|
Publicacions
|
M Poblet,
A Ruiz, M Poblet,
A Mas, JM Guillamón: Identification of acetic acid bacteria by RFLP of the
PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. International Journal of
Systematic and Evolutionary
Microbiology, 50, 1981-1987, 2000 A González,
N Hierro, M Poblet, N Rozès, A Mas, JM Guillamón: Application of molecular methods
for the differentiation of acetic acid bacteria in a red wine fermentation Journal of Applied Microbiology, 96, 853-860,
2004 A González,
N Hierro, M Poblet, A Mas, JM Guillamón: Application
of molecular methods to demonstrate species and strain evolution of acetic
acid bacteria population during wine production. International
Journal of Food Microbiology, 102, 295-304, 2005. A González,
N Hierro, M Poblet, A Mas, JM Guillamón,: Enumeration and detection of acetic acid
bacteria by real-time PCR and nested-PCR. FEMS Microbiology Letters, 254, 123-128, 2006 A González,
JM Guillamón, A Mas, M Poblet:
Application of molecular methods for routine identification of acetic acid
bacteria. International
Journal of Food Microbiology, 108, 141-146;
2006. C Prieto,
C Jara, A Mas, J Romero. Application of molecular
methods for analysing the distribution and diversity of acetic acid bacteria
in Chilean vineyards. International Journal of Food Microbiology, 115, 348-355, 2007 RM Callejón, W Tesfaye, MJ Torija, A Mas, AM Troncoso, ML
Morales. HPLC
determination of amino acids with AQC derivation in vinegars along submerged
and surface acetifications and its relation to the microbiota. European Food Research and Technology,
227, 93-102, 2008 C Ilabaca, P Navarrete, P Mardones, J Romero, A Mas: Application of culture independent molecular methods
to evaluate acetic acid bacteria diversity in vinegar-making process. International
Journal of Food Microbiology, 126, 116-122, 2008. C Jara, E Mateo, JM Guillamón, MJ Torija, A Mas. Evaluation of several methods for isolating
high quality DNA in acetic acid bacteria in wine and vinegar. International
Journal of Food Microbiology, 128, 336-341, 2008 RM Callejón,
W Tesfaye, MJ Torija, A
Mas, AM Troncoso, ML Morales.
Volatile Compounds in red wine
vinegars obtained by submerged and surface acetification
in different woods. Food Chemistry, 113, 1252-1259,
2009. Y Quintero, M Poblet, JM Guillamon, A Mas Quantification of the ADH gene expression of some
acetic acid bacteria in different growth conditions. Journal of Applied Microbiology, 106,
666–674, 2009. MJ Torija, E Mateo,
JM Guillamón, A Mas. Identification and
quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes. Food Microbiology, doi: 10.1016/j.fm.2009.10.001 AB Cerezo,
W Tesfaye, ME Soria-Díaz,
MJ Torija, E Mateo, MC García-Parrilla, AM Troncoso. Effect of
wood on the phenolic profile and sensory properties
of wine vinegars during ageing. Journal
of Food Composition and Analysis, doi: 10.1016/j.jfca.2009.08.008 RM Callejón, MJ Torija, A Mas, ML Morales, AM Troncoso. Changes of volatile compounds in
wine vinegars during their elaboration in barrels made from different woods. Food Chemistry 120,
561-571, 2010 C Vegas, E Mateo,
A Gonzalez, C Jara, JM Guillamón, M Poblet, MJ Torija,
A Mas. Population dynamics of acetic acid bacteria during
traditional wine vinegar production. International
Journal of Food Microbiology, doi:
10.1016/j.ijfoodmicro.2010.01.006 C. |