Publikationen (62) Publikationen von JOSÉ MARTÍNEZ PEINADO

2017

  1. A mesoscopic stochastic model for the specific consumption rate in substrate-limited microbial growth

    PLoS ONE, Vol. 12, Núm. 2

  2. Zygosaccharomyces rouxii strains CECT 11923 and Z. rouxii CECT 10425: Two new putative hybrids?

    International Journal of Food Microbiology, Vol. 241, pp. 7-14

2016

  1. Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors

    Food Analytical Methods, Vol. 9, Núm. 6, pp. 1451-1460

  2. Development of an affordable typing method for Meyerozyma guilliermondii using microsatellite markers

    International Journal of Food Microbiology, Vol. 217, pp. 1-6

  3. Growth kinetics and physiological behavior of co-cultures of Saccharomyces cerevisiae and Kluyveromyces lactis, fermenting carob sugars extracted with whey

    Enzyme and Microbial Technology, Vol. 92, pp. 41-48

2015

  1. Development of species-specific primers for rapid identification of Debaryomyces hansenii

    International Journal of Food Microbiology, Vol. 193, pp. 109-113

  2. Kinetic and energetic parameters of carob wastes fermentation by Saccharomyces cerevisiae: Crabtree effect, ethanol toxicity, and invertase repression

    Journal of Microbiology and Biotechnology, Vol. 25, Núm. 6, pp. 837-844

2014

  1. A simple mathematical model that describes the growth of the area and the number of total and viable cells in yeast colonies

    Letters in Applied Microbiology, Vol. 59, Núm. 6, pp. 594-603

  2. Debaryomyces

    Encyclopedia of Food Microbiology: Second Edition (Elsevier Inc.), pp. 563-570

  3. Detección de la metabolización de sorbato en alimentos empleando tecnología MWIR

    VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas: innovar y producir para el futuro. Libro de actas

  4. Quantitative analysis of morphological changes in yeast colonies growing on solid medium: The eccentricity and Fourier indices

    Yeast, Vol. 31, Núm. 11, pp. 431-440

2012

  1. Deterioro de embutidos curados causado por el mtabolismo fermentativo de "Debaryomyces fabryi"

    Avances en microbiología de los alimentos

  2. Kinetics of sugars consumption and ethanol inhibition in carob pulp fermentation by Saccharomyces cerevisiae in batch and fedbatch cultures

    Journal of Industrial Microbiology and Biotechnology, Vol. 39, Núm. 5, pp. 789-797

  3. Nicolau van Uden, a life with yeasts (1921-1991).

    IUBMB life, Vol. 64, Núm. 6, pp. 556-560

2010

  1. Strain typing of Zygosaccharomyces yeast species using a single molecular method based on polymorphism of the intergenic spacer region (IGS)

    International Journal of Food Microbiology, Vol. 142, Núm. 1-2, pp. 89-96

2009

  1. Use of a predictive model to calculate E. coli survival in waste waters after secondary and tertiary treatments

    WIT Transactions on Ecology and the Environment, Vol. 125, pp. 139-145

2008

  1. Four new Candida cretensis strains isolated from Spanish fermented sausages (chorizo): Taxonomic and phylogenetic implications

    FEMS Yeast Research, Vol. 8, Núm. 3, pp. 485-491

2006

  1. PCR-RFLP analysis of the IGS region of rDNA: A useful tool for the practical discrimination between species of the genus Debaryomyces

    Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 90, Núm. 3, pp. 211-219

2005

  1. A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements

    International Journal of Food Microbiology

  2. A β-glucuronidase-based agar medium for the differential detection of the yeast Debaryomyces hansenii from foods

    Journal of Food Protection, Vol. 68, Núm. 4, pp. 808-814