, Shweta Sachan, Sanjay Sahay, A. Santino, Changseop Seo, Leonardo Sepúlveda, Dinesh Chandra Sharma, Swati Sharma, Arpita Shrivastava, Neeraj Shrivastava, Jose Alberto Silva Gonzalez, Poonam Singh, Jagriti Singh, Mahendra Singh, Pradeep Kumar Singh, Rachana Singh, Aditi Singh, Gauri Singhal, Hwee-Leng Siow, H.P. Sneha, Janeth Margarita Ventura Sobrevilla, Nurul Afifah Hidayatul Saufi Sofian, Paula Speranza, Nidhi Srivastava, Neha Srivastava, Gareth Gordon Syngai, Arun Tapal, Purnima Kaul Tiku, Gaik Theng Toh, José Juan Mateo Tolosa, Luis E. Trujillo Toledo, Sibel Uzuner, Aniruddha M. Vaidya, Janeth Ventura, A.K. Verma, Sandra Villareal-Morales, Archana Vimal, Ashutosh Yadav, Ghazala Yunus, and Mohd Rehan Zaheer
- Published
- 2019
- Full Text
- View/download PDF
12. Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
- Author
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Sergi Maicas i. Prieto and José Juan Mateo Tolosa
- Subjects
Protease ,biology ,Food industry ,Chemistry ,business.industry ,Microorganism ,medicine.medical_treatment ,food and beverages ,biology.organism_classification ,Saccharomyces ,biology.protein ,Xylanase ,medicine ,Fermentation ,Food science ,Lipase ,Pectinase ,business - Abstract
Fermentation, to obtain alcoholic beverages, is a process which implies the interaction of various microorganisms. This metabolic process is due to the action of yeasts, which can be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts. Although they are considered spoilage microorganisms of the fruits, non-Saccharomyces yeasts possess some interesting applied characteristics and can be used in food industry. Some of the compounds produced by these microorganisms may be beneficial and improve the characteristics of the fermented beverages. In this chapter, recent advances in glycosidase, xylanase, lipase, esterase, protease, lyase and pectinase activities and their role in fermentation have been reviewed.
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- 2019
- Full Text
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13. Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
- Author
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Tania Madrigal, José Juan Mateo Tolosa, and Sergi Maicas
- Subjects
Biochemistry ,Wickerhamomyces ,Wickerhamomyces anomalus ,Xylanase ,Glycoside hydrolase ,Horticulture ,Biology ,Pectinase ,biology.organism_classification ,Esterase ,Yeast ,Food Science ,Pichia - Abstract
A total of 17 Pichia ( Wickerhamomyces ) isolates obtained from enological ecosystems in the Utiel-Requena Spanish region were characterized by physiological (using API 20C AUX strips and ID Yeast Plus System miniaturized identification systems) and molecular (PCR-RFLP and sequencing) techniques as belonging to the species P. fermentans, P. membranifaciens , and W. anomalus . Data support the reclassification of P. anomala as Wickerhamomyces anomalus . In order to characterize their enzymatic abilities, xylanase, β-glucosidase, lipase, esterase, protease, and pectinase qualitative and quantitative assays were made. Wickerhamomyces anomalus and P. membranifaciens were the most interesting species as a source of enzymes for the winemaking industry. Glycosidase enzymes had a high degree of tolerance to high levels of glucose and ethanol, making them of great interest for enological use.
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- 2012
- Full Text
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14. Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-Saccharomyces Yeast Isolates
- Author
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María Consuelo, López, José Juan, Mateo, and Sergi, Maicas
- Subjects
Vinyl Compounds ,Terpenes ,beta-Glucosidase ,Guaiacol ,Wine ,Saccharomyces cerevisiae ,Pichia ,Xylosidases ,Phenols ,Yeasts ,Fermentation ,Saccharomycetales ,Carbohydrate Metabolism ,Candida - Abstract
The finding of new isolates of non-Saccharomyces yeasts, showing beneficial enzymes (such as β-glucosidase and β-xylosidase), can contribute to the production of quality wines. In a selection and characterization program, we have studied 114 isolates of non-Saccharomyces yeasts. Four isolates were selected because of their both high β-glucosidase and β-xylosidase activities. The ribosomal D1/D2 regions were sequenced to identify them as Pichia membranifaciens Pm7, Hanseniaspora vineae Hv3, H. uvarum Hu8, and Wickerhamomyces anomalus Wa1. The induction process was optimized to be carried on YNB-medium supplemented with 4% xylan, inoculated with 106 cfu/mL and incubated 48 h at 28 °C without agitation. Most of the strains had a pH optimum of 5.0 to 6.0 for both the β-glucosidase and β-xylosidase activities. The effect of sugars was different for each isolate and activity. Each isolate showed a characteristic set of inhibition, enhancement or null effect for β-glucosidase and β-xylosidase. The volatile compounds liberated from wine incubated with each of the 4 yeasts were also studied, showing an overall terpene increase (1.1 to 1.3-folds) when wines were treated with non-Saccharomyces isolates. In detail, terpineol, 4-vinyl-phenol and 2-methoxy-4-vinylphenol increased after the addition of Hanseniaspora isolates. Wines treated with Hanseniaspora, Wickerhamomyces, or Pichia produced more 2-phenyl ethanol than those inoculated with other yeasts.
