| Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae MJ Torija, N Rozes, M Poblet, JM Guillamón, A Mas International journal of food microbiology 80 (1), 47-53, 2003 | 469 | 2003 |
| Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region JM Guillamón, J Sabaté, E Barrio, J Cano, A Querol Archives of microbiology 169, 387-392, 1998 | 460 | 1998 |
| Analysis of yeast populations during alcoholic fermentation: a six year follow-up study G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamón, N Rozès, ... Systematic and Applied Microbiology 25 (2), 287-293, 2002 | 337 | 2002 |
| Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine MJ Torija, G Beltran, M Novo, M Poblet, JM Guillamón, A Mas, N Rozes International journal of food microbiology 85 (1-2), 127-136, 2003 | 333 | 2003 |
| Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA J Sabate, J Cano, B Esteve-Zarzoso, JM Guillamón Microbiological research 157 (4), 267-274, 2002 | 296 | 2002 |
| Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces Z Salvadó, FN Arroyo-López, JM Guillamón, G Salazar, A Querol, E Barrio Applied and environmental microbiology 77 (7), 2292-2302, 2011 | 294 | 2011 |
| Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years MJ Torija, N Rozes, M Poblet, JM Guillamón, A Mas Antonie Van Leeuwenhoek 79, 345-352, 2001 | 292 | 2001 |
| Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds G Beltran, M Novo, JM Guillamón, A Mas, N Rozès International journal of food microbiology 121 (2), 169-177, 2008 | 265 | 2008 |
| Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption G Beltran, B Esteve-Zarzoso, N Rozès, A Mas, JM Guillamón Journal of agricultural and food chemistry 53 (4), 996-1002, 2005 | 263 | 2005 |
| Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations G Beltran, M Novo, N Rozes, A Mas, JM Guillamón FEMS yeast research 4 (6), 625-632, 2004 | 239 | 2004 |
| Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine N Hierro, B Esteve-Zarzoso, A González, A Mas, JM Guillamón Applied and Environmental Microbiology 72 (11), 7148-7155, 2006 | 230 | 2006 |
| Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. A Ruiz, M Poblet, A Mas, JM Guillamón International Journal of Systematic and Evolutionary Microbiology 50 (6 …, 2000 | 207 | 2000 |
| Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations I Andorrà, M Berradre, N Rozès, A Mas, JM Guillamón, B Esteve-Zarzoso European Food Research and Technology 231, 215-224, 2010 | 196 | 2010 |
| Analysis of yeast populations during alcoholic fermentation in a newly established winery M Constantí, M Poblet, L Arola, A Mas, JM Guillamón American Journal of Enology and Viticulture 48 (3), 339-344, 1997 | 173 | 1997 |
| Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years Sabate, Cano, Querol, Guillamón Letters in Applied Microbiology 26 (6), 452-455, 1998 | 148 | 1998 |
| Effect of oenological practices on microbial populations using culture-independent techniques I Andorrà, S Landi, A Mas, JM Guillamón, B Esteve-Zarzoso Food Microbiology 25 (7), 849-856, 2008 | 145 | 2008 |
| Effect of mixed culture fermentations on yeast populations and aroma profile I Andorrà, M Berradre, A Mas, B Esteve-Zarzoso, JM Guillamón Lwt 49 (1), 8-13, 2012 | 144 | 2012 |
| Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration N Hierro, Á González, A Mas, JM Guillamón FEMS yeast research 6 (1), 102-111, 2006 | 140 | 2006 |
| Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations G Beltran, M Novo, V Leberre, S Sokol, D Labourdette, JM Guillamon, ... FEMS yeast research 6 (8), 1167-1183, 2006 | 138 | 2006 |
| Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production Á González, N Hierro, M Poblet, A Mas, JM Guillamón International journal of food microbiology 102 (3), 295-304, 2005 | 138 | 2005 |
