| Lactic acid bacteria from fermented table olives A Hurtado, C Reguant, A Bordons, N Rozès Food microbiology 31 (1), 1-8, 2012 | 272 | 2012 |
| Influence of phenolic compounds on the physiology of Œnococcus œni from wine C Reguant, A Bordons, L Arola, N Rozes Journal of Applied Microbiology 88 (6), 1065-1071, 2000 | 196 | 2000 |
| Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni R Carreté, MT Vidal, A Bordons, M Constantí FEMS microbiology letters 211 (2), 155-159, 2002 | 172 | 2002 |
| Microbial population dynamics during the processing of Arbequina table olives A Hurtado, C Reguant, B Esteve-Zarzoso, A Bordons, N Rozès Food Research International 41 (7), 738-744, 2008 | 143 | 2008 |
| Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA-PCR G Zapparoli, C Reguant, A Bordons, S Torriani, F Dellaglio Current Microbiology 40, 351-355, 2000 | 130 | 2000 |
| Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain) M del Carmen Portillo, J Franquès, I Araque, C Reguant, A Bordons International journal of food microbiology 219, 56-63, 2016 | 123 | 2016 |
| Typification of Oenococcus oeni strains by multiplex RAPD‐PCR and study of population dynamics during malolactic fermentation C Reguant, A Bordons Journal of Applied Microbiology 95 (2), 344-353, 2003 | 120 | 2003 |
| Influence of ethanol and pH on the gene expression of the citrate pathway in Oenococcus oeni N Olguín, A Bordons, C Reguant Food microbiology 26 (2), 197-203, 2009 | 106 | 2009 |
| Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives A Hurtado, C Reguant, A Bordons, N Rozès Food microbiology 27 (6), 731-740, 2010 | 87 | 2010 |
| Non-Saccharomyces in wine: Effect upon Oenococcus oeni and malolactic fermentation A Balmaseda, A Bordons, C Reguant, J Bautista-Gallego Frontiers in Microbiology 9, 352041, 2018 | 73 | 2018 |
| Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives A Hurtado, C Reguant, A Bordons, N Rozès Food microbiology 26 (8), 827-833, 2009 | 63 | 2009 |
| Detection of arc Genes Related with the Ethyl Carbamate Precursors in Wine Lactic Acid Bacteria I Araque, J Gil, R Carrete, A Bordons, C Reguant Journal of agricultural and food chemistry 57 (5), 1841-1847, 2009 | 63 | 2009 |
| Desulphurization of dibenzothiophene by bacteria M Constanti, J Giralt, A Bordons World journal of microbiology & biotechnology 10, 510-516, 1994 | 60 | 1994 |
| Selection and adaptation of a phenol-degrading strain ofPseudomonas C Masque, M Nolla, A Bordons Biotechnology letters 9, 655-660, 1987 | 60 | 1987 |
| Effect of phenolic compounds on the co‐metabolism of citric acid and sugars by Oenococcus oeni from wine N Rozès, L Arola, A Bordons Letters in applied microbiology 36 (5), 337-341, 2003 | 58 | 2003 |
| Multigenic expression analysis as an approach to understanding the behaviour of Oenococcus oeni in wine-like conditions N Olguín, A Bordons, C Reguant International journal of food microbiology 144 (1), 88-95, 2010 | 57 | 2010 |
| Population dynamics of Oenococcus oeni strains in a new winery and the effect of SO2 and yeast strain C Reguant, R Carreté, M Constantí, A Bordons FEMS microbiology letters 246 (1), 111-117, 2005 | 57 | 2005 |
| Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions M Margalef-Català, I Araque, A Bordons, C Reguant, J Bautista-Gallego Frontiers in Microbiology 7, 224493, 2016 | 55 | 2016 |
| Degradation and desulfurization of dibenzothiophene sulfone and other sulfur compounds by Agrobacterium MC501 and a mixed culture M Constantí, J Giralt, A Bordons Enzyme and microbial technology 19 (3), 214-219, 1996 | 55 | 1996 |
| Transcriptomic and proteomic analysis of Oenococcus oeni PSU-1 response to ethanol shock N Olguín, M Champomier-Vergès, P Anglade, F Baraige, R Cordero-Otero, ... Food Microbiology 51, 87-95, 2015 | 54 | 2015 |
Cristina ReguantUniversity Rovira i VirgiliVerified email at urv.cat
