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Publications by Anna Puig-Pujol

Proteomic Yeast Stress Response to Pressure in a Final Stage in the Second Fermentation During Sparkling Wine Elaboration

BIO Web of Conferences

English

Miniaturized Flow-System Integrating Enzymatic Electrochemical Biosensors for Monitoring the Malolactic Fermentation of Red Wines

English

Related publications

Yeast Interactions in Inoculated Wine Fermentation

Frontiers in Microbiology

English

Influence of Sodium Chloride on Wine Yeast Fermentation Performance

International Journal of Wine Research

English

Assessment of Dominance of Added Yeast in Wine Fermentation and Origin of Saccharomyces Cerevisiae in Wine-Making.

Journal of General and Applied Microbiology

Applied Microbiology

English

The Selection of Wine Yeast Resistant to SO2 and Its Use in the Fermentation of Sulphurized Musts.

English

Canola Seedling Response to NaCl Stress – A Proteomic Approach

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

English

Differential Adaptation to Multi-Stressed Conditions of Wine Fermentation Revealed by Variations in Yeast Regulatory Networks

English

Relationship Between Ergosterol Concentrations in Wine Yeast and Sugar Fermentation at Different Temperatures

South African Journal of Enology & Viticulture

English

Microbiological and Physicochemical Changes in Palm Wine Subjected to Spontaneous Fermentation During Storage

The International Journal of Biotechnology

English

Proteomic Analysis of Rhizobium Favelukesii LPU83 in Response to Acid Stress

English