P. Blanco

发表

Isolation and characterization of a mutant of Saccharomyces cerevisiae affected in the FLO1 locus.

T. G. Villa, C. Sieiro, N. Reboredo, 1996, FEMS microbiology letters.

Genetic evidence of a new flocculation suppressor gene in Saccharomyces cerevisiae.

J. Cansado, T. G. Villa, C. Sieiro, 1993, FEMS Microbiology Letters.

Analysis of astaxanthin and other carotenoids from several Phaffia rhodozyma mutants

T. G. Villa, C. Sieiro, J. B. Velázquez, 1995 .

Genetic determination of polygalacturonase production in wild-type and laboratory strains of Saccharomyces cerevisiae

T. G. Villa, C. Sieiro, N. Reboredo, 1997, Archives of Microbiology.

Production and partial characterization of an endopolygalacturonase from Saccharomyces cerevisiae.

T. G. Villa, C. Sieiro, A. Díaz, 1994, Canadian journal of microbiology.

Production of pectic enzymes in yeasts.

T. G. Villa, C. Sieiro, P. Blanco, 1999, FEMS microbiology letters.

Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.

P. Blanco, D. Castrillo, Eva Rabuñal, 2019, FEMS yeast research.

Cloning, molecular characterization, and expression of an endo-polygalacturonase-encoding gene from Saccharomyces cerevisiae IM1-8b.

T. G. Villa, C. Sieiro, N. Reboredo, 1998, FEMS Microbiology Letters.

Grape juice biodegradation by polygalacturonases from Saccharomyces cerevisiae

T. G. Villa, C. Sieiro, A. Díaz, 1997 .

Differences between pectic enzymes produced by laboratory and wild-type strains of Saccharomyces cerevisiae

T. G. Villa, C. Sieiro, P. Blanco, 1997 .

Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries.

T. Arroyo, A. Morata, I. Loira, 2022, Critical reviews in food science and nutrition.

Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

M. Vilanova, T. G. Villa, C. Sieiro, 2000, Journal of applied microbiology.

Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain)

M. Cerdeira, I. Orriols, A. Ramilo, 2006, Antonie van Leeuwenhoek.

Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations

J. M. Mirás-Avalos, I. Orriols, P. Blanco, 2012, Journal of applied microbiology.

Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

P. Blanco, Maria Lorenzo, D. Castrillo, 2021, Fermentation.

Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado

P. Blanco, A. Losada, M. Vázquez-Alén, 2008, Journal of Industrial Microbiology & Biotechnology.

Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)

P. Blanco, D. Castrillo, N. Neira, 2020, Fermentation.

Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

J. M. Mirás-Avalos, I. Orriols, P. Blanco, 2014 .

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.

J. M. Mirás-Avalos, I. Orriols, P. Blanco, 2013, Journal of the science of food and agriculture.

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics

J. M. Mirás-Avalos, I. Orriols, P. Blanco, 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Mutagenesis of key amino acids alters activity of a Saccharomyces cerevisiae endo-polygalacturonase expressed in Pichia pastoris.

Brian Williamson, C. Simpson, B. Williamson, 2002, FEMS microbiology letters.

Aromatic characterization of pot distilled kiwi spirits.

J. Pérez-Correa, I. Orriols, F. López, 2012, Journal of agricultural and food chemistry.

Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria

L. Cocolin, K. Rantsiou, L. Rolle, 2019, Applied Microbiology and Biotechnology.

Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura

P. Blanco, S. Cortés, 2011 .

Predominance of malolactic fermentation overd-glucose utilization inLactobacillus plantarum andLactobacillus curvatus wine strains

J. Cansado, T. G. Villa, C. Sieiro, 1993, Journal of Industrial Microbiology.

Spatio-Temporal Analysis of Satellite Imagery (NDVI) to Identify Terroir and Vineyard Yeast Differences according to Appellation of Origin (AOP) and Biogeographic Origin

J. A. Rubio, S. Vélez, E. Barajas, 2021, J.

Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

P. Blanco, D. Castrillo, Eva Rabuñal, 2020, Beverages.

Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

M. Vilanova, T. Garde-Cerdán, P. Blanco, 2021, Fermentation.

Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations

I. Orriols, P. Blanco, A. Losada, 2010, Journal of Industrial Microbiology & Biotechnology.

Cloning of a new FLO gene from the flocculating Saccharomyces cerevisiae IM1-8b strain.

T. G. Villa, C. Sieiro, N. Reboredo, 1997, FEMS microbiology letters.

Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits.

J. Pérez-Correa, J. Rodríguez-Bencomo, Y. Arrieta-Garay, 2014, Journal of agricultural and food chemistry.

Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system

J. Pérez-Correa, Y. Arrieta-Garay, I. Orriols, 2014 .

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.

I. Orriols, P. Blanco, E. Pereira, 2013, Journal of the science of food and agriculture.