List Of Publications

Greek team:

1. Banilas G, Korkas E, Englezos V, Nisiotou AA, Hatzopoulos P (2012) Genome-wide analysis of the heat shock protein 90 gene family in grapevine (Vitis vinifera L.). Australian Journal of Grape and Wine Research 18, 29–38.
2. Pramateftaki PV, Metafa M, Karapetrou G, Marmaras G. (2012). Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines. Food Microbiology 29: 113-20.
3. Nisiotou AA, Rantsiou K, Iliopoulos V, Cocolin L, Nychas GJ (2011) Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard. International Journal of Food Microbiology 145: 432-6.
4. Kopsahelis N, Nisiotou AA, Kourkoutas Y, Panas P, Nychas J-G & Kanellaki M (2009) Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range. Bioresource Technology 100: 4854-4862.
5. Nisiotou AA & Nychas G-JE (2008) Kazachstania hellenica sp. nov., a new ascomycetous yeast from a Botrytis-affected grape must fermentation. International Journal of  Systematic and Evolutionary Microbiology 58: 1263-1267.
6. Pramateftaki PV, Kouvelis VN, Lanaridis P, Typas MA. (2008) Complete mitochondrial genome sequence of the wine yeast Candida zemplinina: intraspecies distribution of a novel group-IIB1 intron with eubacterial affiliations. FEMS Yeast Research 8:311-27.
7. Nisiotou AA & Nychas G-JE (2007) Yeast populations residing on healthy or Botrytis-infected grapes from a vineyard in Attica, Greece. Applied and Environmental Microbiology 73:  2765-2768.
8. Nisiotou AA, Spiropoulos AE & Nychas G-JE (2007) Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations. Applied and Environmental Microbiology 73: 6705-6713.
9. Pramateftaki PV, Metafa M, Kallithraka S, Lanaridis P. (2006). Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery. Letters in Applied Microbiology 43:155-60.
10. Pramateftaki PV, Kouvelis VN, Lanaridis P, Typas MA. (2006). The mitochondrial genome of the wine yeast Hanseniaspora uvarum: a unique genome organization among yeast/fungal counterparts. FEMS Yeast Research 6:77-90.
11. Nisiotou AA & Gibson GR (2005) Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes. Letters in Applied Microbiology 41: 454-63.
12. Pramateftaki PV, Lanaridis P, Typas MA. (2000). Molecular identification of wine yeasts at species or strain level: a case study with strains from two vine-growing areas of Greece. Journal of  Applied Microbiology 89 :236-48.

French team:

1. Bilhère, E., Lucas, P., Claisse O., Lonvaud-Funel, A. (2009) Multilocus sequence typing of Oenococcus oeni: detection of two subpopulations shaped by intergenic recombination. Appl Environ Microbiol 75:1291-300.
2. Coton, M., Romano, A., Spano, G., Vertran, C., Desmarais, C., Lonvaud-Funel, A., Lucas, P., Coton, E., (2009). Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food microbiol 27:1078-1085
3. Renault, P., C. Miot-Sertier, P. Marullo, P. Hernandez, L. Lagarrigue, A. Lonvaud-Funel, M. Bely.,  (2009). Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry.  Int J Food Microbiol 134:201-210
4. Beneduce, L., Romano, A., Capozzi, V., Lucas, P., Barnavon, L., Bach, B., Vuchot, P., Grieco, F., Spano, G. (2010). Biogenic amine in wines. Annals Microbiol 60:573-578
5. Bridier, J., Claisse, O., Coton, M., Coton, E., Lonvaud-Funel, A.(2010). Evidence of distinct populations and specific subpopulations within the species Oenococcus oeni. Appl Environ Microbiol 76:7754-7764 
6. Coton, M., Romano. A., Spano, G., Ziegler, K., Vetrana, C., Desmarais, C., Lonvaud-Funel, A., Lucas, P., Coton, E. (2010). Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider. Food Microbiol 27:1078-1085.
7. Masneuf-Pomarède, I., Bely, M., Marullo, P., Lonvaud-Funel, A., Dubourdieu, D. (2010). Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains. Int J Food Microbiol 139:79-86
8. Zott, K., Claisse, O., Lucas, P., Coulon, J., Lonvaud-Funel, A., Masneuf-Pomarede, I. (2010) Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiol 27:559-567
9. Albertin, W., Marullo, P., Aigle, M., De Vienne, D., Bely, M., Sicard, D. (2011). Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control. Appl Env Microbiol 8:2772-2784.
