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Items: 19

1.

Saccharomyces cerevisiae.

Belda I, Ruiz J, Santos A, Van Wyk N, Pretorius IS.

Trends Genet. 2019 Dec;35(12):956-957. doi: 10.1016/j.tig.2019.08.009. Epub 2019 Oct 17. No abstract available.

PMID:
31630852
2.

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.

Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascués E, Calderón F, Benito A, Rauhut D, Santos A, Benito S.

Appl Microbiol Biotechnol. 2019 Sep;103(18):7425-7450. doi: 10.1007/s00253-019-10008-9. Epub 2019 Aug 3. Review.

PMID:
31377872
3.

Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.

Ruiz J, Ortega N, Martín-Santamaría M, Acedo A, Marquina D, Pascual O, Rozès N, Zamora F, Santos A, Belda I.

Int J Food Microbiol. 2019 Sep 16;305:108255. doi: 10.1016/j.ijfoodmicro.2019.108255. Epub 2019 Jun 20.

PMID:
31252247
4.

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines.

Ruiz J, Belda I, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Santos A, Benito S.

Appl Microbiol Biotechnol. 2018 Oct;102(19):8501-8509. doi: 10.1007/s00253-018-9255-3. Epub 2018 Jul 27.

PMID:
30054701
5.

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.

Belda I, Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A.

Int J Food Microbiol. 2017 Sep 18;257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028. Epub 2017 Jun 27.

PMID:
28668728
6.

Corrigendum: From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A.

Front Microbiol. 2017 Jun 12;8:1065. doi: 10.3389/fmicb.2017.01065. eCollection 2017.

7.

From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.

Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A.

Front Microbiol. 2017 May 8;8:821. doi: 10.3389/fmicb.2017.00821. eCollection 2017. Review. Erratum in: Front Microbiol. 2017 Jun 12;8:1065.

8.

Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database.

Gutiérrez C, Gómez-Flechoso MÁ, Belda I, Ruiz J, Kayali N, Polo L, Santos A.

Int J Food Microbiol. 2017 Aug 2;254:1-10. doi: 10.1016/j.ijfoodmicro.2017.05.003. Epub 2017 May 8.

PMID:
28511108
9.

The Biology of Pichia membranifaciens Killer Toxins.

Belda I, Ruiz J, Alonso A, Marquina D, Santos A.

Toxins (Basel). 2017 Mar 23;9(4). pii: E112. doi: 10.3390/toxins9040112. Review.

10.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV.

Molecules. 2017 Jan 24;22(2). pii: E189. doi: 10.3390/molecules22020189. Review.

11.

Outlining the influence of non-conventional yeasts in wine ageing over lees.

Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S.

Yeast. 2016 Jul;33(7):329-38. doi: 10.1002/yea.3165. Epub 2016 May 16.

12.

Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.

Belda I, Ruiz J, Navascués E, Marquina D, Santos A.

Int J Food Microbiol. 2016 May 16;225:1-8. doi: 10.1016/j.ijfoodmicro.2016.03.001. Epub 2016 Mar 3.

PMID:
26971012
13.

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.

Belda I, Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A.

Int J Food Microbiol. 2016 Apr 16;223:1-8. doi: 10.1016/j.ijfoodmicro.2016.02.003. Epub 2016 Feb 4.

PMID:
26874860
14.

Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.

Belda I, Ruiz J, Alastruey-Izquierdo A, Navascués E, Marquina D, Santos A.

Front Microbiol. 2016 Jan 20;7:12. doi: 10.3389/fmicb.2016.00012. eCollection 2016.

15.

Membrane bioreactor wastewater treatment plants reveal diverse yeast and protist communities of potential significance in biofouling.

Liébana R, Arregui L, Belda I, Gamella L, Santos A, Marquina D, Serrano S.

Biofouling. 2015;31(1):71-82. doi: 10.1080/08927014.2014.998206.

PMID:
25588128
16.

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.

Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S.

Appl Microbiol Biotechnol. 2015 Feb;99(4):1911-22. doi: 10.1007/s00253-014-6197-2. Epub 2014 Nov 19.

PMID:
25408314
17.

Analyzing the impact of the European unitary patent system on worldwide biotechnology.

Belda I, Penas G, Marquina D, Santos A.

Trends Biotechnol. 2014 Aug;32(8):393-5. doi: 10.1016/j.tibtech.2014.06.003.

PMID:
25059513
18.

Biotech patents and science policy: the Spanish experience.

Belda I, Penas G, Alonso A, Marquina D, Navascués E, Santos A.

Nat Biotechnol. 2014 Jan;32(1):59-61. doi: 10.1038/nbt.2781. No abstract available.

PMID:
24406929
19.

Cell cycle arrest and apoptosis, two alternative mechanisms for PMKT2 killer activity.

Santos A, Alonso A, Belda I, Marquina D.

Fungal Genet Biol. 2013 Jan;50:44-54. doi: 10.1016/j.fgb.2012.10.006. Epub 2012 Nov 5.

PMID:
23137543

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