Publications (41) JAVIER RUIZ RUIZ publications

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2025

  1. Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations

    Microbial Biotechnology

  2. Genética de la liberación de mercaptanos polifuncionales

    ACE: Revista de enología, Núm. 204

  3. Wine Fermentation as a Model System for Microbial Ecology and Evolution

    Environmental Microbiology, Vol. 27, Núm. 4

2024

  1. La levadura natural como conservante sostenible: el potencial antimicótico de Debaryomyces hansenii LRC2 en lomos de cerdo ibérico

    Eurocarne: La revista internacional del sector cárnico, Núm. 331, pp. 42-48

  2. Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations

    Microbiome, Vol. 12, Núm. 1

  3. Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans

    International Journal of Food Microbiology, Vol. 425

2023

  1. Ecología e interacciones microbianas

    SEM@foro, Núm. 75, pp. 54-55

  2. 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

  3. Prediciendo la funcionalidad de ecosistemas vínicos a partir de la composición de su comunidad de levaduras

    SEM@foro, Núm. 76, pp. 70-71

  4. Predictability of the community-function landscape in wine yeast ecosystems

    Molecular Systems Biology, Vol. 19, Núm. 9

2022

  1. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

  2. Importancia del contexto ecológico en el funcionamiento de comunidades fermentativas de levaduras vínicas

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  3. Molecularly Imprinted Polymer-Based Biomimetic Sensors for Food Analysis

    Encyclopedia of Sensors and Biosensors: Volume 1-4, First Edition (Elsevier), pp. 568-598

2021

  1. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene

    LWT, Vol. 136

  2. Global distribution of IRC7 alleles in Saccharomyces cerevisiae populations: a genomic and phenotypic survey within the wine clade

    Environmental Microbiology, Vol. 23, Núm. 6, pp. 3182-3195

2020

  1. Microbiomics to Define Wine Terroir

    Comprehensive Foodomics (Elsevier), pp. 438-451

  2. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii

    Food Research International, Vol. 137

  3. The genus metschnikowia in enology

    Microorganisms, Vol. 8, Núm. 7, pp. 1-19

2019

  1. Application of Non-Saccharomyces Yeasts in Wine Production

    Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89

  2. 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