List of works by María-Jesús Torija

A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield

scientific article published on 01 May 2020

Acetic acid bacteria and the production and quality of wine vinegar

article

Acetic acid bacteria from biofilm of strawberry vinegar visualized by microscopy and detected by complementing culture-dependent and culture-independent techniques

scientific article

Acetic acid bacteria isolated from grapes of South Australian vineyards.

scientific article

Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.

scientific article published on 13 April 2013

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.

scientific article published on 10 June 2013

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

article

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

scientific article

Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.

scientific article

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species.

scientific article published on 11 April 2018

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

scientific article

Cellulose production and cellulose synthase gene detection in acetic acid bacteria.

scientific article published on 11 November 2014

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

scientific article published in September 2003

Comparison of D-gluconic acid production in selected strains of acetic acid bacteria

scientific article published on 25 January 2016

Determination of melatonin by a whole cell bioassay in fermented beverages

scientific article published on 24 June 2019

Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands.

scientific article

Draft Genome Sequence of Acetobacter malorum CECT 7742, a Strain Isolated from Strawberry Vinegar

scientific article

Draft Genome Sequence of Komagataeibacter europaeus CECT 8546, a Cellulose-Producing Strain of Vinegar Elaborated by the Traditional Method.

scientific article published on 22 October 2015

Draft Genome Sequences of Gluconobacter cerinus CECT 9110 and Gluconobacter japonicus CECT 8443, Acetic Acid Bacteria Isolated from Grape Must

scientific article published on 30 June 2016

Effect of ammonium and amino acids on the growth of selected strains of Gluconobacter and Acetobacter

scientific article published on 12 November 2016

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

scientific article

Effect of chitosan and SO2 on viability of Acetobacter strains in wine

scientific article published in February 2017

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

scientific article

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

article

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

scientific article published in January 2003

Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

article

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars.

scientific article

Genetic and Transcriptomic Evidences Suggest ARO10 Genes Are Involved in Benzenoid Biosynthesis by Yeast

scientific article published on 07 July 2020

Glycogen synthesis in the absence of glycogenin in the yeast Saccharomyces cerevisiae

scientific article published in July 2005

Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction

scientific article published on 24 April 2019

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

scientific article

Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile.

scientific article published on 28 January 2015

Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in and Non-conventional Yeast

scientific article published on 20 August 2018

Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae.

scientific article published on 15 June 2017

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

scientific article published on 22 January 2020

Production of melatonin by Saccharomyces strains under growth and fermentation conditions

article

Role of Mitochondrial Retrograde Pathway in Regulating Ethanol-Inducible Filamentous Growth in Yeast

scientific article published on 29 March 2017

The production of aromatic alcohols in non- Saccharomyces wine yeast is modulated by nutrient availability

scientific article published on 08 March 2018

The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts

article

Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress

scientific article published on 01 October 2020

Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

scientific article published on 27 September 2020

Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years.

scientific article

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