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Impact of CO2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.
Int J Food Microbiol. 2021 Jun 16;348:109226. doi: 10.1016/j.ijfoodmicro.2021.109226. Epub 2021 May 4.
Int J Food Microbiol. 2021.
PMID: 33964807
A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process.
Porras-Agüera JA, Mauricio JC, Moreno-García J, Moreno J, García-Martínez T.
Porras-Agüera JA, et al.
Microorganisms. 2020 Aug 4;8(8):1188. doi: 10.3390/microorganisms8081188.
Microorganisms. 2020.
PMID: 32759881
Free PMC article.
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Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration.
Porras-Agüera JA, Moreno-García J, González-Jiménez MDC, Mauricio JC, Moreno J, García-Martínez T.
Porras-Agüera JA, et al.
Microorganisms. 2020 Apr 6;8(4):523. doi: 10.3390/microorganisms8040523.
Microorganisms. 2020.
PMID: 32268562
Free PMC article.
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First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production.
Porras-Agüera JA, Moreno-García J, Mauricio JC, Moreno J, García-Martínez T.
Porras-Agüera JA, et al.
Microorganisms. 2019 Nov 8;7(11):542. doi: 10.3390/microorganisms7110542.
Microorganisms. 2019.
PMID: 31717411
Free PMC article.
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