10. Gagné, S., Lucas, P.M., Perello, M.C., Claisse, O., Lonvaud-Funel, A., De Revel, G. (2011). Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates. J Appl Microbiol 110:218-228
11. Naumov G.I., Naumova E.S., Martynenko N.N., Masneuf-Pomarede I. (2011). Taxonomy, ecology and genetics of the yeast Saccharomyces bayanus: a new object for science and practice. Microbiology, 80:723-730.
12. Naumova, E.S., Naumov, G.I., Michailova, Y.V., Martynenko, N.N., Masneuf-Pomarède, I. (2011). Genetic diversity study of the yeast Saccharomyces bayanus var. uvarum reveals introgressed subtelomeric Saccharomyces cerevisiae genes. Res Microbiol 162: 204-213
13. Zott, K., Thibon, C., Bely, M., Lonvaud-Funel, A., Dubourdieu, D., Masneuf-Pomarede, I. (2011). The grape must non-Saccharomyces microbial community: Impact on volatile thiol release. Int J Food Microbiol 151:210-215
14. Albertin W., and  Marullo P. (2012). Polyploidy in fungi: evolution after whole-genome duplication. Proc. R. Soc. B. 279:2497-2509.
15. Claisse, O., Lonvaud-Funel, A. (2012). Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni . Food microbiology. 30:340-347.
16. Dimopoulou, M, Hazo, L. Dols-Lafargue, M. (2012). Exploration of phenomena contributing to the diversity of Oenoccocus oeni exopolysaccharides. Int J. food microbiology, 153 :114-122
17. Romano, A., Klebanowski, H., La Guerche, S., Beneduce, L., Spano, G., Murat M-L., Lucas, P. M. (2012). Determination of biogenic amines in wine by thin layer chromatography. Food Chemistry. 153:1392-1396.
18. Romano, A., Trip, H., Lonvaud-Funel, A., Lolkema, J. S., Lucas, P.M. (2012). Evidence of two functionally distinct L-ornithine decarboxylation systems in lactic acid bacteria. Appl. Environ. Microbiol.78:1953-1961.

Italian team:

1. Comi G., Maifreni M., Manzano M., Lagazio C., Cocolin L. 2000. Mitochondrial DNA restriction enzyme analysis and evaluation of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine-producing area of Collio (Italy). International Journal of Food Microbiology, 58, 117-121.
2. Cocolin L., Bisson L.F., Mills D.A. 2000. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiology Letters, 189, 81-87.
3. Cocolin L., Heisey A., Mills D.A. 2001. Direct identification of the indigenous yeasts in commercial wine fermentations. American Journal of Viticulture and Enology, 52, 49-53.
4. Comi G., Romano P., Cocolin L., Fiore C. 2001. Characterization of Kloeckera apiculata strains from the Friuli region in northern Italy. World Journal of Microbiology & Biotechnology, 17, 391-394.
5. Pallmann C.H., Brown J.A., Olineka T.L., Cocolin L., Mills D.A., Bisson L.F. 2001. Use of WL medium to profile native flora fermentations. American Journal of Viticulture and Enology, 52, 198-203.
6. Cocolin L., Manzano M., Rebecca S., Comi G. 2002. Monitoring of the yeast population changes during a continuous wine fermentation by molecular methods. American Journal of Enology and Viticulture, 53, 24-27.
7. Mills D.A., Johannsen E., Cocolin L. 2002. Yeast diversity and persistence in botrytis-affected wine fermentations. Applied and Environmental Microbiology, 68, 4884-4893.
8. Cocolin L., Mills D.A. 2003. Wine yeast inhibition by sulfur dioxide: a comparison of culture-dependent and independent methods. American Journal of Viticulture and Enology, 54, 125-130.
9. Lopez I., Ruiz-Larrea F., Cocolin L., Orr E., Phister T., Marshall M., VanderGheynst J., Mills D.A. 2003. Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis. Applied and Environmental Microbiology, 69, 6801-6807.
