Alberto Acedo Bécares-rekin lankidetzan egindako argitalpenak (9)

2022

  1. A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs

    Communications Biology, Vol. 5, Núm. 1

  2. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

2021

  1. A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health

    Food and Function, Vol. 12, Núm. 9, pp. 4152-4164

  2. Local Network Properties of Soil and Rhizosphere Microbial Communities in Potato Plantations Treated with a Biological Product Are Important Predictors of Crop Yield

    mSphere, Vol. 6, Núm. 4, pp. e0013021

  3. Network properties of local fungal communities reveal the anthropogenic disturbance consequences of farming practices in vineyard soils

    mSystems, Vol. 6, Núm. 3

2020

  1. Microbiomics to Define Wine Terroir

    Comprehensive Foodomics (Elsevier), pp. 438-451

2019

  1. 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

2017

  1. Corrigendum: From vineyard soil to wine fermentation: Microbiome approximations to explain the "terroir" concept [Front. Microbiol, 8, (2017), (821)] doi: 10.3389/fmicb.2017.00821

    Frontiers in Microbiology

  2. From vineyard soil to wine fermentation: Microbiome approximations to explain the "terroir" Concept

    Frontiers in Microbiology, Vol. 8, Núm. MAY