Gemma Beltran
Gemma Beltran
Associate professor URV
Geverifieerd e-mailadres voor
Geciteerd door
Geciteerd door
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study
G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamón, N Rozès, ...
Systematic and Applied Microbiology 25 (2), 287-293, 2002
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
MJ Torija, G Beltran, M Novo, M Poblet, JM Guillamón, A Mas, N Rozes
International journal of food microbiology 85 (1-2), 127-136, 2003
Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption
G Beltran, B Esteve-Zarzoso, N Rozès, A Mas, JM Guillamón
Journal of agricultural and food chemistry 53 (4), 996-1002, 2005
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
G Beltran, M Novo, JM Guillamón, A Mas, N Rozès
International journal of food microbiology 121 (2), 169-177, 2008
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
G Beltran, M Novo, N Rozes, A Mas, JM Guillamón
FEMS yeast research 4 (6), 625-632, 2004
Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations
G Beltran, M Novo, V Leberre, S Sokol, D Labourdette, JM Guillamon, ...
FEMS yeast research 6 (8), 1167-1183, 2006
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must
A Gutiérrez, R Chiva, M Sancho, G Beltran, FN Arroyo-López, ...
Food microbiology 31 (1), 25-32, 2012
Acid trehalase in yeasts and filamentous fungi: localization, regulation and physiological function
JL Parrou, M Jules, G Beltran, J François
FEMS yeast research 5 (6-7), 503-511, 2005
Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source
R Martínez-Moreno, P Morales, R Gonzalez, A Mas, G Beltran
FEMS yeast research 12 (4), 477-485, 2012
New Insights into Trehalose Metabolism by Saccharomyces cerevisiae: NTH2 Encodes a Functional Cytosolic Trehalase, and Deletion of TPS1 Reveals Ath1p …
M Jules, G Beltran, J François, JL Parrou
Applied and Environmental Microbiology 74 (3), 605-614, 2008
Effect of low-temperature fermentation on yeast nitrogen metabolism
G Beltran, N Rozes, A Mas, JM Guillamon
World Journal of Microbiology and Biotechnology 23 (6), 809-815, 2007
Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity
MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, A Mas, JM Guillamón
Journal of agricultural and food chemistry 51 (4), 916-922, 2003
Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
J Lleixà, V Martín, MC Portillo, F Carrau, G Beltran, A Mas
Frontiers in microbiology 7, 338, 2016
Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains
A Gutiérrez, G Beltran, J Warringer, JM Guillamón
PLoS One 8 (6), e67166, 2013
Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae
MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, JM Guillamón, A Mas
Food microbiology 20 (2), 255-258, 2003
Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation
A Mas, JM Guillamon, MJ Torija, G Beltran, AB Cerezo, AM Troncoso, ...
BioMed Research International 2014, 2014
Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation
M Novo, G Beltran, N Rozes, JM Guillamon, S Sokol, V Leberre, ...
FEMS yeast research 7 (2), 304-316, 2007
Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
MT Novo, G Beltran, MJ Torija, M Poblet, N Rozes, JM Guillamón, A Mas
International journal of food microbiology 86 (1), 153-161, 2003
Yeast biodiversity from DOQ priorat uninoculated fermentations
B Padilla, D García-Fernández, B González, I Izidoro, B Esteve-Zarzoso, ...
Frontiers in Microbiology 7, 930, 2016
The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability
B González, J Vázquez, MÁ Morcillo-Parra, A Mas, MJ Torija, G Beltran
Food microbiology 74, 64-74, 2018
Het systeem kan de bewerking nu niet uitvoeren. Probeer het later opnieuw.
Artikelen 1–20