10. Manzano M., Cocolin L., Longo B., Comi G. 2004. PCR-DGGE differentiation of strains of Saccharomyces sensu stricto. Antonie van Leeuwenhoek, 85, 23-27.
11. Cocolin L., Rantsiou K., Iacumin L., Zironi R., Comi G. 2004. Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines. Applied and Environmental Microbiology, 70, 1347-1355.
12. Cocolin L., Pepe V., Comitini F., Comi G., Ciani M. 2004. Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries. FEMS Yeast Research, 5, 237-245.
13. Manzano M., Cocolin L., Iacumin L., Cantoni C., Comi G. 2005. A PCR-TGGE (temperature gradient gel electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains. International Journal of Food Microbiology, 101, 333-339.
14. Urso R., Rantsiou K., Dolci P., Rolle L., Comi G., Cocolin L. 2008. Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods. FEMS Yeast Research, 8, 1053-1062.
15. Campolongo S., Rantsiou K., Giordano M., Gerbi V., Cocolin L. 2010. Prevalence and biodiversity of Brettanomyces bruxellensis in wine from the north-west of Italy. American Journal of Enology and Viticulture, 61, 486-491.
16. Cocolin L., Campolongo S., Alessandria V., Dolci P., Rantsiou K. 2011. Culture independent analyses and wine fermentation: an overview of the achievements after 10 years after the first application. Annals of Microbiology, 61,17-23.
17. Nisiotou A.A., Rantsiou K., Iliopoulos V., Cocolin L., Nychas G.-J.E. 2011. Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard. International Journal of Food Microbiology, 145, 432-436.
18. Costantini A., Vaudano E., Rantsiou K., Cocolin L., Garcia-Moruno E. 2011. Quantitative expression analysis of mleP gene and two genes involved in the ABC-transport system in Oenococcus oeni during rehydration. Applied Microbiology and Biotechnology, 91, 1601-1609.
19. Tofalo R., Schirone M., Torriani S., Rantsiou K., Cocolin L., Perpetuini G., Suzzi G. 2012. Diversity of Candida zemplinina strains from grapes and Italian wines. Food Microbiology, 29, 18-26.
20. Rantsiou K., Dolci P., Giacosa S., Torchio F., Tofalo R., Torriani S., Suzzi G., Rolle L., Cocolin L. 2012. Candida zemplinina can reduce acetic acid production by Saccharomyces cerevisiae in sweet wine fermentations. Applied and Environmental Microbiology, 78, 1987-1994.
21. Rantsiou K., Campolongo S., Alessandria V., Rolle L., Torchio F., Cocolin L. 2012. Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high sugar must. Australian Journal of Grape and Wine Research, in press.

Spanish team:

1. C Hidalgo, E Mateo, A Mas, MJ Torija. Identification of Yeast and Acetic Acid Bacteria Isolated From the Fermentation and Acetification of Persimmon (Diospyros kaki). Food Microbiology 30, 98-104, 2012.
2. B Rodríguez-Porrata, D Carmona-Gutierrez, A Reisenbichler, M Bauer, G Lopez, X Miró, A Mas, F Madeo, R Cordero-Otero. Sip18 hydrophilin prevents yeast cell death during desiccation stress. Journal of Applied Microbiology, 112, 512-525, 2012.
3. R Martínez-Moreno, P Morales, R González, A Mas, G Beltran. Biomass Production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source. FEMS Yeast Research, 12, 477-482, 2012.
4. Andorrà, M Berradre, A Mas, B Esteve-Zarzoso, JM Guillamón. Effect of mixed culture fermentations on yeast populations and aroma profile. LWT-Food Sience and Technology, 49, 8-13, 2012.
5. 5. A Hurtado, C Reguant, A Bordons, N Rozès. Lactic acid bacteria from fermented table olives (Review). Food Microbiology, 31, 1-8, 2012.
