Role of yeasts in table olive production
2008 · International Journal of Food Microbiology · 262 citations
https://doi.org/10.1016/j.ijfoodmicro.2008.08.018
A
Amparo Querol
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Amparo Querol is an academic researcher from Consejo Superior de Investigaciones Científicas. The author has contributed to research in topics: Fermentation and Sensory Analysis & Horticultural and Viticultural Research & Fungal and yeast genetics research. The author has an h-index of 75, co-authored 286 publications.
ORCID: 0000-0002-6478-6845Papers by this author
worksEffects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
2009 · International Journal of Food Microbiology · 219 citations
https://doi.org/10.1016/j.ijfoodmicro.2009.01.035
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
2011 · International Journal of Food Microbiology · 105 citations
https://doi.org/10.1016/j.ijfoodmicro.2011.03.013
Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations
2014 · BMC Genomics · 41 citations
https://doi.org/10.1186/1471-2164-15-432
Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions
2015 · Microbial Cell Factories · 19 citations
https://doi.org/10.1186/s12934-015-0314-5
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
2022 · International Journal of Food Microbiology · 19 citations
https://doi.org/10.1016/j.ijfoodmicro.2022.109554
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