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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review.
Biotechnol J. 2024 Feb;19(2):e2300566. doi: 10.1002/biot.202300566.
Biotechnol J. 2024.
PMID: 38403443
Review.
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review.
Román-Camacho JJ, García-García I, Santos-Dueñas IM, García-Martínez T, Mauricio JC.
Román-Camacho JJ, et al.
Foods. 2023 Oct 9;12(19):3705. doi: 10.3390/foods12193705.
Foods. 2023.
PMID: 37835358
Free PMC article.
Review.
Item in Clipboard
Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS.
Román-Camacho JJ, García-García I, Santos-Dueñas IM, Ehrenreich A, Liebl W, García-Martínez T, Mauricio JC.
Román-Camacho JJ, et al.
Front Microbiol. 2022 Dec 7;13:1055010. doi: 10.3389/fmicb.2022.1055010. eCollection 2022.
Front Microbiol. 2022.
PMID: 36569054
Free PMC article.
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Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus.
Román-Camacho JJ, Mauricio JC, Santos-Dueñas IM, García-Martínez T, García-García I.
Román-Camacho JJ, et al.
Front Microbiol. 2022 Apr 29;13:840119. doi: 10.3389/fmicb.2022.840119. eCollection 2022.
Front Microbiol. 2022.
PMID: 35572698
Free PMC article.
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Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach.
Román-Camacho JJ, Mauricio JC, Santos-Dueñas IM, García-Martínez T, García-García I.
Román-Camacho JJ, et al.
Food Microbiol. 2021 Sep;98:103799. doi: 10.1016/j.fm.2021.103799. Epub 2021 Apr 2.
Food Microbiol. 2021.
PMID: 33875225
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Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.
Román-Camacho JJ, Santos-Dueñas IM, García-García I, Moreno-García J, García-Martínez T, Mauricio JC.
Román-Camacho JJ, et al.
Int J Food Microbiol. 2020 Nov 16;333:108797. doi: 10.1016/j.ijfoodmicro.2020.108797. Epub 2020 Jul 22.
Int J Food Microbiol. 2020.
PMID: 32738750
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Effect of endogenous CO2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine.
Porras-Agüera JA, Román-Camacho JJ, Moreno-García J, Mauricio JC, Moreno J, García-Martínez T.
Porras-Agüera JA, et al. Among authors: roman camacho jj.
Food Microbiol. 2020 Aug;89:103431. doi: 10.1016/j.fm.2020.103431. Epub 2020 Jan 18.
Food Microbiol. 2020.
PMID: 32138989
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