6. MI Rodriguez -Naranjo, MJ Torija, A Mas, E Cantos-Villar, MC Garcia-Parrilla. Production of melatonin by Saccharomyces strains under growth and fermentation conditions. Journal of Pineal Research, 53, 219-224, 2012
7. X Escote, M Miranda, S Manoyo, B Rodríguez-Porrata, R Cordero-Otero, A Mas, F Tinahones, J Clotet, J Vendrell: Resveratrol induces anti-oxidant defence via transcription factor Yap1p. Yeast, 29, 251-263, 2012
8. I Araque, C Reguant, N Rozès, A Bordons. Influence of wine-like conditions on arginine utilization by lactic acid bacteria. International Microbiology, 14, 225-233, 2011
9. A Hurtado, NB Othman, N Chammem, M Hamdi, S Ferrer, C Reguant, A Bordons, N Rozès. Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles. Food Microbiology, 28, 1514-1518, 2011
10. A Hurtado, C Reguant, A Bordons, N Rozès. Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress. Food Microbiology, 28, 1339-1344, 2011
11. N Olguín, JO Alegret, A Bordons, C Reguant. Beta-Glucosidase activity and bgl gene expression of Oenococcus oeni strains in model media and Cabernet Sauvignon wine. American Journal of Enology and Viticulture, 62:1, 99-105, 2011
12. B Rodríguez Porrata, G Lopez Martinez, M Redon, M Sancho, A Mas, N Rozés, R Cordero Otero. Enhancement yeast viability after rehydration by modification of the lipid profile. World Journal of Microbiology and Biotechnology, 27: 75-83, 2011.
13. C Ubeda, RM Callejón, C Hidalgo, MJ Torija, A Mas, AM Troncoso, ML Morales: Development and validation of an automatic static headspace gas chromatography-Mass Spectometry method for determining of major volatile compounds during elaboration of fruit seasonings. Food Research International, 44, 259-268, 2011
14. M Redón, J Guillamón, A Mas, N Rozès. Effect of growing temperature on yeast lipid composition and alcoholic fermentation at low temperature. European Food Research and Technology, 232, 517-527, 2011.
15. X Escoté, M Miranda, B Rodríguez Porrata, A Mas, R Cordero Otero, F Posas, J Vendrell. The stress-activated protein kinase Hog1 develops a critical role after resting state. Molecular Microbiology, 80, 423-425, 2011.
16. A. González, A Mas. Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences. International Journal of Food Microbiology, 147, 217-222, 2011.
17. C Ubeda, C Hidalgo, MJ Torija, A Mas, AM Troncoso, ML Morales: Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT-Food Sience and Technology, 44, 1591-1596, 2011.
18. MJ Valera, F Laich, SS González, MJ Torija, E Mateo, A Mas. Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands. International Journal of Food Microbiology, 151, 105-112, 2011.
19. I Andorra, M Monteiro, B Esteve-Zarzoso, H Albergaria, A Mas. Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridisation, flow cytometry and quantitative PCR. Food Microbiology 28, 1483-1491, 2011,
20. RM Callejón, MJ Torija, A Mas, ML Morales, AM Troncoso. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods. Food Chemistry, 120, 561-571, 2010.
21. MJ Torija, E Mateo, JM Guillamón, A Mas. Design and optimisation of TaqMan-MGB probes for the identification and quantification of acetic acid bacteria species. Food Microbiology, 27, 257-265, 2010.
22. I Andorrà, S Landi, A Mas, B Esteve-Zarzoso, JM Guillamón. Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques. Food Research International. 43, 773-779, 2010.
23. C Vegas, E Mateo, A González, C Jara, JM Guillamón, M Poblet, MJ Torija, A Mas. Population dynamics of acetic acid bacteria during traditional wine vinegar production. International Journal of Food Microbiology, 138, 130-136, 2010.
24. I Andorrà, M Berradre, N Rozés, A Mas, JM Guillamón, B Esteve-Zarzoso. Effect of pre and mixed cultures of the main yeast species on grape must fermentations. European Food Research and Technology 231, 215-224, 2010.
25. C Hidalgo, C Vegas, E Mateo, W Tesfaye, AB Cerezo, RM Callejón, M Poblet, JM Guillamon, A Mas, MJ Torija. Effect of barrel design and the inoculation of A. pasteurianus selected strain in wine vinegar production. International Journal of Food Microbiology 141, 56–62, 2010.
26. B Esteve-Zarzoso, N Hierro, A Mas, JM Guillamón. A new simplified AFLP method for wine yeast strain typing. LWT-Food Sience and Technology, 43, 1480-1484, 2010.