- Published
- 2015
15. Contributors
- Author
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Adhikari (Nee Pramanik), Sunita, Aguilar-González, Cristóbal Noé, Agyei, Dominic, Ahmed, Giasuddin, Akanbi, Taiwo O., Ali, Jasarat, Annapure, Uday S., Aparna, K., Arshad, Naufal, Ascacio-Valdés, Juan A., Bajpai, Preeti, Balagurusamy, Nagamani, Banerjee, Rintu, Bano, Ambreen, Barragán, Arely Prado, Beulah, K.C., Bhagyawant, Sameer S., Bharagava, Ram Naresh, Bhatia, Sugandha, Bonsegna, S., Boone, Daniel, Cardona-Felix, Cesar S., Cekmecelioglu, Deniz, Chew, Lye Yee, Chowdhary, Pankaj, Daramola, M.O., Das, Mohan, Datta, Bhaskar, De Domenico, S., de la Rosa, Orlando, Delgado-García, Mariana, Di Pierro, Prospero, Dotaniya, M.L., Dotaniya, C.K., Dubey, Ashutosh, Esposito, Marilena, Flores-Gallegos, Adriana C., Flores-Maltos, Abril, Gan, Chee-Yuen, García Lozano, Marleny, Garcia-Galindo, Ivanoe, Giosafatto, C. Valeria L., Gómez-García, Ricardo, Gupta, Anamika, Gupta, Anmol, Gutiérrez, Tomy J., Hoyos-Concha, José L., Ilyina, Anna, Ismail, Amin, Joseph, Babu, Kang, Hee-Kyoung, Karav, Sercan, Kim, Jeesoo, Kim, Seong-Bo, Kim, Doman, Kuddus, Mohammed, Kumar, Awanish, Kumar, Sanjay, Kumar, Vinod, Kundu, Debajyoti, Kwak, So-Hyung, Lopes, Danielle B., Luevanos Escareño, Miriam Paulina, Luque, Diana, Mariniello, Loredana, Martinez García, Duniesky, Martínez Hernández, José L., Martínez-Medina, Gloria A., Martins, Isabela M., Masoodi, F.A., Meshram, Anju, Michel-Michel, Mariela R., Abada, Emad A., More, Nandkishor, Morya, Vinod, Muñiz-Márquez, Diana B., Murthy, Pushpa S., Naqash, Farah, Nava-Reyna, Erika, Ngoh, Ying-Yuan, Nguyen, Thi Thanh Hanh, Nwakaudu, A., Ochoa Bañuelos, Cynthia Vanessa, Oey, Indrawati, Ofoedu, C.E., Ojha, B.K., Okafor, D.C., Pais Chanfrau, José M., Palácios-Ponce, Sócrates, Pathak, Neelam, Peña García, Yadira, Pérez, Jimmy Nuñez, Pérez Cruz, Enrique, Picazo, Brian, Poltronieri, P., Porta, Raffaele, Prieto, Sergi Maicas, Puc, Luis Enrique Cobos, Ramadan, Mohamed Fawzy, Ramteke, Pramod W., Rastogi, Hita, Rather, Sajad Ahmad, Regar, K.L., Rivera Intriago, Leonor M., Rodríguez-Herrera, Raúl, Rodríguez-Jasso, Rosa Maria, Roohi, Ruiz, Héctor A., Saari, Nazamid, Sabbah, Mohammed, Sabu, Abdulhameed, Sachan, Shweta, Sahay, Sanjay, Santino, A., Seo, Changseop, Sepúlveda, Leonardo, Sharma, Dinesh Chandra, Sharma, Swati, Shrivastava, Arpita, Shrivastava, Neeraj, Silva Gonzalez, Jose Alberto, Singh, Poonam, Singh, Jagriti, Singh, Mahendra, Singh, Pradeep Kumar, Singh, Rachana, Singh, Aditi, Singhal, Gauri, Siow, Hwee-Leng, Sneha, H.P., Sobrevilla, Janeth Margarita Ventura, Sofian, Nurul Afifah Hidayatul Saufi, Speranza, Paula, Srivastava, Nidhi, Srivastava, Neha, Syngai, Gareth Gordon, Tapal, Arun, Tiku, Purnima Kaul, Toh, Gaik Theng, Tolosa, José Juan Mateo, Trujillo Toledo, Luis E., Uzuner, Sibel, Vaidya, Aniruddha M., Ventura, Janeth, Verma, A.K., Villareal-Morales, Sandra, Vimal, Archana, Yadav, Ashutosh, Yunus, Ghazala, and Zaheer, Mohd Rehan
- Published
- 2019
- Full Text
- View/download PDF
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