Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions

Population analysis of a commercial Saccharomyces cerevisiae wine yeast in a batch culture by electric particle analysis, light diffraction and flow cytometry

(2010) Xavier Portell et al.   FEMS YEAST RESEARCH

Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation

(2010) Stefania Vichi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines

(2010) Jordi Torrens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selective types of autophagy in yeast

(2009) Claudine Kraft et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

(2009) M. Ángeles Pozo-Bayón et al.   FOOD RESEARCH INTERNATIONAL

Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis and modeling of growing budding yeast populations at the single cell level

(2008) Danilo Porro et al.   CYTOMETRY PART A

Role of lees in wine production: A review

(2008) J.A. Pérez-Serradilla et al.   FOOD CHEMISTRY

Electron microscopy of high pressure frozen samples: bridging the gap between cellular ultrastructure and atomic resolution

(2008) Daniel Studer et al.   HISTOCHEMISTRY AND CELL BIOLOGY