27. I Andorrà, B Esteve-Zarzoso, JM Guillamón, A Mas: Determination of viable wine yeast using DNA binding dyes and quantitative PCR. International Journal of Food Microbiology,144, 257-262, 2010.
28. N Olguín, A Bordons, C Reguant. Multigenic expression analysis as an approach to understanding the behaviour of Oenococcus oeni in wine-like conditions. International Journal of Food Microbiology, 144, 88-95, 2010
29. Hurtado, C Reguant, A Bordons, N Rozès. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives. Food Microbiology, 27, 731-740, 2010
30. A Hurtado, C Reguant, A Bordons, N Rozès. Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives. Food Microbiology, 26, 827-833, 2009
31. SV Romero, C Reguant, A Bordons, MC Masqué. Potential formation of ethyl carbamate in simulated wine inoculated with Oenococcus oeni and Lactobacillus plantarum. International Journal of Food Science and Technology, 44, 1206-1213, 2009
32. I Araque, J Gil, R Carreté, A Bordons, C Reguant. Detection of arc genes related with the ethyl carbamate precursors in wine lactic acid bacteria. Journal of Agricultural Food Chemistry, 57, 1841-1847, 2009
33. N Olguín; A Bordons; C Reguant. Influence of ethanol and pH on the gene expression of the citrate pathway in Oenococcus oeni. Food Microbiology, 26, 197-203, 2009
34. MI Araque; A Bordons; C Reguant. A multiplex PCR method for simultaneous species identification and strain typification of Oenococcus oeni. World Journal of Microbiology and Biotechnology, 25, 15-18, 2009
35. RM Callejón, W Tesfaye, MJ Torija, A Mas, AM Troncoso, ML Morales. Volatile Compounds in red wine vinegars obtained by submerged and surface acetification in different woods. Food Chemistry, 113, 1252-1259, 2009.
36. Y Quintero, M Poblet, JM Guillamon, A Mas Quantification of the ADH gene expression of some acetic acid bacteria in different growth conditions. Journal of Applied Microbiology, 106, 666–674, 2009.
37. R Chiva, I Baiges, A Mas, JM Guillamon. The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation. Journal of Applied Microbiology, 107, 235–244, 2009.
38. M Redón, JM Guillamón, A Mas, N Rozès: Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance. European Food Research and Technology 228, 833–840, 2009.
39. A Hurtado, C Reguant, B Esteve-Zarzoso, A Bordons, N Rozès. Microbial population dynamics during the processing of Arbequina table olives. Food Research International, 41, 738-744, 2008
40. G Beltran, M. Novo, JM Guillamón, A Mas, N Rozès. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. International Journal of Food Microbiology, 121, 169-177, 2008.
41. RM Callejón, W Tesfaye, MJ Torija, A Mas, AM Troncoso, ML Morales. HPLC determination of amino acids with AQC derivation in vinegars along submerged and surface acetifications and its relation to the microbiota. European Food Research and Technology, 227, 93-102, 2008.
42. B Rodríguez Porrata, M Novo, JM Guillamon, N Rozés, A Mas, R Cordero Otero.Vitality enhancement of the rehydrated active dry wine yeast. International Journal of Food Microbiology, 126, 116-122, 2008.
43. C Ilabaca, P Navarrete, P Mardones, J Romero, A Mas: Application of culture independent molecular methods to evaluate acetic acid bacteria diversity in vinegar-making process. International Journal of Food Microbiology, 126, 245-249, 2008.
44. Z Salvadó, R Chiva, S Rodríguez Vargas, F Randez-Gil, A Mas, JM Guillamon: Proteomic evolution of a wine yeast during the first hours of fermentation at low temperature. FEMS Yeast Research, 8, 1137-1146, 2008.
45. M Redón, JM Guillamón, A Mas, N Rozès: Effect of Active Dry Wine Yeast storage upon vitality and lipid composition. World Journal of Microbiology and Biotechnology, 24, 2555-2563, 2008.
46. I Andorrà, S Landi, A Mas, JM Guillamón, B Esteve-Zarzoso: Effect of enological practices on microbial populations using culture-independent techniques. Food Microbiology, 25, 849-856, 2008.
