Publicaciones (30) Publicaciones de JAVIER RUIZ RUIZ

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. 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. 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. 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

  2. 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

  3. 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

  4. Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils

    Fermentation, Vol. 5, Núm. 3

  5. 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

  6. Saccharomyces cerevisiae

    Trends in Genetics

2018

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

    Applied Microbiology and Biotechnology, Vol. 102, Núm. 19, pp. 8501-8509

2017

  1. 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

  2. Microbial contribution to Wine aroma and its intended use for Wine quality improvement

    Molecules, Vol. 22, Núm. 2

  3. The biology of pichia membranifaciens killer toxins

    Toxins, Vol. 9, Núm. 4

  4. 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

    International Journal of Food Microbiology, Vol. 254, pp. 1-10

2016

  1. 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