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Publications by Juan Carlos Mauricio

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

BIO Web of Conferences

English

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Yeast Interactions in Inoculated Wine Fermentation

Frontiers in Microbiology

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Influence of Sodium Chloride on Wine Yeast Fermentation Performance

International Journal of Wine Research

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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

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

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Canola Seedling Response to NaCl Stress – A Proteomic Approach

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

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

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

South African Journal of Enology & Viticulture

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

The International Journal of Biotechnology

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Proteomic Analysis of Rhizobium Favelukesii LPU83 in Response to Acid Stress

English