DOMINGO
MARQUINA DÍAZ
Catedrático de universidad
IGNACIO
BELDA AGUILAR
Profesor contratado doctor
Publicaciones en las que colabora con IGNACIO BELDA AGUILAR (36)
2023
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Ecología e interacciones microbianas
SEM@foro, Núm. 75, pp. 54-55
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Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa
Food Microbiology, Vol. 110
2022
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Expectable diversity patterns in wine yeast communities
FEMS yeast research, Vol. 22, Núm. 1
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Niche differentiation drives microbial community assembly and succession in full-scale activated sludge bioreactors
npj Biofilms and Microbiomes, Vol. 8, Núm. 1
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Phenotypic and transcriptional study of the antimicrobial activity of silver and zinc oxide nanoparticles on a wastewater biofilm-forming Pseudomonas aeruginosa strain
Science of the Total Environment, Vol. 826
2021
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Acylase enzymes disrupting quorum sensing alter the transcriptome and phenotype of Pseudomonas aeruginosa, and the composition of bacterial biofilms from wastewater treatment plants
Science of the Total Environment, Vol. 799
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Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene
LWT, Vol. 136
2020
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The genus metschnikowia in enology
Microorganisms, Vol. 8, Núm. 7, pp. 1-19
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Tuning up microbiome analysis to monitor WWTPs’ biological reactors functioning
Scientific Reports, Vol. 10, Núm. 1
2019
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Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards
Letters in Applied Microbiology, Vol. 68, Núm. 6, pp. 580-588
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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
Applied Microbiology and Biotechnology, Vol. 103, Núm. 18, pp. 7425-7450
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Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils
Fermentation, Vol. 5, Núm. 3
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Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations
International Journal of Food Microbiology, Vol. 305
2018
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Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Applied Microbiology and Biotechnology, Vol. 102, Núm. 19, pp. 8501-8509
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Enological and viticultural practices impacting Saccharomyces cerevisiaestrains and yeast species biodiversity in vineyards
Abstracts Book: International Congress on Grapevine and Wine Sciences
2017
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Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
International Journal of Food Microbiology, Vol. 257, pp. 183-191
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Microbial contribution to Wine aroma and its intended use for Wine quality improvement
Molecules, Vol. 22, Núm. 2
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The biology of pichia membranifaciens killer toxins
Toxins, Vol. 9, Núm. 4
2016
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Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity
International Journal of Food Microbiology, Vol. 225, pp. 1-8