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Relationship between ethanol tolerance, H +-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains

International journal of food microbiology, 2006-07, Vol.110 (1), p.34-42

2006

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Proteomic characterization of adipose tissue constituents, a necessary step for understanding adipose tissue complexity

Proteomics (Weinheim), 2012-02, Vol.12 (4-5), p.607-620

2012

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Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

Food chemistry, 2012-12, Vol.135 (4), p.2445-2452

2012

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Synergistic antioxidant interaction between sugars and phenolics from a sweet wine

European food research & technology, 2010-07, Vol.231 (3), p.363-370

2010

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UNE-EN ISO/IEC 17025:2005 accredited method for the determination of 121 pesticide residues in fruits and vegetables by gas chromatography–tandem mass spectrometry

Journal of food composition and analysis, 2011-05, Vol.24 (3), p.427-440

2011

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The contribution of two common shrub species to aboveground and belowground carbon stock in Iberian dehesas

Journal of arid environments, 2013-04, Vol.91, p.22-30

2013

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Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Journal of agricultural and food chemistry, 2004-06, Vol.52 (12), p.3905-3910

2004

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Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

Biotechnology letters, 2004-05, Vol.26 (9), p.757-762

2004

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Protection against Anthrax Toxemia by Hexa-d-Arginine In Vitro and In Vivo

Infection and Immunity, 2004-01, Vol.72 (1), p.602-605

2004

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Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6389-6393

2004

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Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines

Biotechnology letters, 2006-07, Vol.28 (13), p.1007-1011

2006

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stromal‐vascular fraction of adipose tissue contributes to major differences between subcutaneous and visceral fat depots

Proteomics (Weinheim), 2010-09, Vol.10 (18), p.3356-3366

2010

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Biological Aging of Sherry Wines Using Pure Cultures of Two Flor Yeast Strains under Controlled Microaeration

Journal of agricultural and food chemistry, 2005-06, Vol.53 (13), p.5258-5264

2005

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Modulation of Prohormone Convertase 1/3 Properties Using Site-Directed Mutagenesis

Endocrinology (Philadelphia), 2010-09, Vol.151 (9), p.4437-4445

2010

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Cleavage of recombinant proenkephalin and blockade mutants by prohormone convertases 1 and 2: an in vitro specificity study

Journal of neurochemistry, 2003-11, Vol.87 (4), p.868-878

2003

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Effect of dietary fat modification on subcutaneous white adipose tissue insulin sensitivity in patients with metabolic syndrome

Molecular nutrition & food research, 2014-11, Vol.58 (11), p.2177-2188

2014

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Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

Biotechnology letters, 2003-11, Vol.25 (22), p.1887-1891

2003

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Differential Expression and Processing of Chromogranin A and Secretogranin II in Relation to the Secretory Status of Endocrine Cells

Endocrinology (Philadelphia), 2006-03, Vol.147 (3), p.1408-1418

2006

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Effect of Schizosaccharomyces pombe on Aromatic Compounds in Dry Sherry Wines Containing High Levels of Gluconic Acid

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4529-4534

2004

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Gluconic Acid Consumption in Wines by Schizosaccharomyces pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.493-497

2004

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Potential Application of a Glucose-Transport-Deficient Mutant of Schizosaccharomyces pombe for Removing Gluconic Acid from Grape Must

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1017-1021

2005

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Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties

Journal of food science, 2003-01, Vol.68 (1), p.158-163

2003

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Strain-Dependent Influences on the Hypothalamo-Pituitary-Adrenal Axis Profoundly Affect the 7B2 and PC2 Null Phenotypes

Endocrinology (Philadelphia), 2005-08, Vol.146 (8), p.3438-3444

2005

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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Food chemistry, 2004-03, Vol.84 (4), p.585-590

2004

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Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Food chemistry, 2006, Vol.94 (2), p.232-239

2006

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Relationship between ethanol tolerance, H +-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains

Proteomic characterization of adipose tissue constituents, a necessary step for understanding adipose tissue complexity

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

Synergistic antioxidant interaction between sugars and phenolics from a sweet wine

UNE-EN ISO/IEC 17025:2005 accredited method for the determination of 121 pesticide residues in fruits and vegetables by gas chromatography–tandem mass spectrometry

The contribution of two common shrub species to aboveground and belowground carbon stock in Iberian dehesas

Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

Protection against Anthrax Toxemia by Hexa-d-Arginine In Vitro and In Vivo

Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines

stromal‐vascular fraction of adipose tissue contributes to major differences between subcutaneous and visceral fat depots

Biological Aging of Sherry Wines Using Pure Cultures of Two Flor Yeast Strains under Controlled Microaeration

Modulation of Prohormone Convertase 1/3 Properties Using Site-Directed Mutagenesis

Cleavage of recombinant proenkephalin and blockade mutants by prohormone convertases 1 and 2: an in vitro specificity study

Effect of dietary fat modification on subcutaneous white adipose tissue insulin sensitivity in patients with metabolic syndrome

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

Differential Expression and Processing of Chromogranin A and Secretogranin II in Relation to the Secretory Status of Endocrine Cells

Effect of Schizosaccharomyces pombe on Aromatic Compounds in Dry Sherry Wines Containing High Levels of Gluconic Acid

Gluconic Acid Consumption in Wines by Schizosaccharomyces pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

Potential Application of a Glucose-Transport-Deficient Mutant of Schizosaccharomyces pombe for Removing Gluconic Acid from Grape Must

Selection of Volatile Aroma Compounds by Statistical and Enological Criteria for Analytical Differentiation of Musts and Wines of Two Grape Varieties

Strain-Dependent Influences on the Hypothalamo-Pituitary-Adrenal Axis Profoundly Affect the 7B2 and PC2 Null Phenotypes

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

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