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Page 1
Enological Suitability of Indigenous Yeast Strains for 'Verdejo' Wine Production.
Foods. 2023 May 4;12(9):1888. doi: 10.3390/foods12091888.
Foods. 2023.
PMID: 37174426
Free PMC article.
Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking procedures.
Ferrer-Gallego R, Puxeu M, Nart E, Martín L, Andorrà I.
Ferrer-Gallego R, et al. Among authors: andorra i.
Food Res Int. 2017 Dec;102:647-657. doi: 10.1016/j.foodres.2017.09.046. Epub 2017 Sep 20.
Food Res Int. 2017.
PMID: 29195996
Item in Clipboard
Effect of oenological practices on microbial populations using culture-independent techniques.
Andorrà I, Landi S, Mas A, Guillamón JM, Esteve-Zarzoso B.
Andorrà I, et al.
Food Microbiol. 2008 Oct;25(7):849-56. doi: 10.1016/j.fm.2008.05.005. Epub 2008 May 23.
Food Microbiol. 2008.
PMID: 18721672
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Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.
Andorra I, Monteiro M, Esteve-Zarzoso B, Albergaria H, Mas A.
Andorra I, et al.
Food Microbiol. 2011 Dec;28(8):1483-91. doi: 10.1016/j.fm.2011.08.009. Epub 2011 Aug 12.
Food Microbiol. 2011.
PMID: 21925033
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Determination of viable wine yeast using DNA binding dyes and quantitative PCR.
Andorrà I, Esteve-Zarzoso B, Guillamón JM, Mas A.
Andorrà I, et al.
Int J Food Microbiol. 2010 Dec 15;144(2):257-62. doi: 10.1016/j.ijfoodmicro.2010.10.003. Epub 2010 Oct 8.
Int J Food Microbiol. 2010.
PMID: 21036413
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