| Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers FA Cubillos, B Gibson, N Grijalva‐Vallejos, K Krogerus, J Nikulin Yeast 36 (6), 383-398, 2019 | 92 | 2019 |
| Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry N Grijalva-Vallejos, A Aranda, E Matallana International journal of food microbiology 317, 108462, 2020 | 32 | 2020 |
| Degradación de residuos vegetales mediante inoculación con cepas microbianas NG Vallejos Enfoque UTE 4 (1), 1-13, 2013 | 17 | 2013 |
| Diversidad microbiana asociada a la chicha de arroz: una bebida tradicional de Bolívar-Ecuador D Pazmiño, M Escudero, N Grijalva Enfoque UTE 5 (3), 1-14, 2014 | 13 | 2014 |
| Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production N Grijalva-Vallejos, K Krogerus, J Nikulin, F Magalhães, A Aranda, ... Food Microbiology 98, 103644, 2021 | 10 | 2021 |
| Diagnóstico de indicadores entéricos en cilantro (Coriandrum sativum) y perejil (Petroselinum sativum) que se expenden en mercados populares del norte de la ciudad de Quito DC Salgado, NG Vallejos Enfoque UTE 6 (1), 45-54, 2015 | 9 | 2015 |
| Caracterización bioquímica y tecnológica de levaduras aisladas de bebidas fermentadas tradicionales de Ecuador N Grijalva‐Vallejos CSIC-UV-Instituto de Biología Integrativa de Sistemas (I2SysBio), 2020 | | 2020 |
| Non-Saccharomyces wine strains face problems during biomass propagation due to low invertase and stress tolerance A Aranda, M Torrellas, N Grijalva‐Vallejos, E Matallana | | 2019 |
| Higher antioxidant defences result in a better industrial performance in non-Saccharomyces wine yeasts M Torrellas, N Grijalva‐Vallejos, E Matallana, A Aranda | | 2017 |
