Lactic acid bacteria from fermented table olives von Hurtado, Albert, Reguant, Cristina, Bordons, Albert, Rozès, Nicolas

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Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine von Torija, Marı́a Jesús, Beltran, Gemma, Novo, Maite, Poblet, Montse, Guillamón, José Manuel, Mas, Albert, Rozès, Nicolas

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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation von Balmaseda, Aitor, Rozès, Nicolás, Leal, Miguel Ángel, Bordons, Albert, Reguant, Cristina

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Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized syn... von Ruiz-de-Villa, Candela, Poblet, Montse, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

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Evaluating the impact of Torulaspora delbrueckii and amino acid concentration on the nitrogen metabolism of Oenococcus oeni von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Alexandre, Hervé, Reguant, Cristina

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Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation von Bedoya, Katherine, Buetas, Luis, Rozès, Nicolas, Mas, Albert, Portillo, M. Carmen

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Analysis of yeast populations during alcoholic fermentation: A six year follow-up study von Beltran, Gemma, Torija, Maria Jesús, Novo, Maite, Ferrer, Noemí, Poblet, Montserrat, Guillamón, José M., Rozès, Nicolas, Mas, Albert

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Succinic acid production by wine yeasts and the influence of GABA and glutamic acid von Torres-Guardado, Rafael, Rozès, Nicolás, Esteve-Zarzoso, Braulio, Reguant, Cristina, Bordons, Albert

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Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts von Torrellas, Max, Rozès, Nicolas, Aranda, Agustín, Matallana, Emilia

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Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation von Ruiz-de-Villa, Candela, Poblet, Montse, Cordero-Otero, Ricardo, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

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Sterol Composition Modulates the Response of Saccharomyces cerevisiae to Iron Deficiency von Jordá, Tania, Rozès, Nicolas, Puig, Sergi

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The yeast mRNA-binding protein Cth2 post-transcriptionally modulates ergosterol biosynthesis in response to iron deficiency von Jordá, Tania, Rozès, Nicolas, Martínez-Pastor, María Teresa, Puig, Sergi

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Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony von Ruiz-de-Villa, Candela, Poblet, Montse, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

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The use of Torulaspora delbrueckii to improve malolactic fermentation von Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

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Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations von Ruiz, Javier, Ortega, Nora, Martín-Santamaría, María, Acedo, Alberto, Marquina, Domingo, Pascual, Olga, Rozès, Nicolas, Zamora, Fernando, Santos, Antonio, Belda, Ignacio

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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds von Beltran, Gemma, Novo, Maite, Guillamón, José M., Mas, Albert, Rozès, Nicolas

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