47. C Jara, E Mateo, JM  Guillamón, MJ Torija, A Mas. Evaluation of several methods for isolating high quality DNA in acetic acid bacteria in wine and vinegar. International Journal of Food Microbiology, 128, 336-341, 2008
48. C Prieto, C Jara, A Mas, J Romero. Application of molecular methods for analysing the distribution and diversity of acetic acid bacteria in Chilean vineyards. International Journal of Food Microbiology, 115, 348-355, 2007.
49. G Beltran, N Rozès, A Mas, JM Guillamón. Effect of low temperature fermentation on yeast nitrogen metabolism. World Journal of Microbiology and Biotechnology, 23, 809-815, 2007.
50. N Hierro, B Esteve-Zarzoso, A Mas, JM Guillamón. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR (QPCR). The effect of the fermentation temperature. FEMS Yeast Research, 7, 1340-1349, 2007.
51. M Novo, G Beltran, N Rozès, JM Guillamón, S Sokol, V Leberre, J François, A Mas. Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation. FEMS Yeast Research, 7, 304-316, 2007.
52. A González, N Hierro, M Poblet, A Mas, JM Guillamón. Enumeration and detection of acetic acid bacteria by real-time PCR and nested-PCR. FEMS Microbiology Letters, 254, 123-128, 2006
53. N Hierro, A González, A Mas, JM Guillamón. Diversity and evolution of Non-Saccharomyces yeast populations during wine fermentations: Effect of grape ripeness and cold maceration. FEMS Yeast Research, 6, 102-111; 2006
54. A González, JM Guillamón, A Mas, M Poblet. Application of molecular methods for routine identification of acetic acid bacteria. International Journal of Food Microbiology, 108, 141-146; 2006
55. N Hierro, B Esteve-Zarzoso, A González, A Mas, JM Guillamón. Real-time quantitative PCR (QPCR) and reverse transcription-QPCR (RT- QPCR) for the detection and enumeration of total yeasts in wine. Applied  and Environmental Microbiology, 72, 7148-7155, 2006
56. G Beltran, M Novo, V Leberre, S Sokol, D Labourdette, JM Guillamón, A Mas, J François, N Rozès. Integration of transcriptomic and metabolomic analyses for understanding the global responses of low temperature winemaking fermentations. FEMS Yeast Research, 6, 1167-1183, 2006
57. R Carreté, C Reguant, N Rozès, M Constantí, A Bordons. Analysis of Oenococcus oeni Strains in Simulated Microvinifications with Some Stress Compounds. American Journal of Enology and Viticulture 57, 3, 356-362, 2006
58. C Reguant, R Carreté, N Ferrer, A Bordons. Molecular analysis of Oenococcus oeni population dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation. International Journal of Food Science and Technology 40, 4, 451-460, 2005
59. C Reguant, R Carreté, M Constantí, A Bordons. Population dynamics of Oenococcus oeni strains in a new winery and the effect of SO2 and yeast strain. FEMS Microbiology Letters 246, 111-117, 2005
60. R Carreté, C Reguant, A Bordons, M Constantí. Relationship between a stress membrane protein of Oenococcus oeni and glyceraldehyde-3-phosphate dehydrogenases. Applied Biochemistry and Biotechnology, 127, 43-51, 2005
61. M Novo, G Beltran, N Rozès, JM Guillamón, A Mas. Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast. Applied Microbiology and Biotechnology, 66, 560-566, 2005
62. G Beltran, B. Esteve-Zarzoso, N Rozès, A Mas, JM Guillamón. Influence of the timing of nitrogen additions during wine fermentations on the fermentation kinetics and nitrogen consumption. Journal of Agricultural and Food Chemistry 53, 996-1002. 2005
63. JM Llauradó, N Rozès, M Constantí, A Mas.  Study of some Saccharomyces cerevisiae strains for wine-making after pre-adaptation at low temperatures. Journal of Agricultural and Food Chemistry 53, 1003-1011. 2005
64. A González, N Hierro, M Poblet, A Mas, JM Guillamón. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology, 102, 295-304, 2005
65. A González, N Hierro, M Poblet, N Rozès, A Mas, JM Guillamón. Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation Journal of Applied Microbiology, 96,  853-860, 2004
66. G Beltran, M Novo, N Rozès, A Mas, JM Guillamón Nitrogen Catabolite Repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Research, 4, 625-632,  2004
67. N Hierro, A González, A Mas JM Guillamón. New PCR-based methods for yeast identification. Journal of Applied Microbiology, 97, 792-801; 2004
68. 68. MJ Torija, N Rozès, M Poblet, JM Guillamón, A Mas. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International Journal of Food Microbiology, 80, 47-53, 2003.
69. MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, JM Guillamón, A Mas. Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae. Food Microbiology, 20, 255-258, 2003
70. MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, A Mas, JM Guillamón. Effect of the organic acids and nitrogen source over the alcoholic fermentation. Study of their buffering capacity. Journal of Agricultural and Food Chemistry. 51. 916-922, 2003
71. I Baiges, A Mas. Good quality Vitis RNA obtained form an adapted DNA isolation protocol. International Journal of Vine and Wine Sciences, 37, 59-61, 2003
72. MJ Torija, G Beltran, M Novo, M Poblet, JM Guillamón, A Mas, N Rozès. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology, 85, 127-136, 2003
73. M Novo, G Beltran, MJ Torija, M Poblet, N Rozès, JM Guillamón, A Mas. Changes in wine yeast storage carbohydrates levels during preadaptation, rehydration and low temperature fermentations. International Journal of Food  Microbiology, 86 153-161, 2003
74. N Rozès, L Arola, A Bordons. Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Letters in Applied Microbiology 36, 5, 337-341, 2003
75. C Reguant, A Bordons. Typification of Oenococcus oeni strains by multiplex RAPD-PCR and study of population dynamics during malolactic fermentation. Journal of Applied Microbiology 95, 2, 344-353, 2003
76. 76. R Carreté, MT Vidal, A Bordons, M Constantí. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni. FEMS Microbiology Letters, 211, 155-159, 2002
77. J Llauradó, N Rozés, R Bobet, A Mas, M Constantí. Low temperature alcoholic fermentations in high sugar concentration grapemusts. Journal of Food Science, 67, 268-273, 2002
78. I Baiges, AR Schaeffner, MJ Affenzeller, A Mas. Plant aquaporins. Physiologia Plantarum, 115, 175-182, 2002.
79. A Mas, J Puig, N Lladó, F Zamora. Sealing and storage position effects on wine evolution. Journal of Food Science, 67, 1374-1378, 2002.
80. G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamon, N Rozes, A Mas. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Systematic and Applied Microbiology 25,  287-293, 2002.
81. N Llorens, Ll Arola, C Bladé, A Mas. Nitrogen metabolism in a grapevine in vitro system. International Journal of Vine and Wine Sciences, 36, 157-159, 2002.
82. 82. MJ Torija, N Rozès, M Poblet, JM Guillamón, A Mas. Yeast population dinamics in spontaneous fermentations: Comparison between two different wine producing areas over a period of three years. Anton van Leeuwenhoek International Journal of General Microbiology, 79, 345-352, 2001
83. I Baiges, AR Schaeffner, A Mas. Eight cDNA encoding putative aquaporins in Vitis hybrid Richter-110 and their differential expression. Journal of Experimental Botany, 52, 1949-1951, 2001
84. MT Vidal, M Poblet, M Constantí, A Bordons. Inhibitory effect of copper and dichlofluanid on Oenococcus oeni and malolactic fermentation. American Journal of Enology and Viticulture, 52, 3, 225-231, 2001
85. G Zapparoli, C Reguant, A Bordons, S Torriani, F Dellaglio. Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA-PCR. Current Microbiology 40, 6, 351-355, 2000
86. C Reguant, A Bordons, L Arola, N Rozès. Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. Journal of Applied Microbiology, 88, 1065-1071, 2000
87. M Poblet, N Rozès, JM Guillamón, A Mas. Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA. Letters in Applied Microbiology  31, 63-67, 2000
88. A Ruiz, M Poblet, A Mas, JM Guillamón. Identification of acetic acid bacteria by RFLP of the PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. International Journal of Systematic and  Evolutionary Microbiology, 50, 1981-1987, 2000
89. N Llorens, Ll Arola, C Bladé, A Mas. Effects of copper exposure upon nitrogen metabolism in tissue cultured. Vitis vinifera. Plant Science, 160, 159-163, 2000