R. Mira de Orduña

发表

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

Erhu Li, R. Mira de Orduña, 2017, Journal of Industrial Microbiology & Biotechnology.

Quantitative determination of L-arginine by enzymatic end-point analysis.

R. Mira de Orduña, 2001, Journal of agricultural and food chemistry.

Arginine and citrulline do not stimulate growth of two Oenococcus oeni strains in wine.

R. Mira de Orduña, N. Terrade, 2009, FEMS microbiology letters.

Effect of trace iron levels and iron withdrawal by chelation on the growth of Candida albicans and Candida vini.

B. Holbein, R. Mira de Orduña, 2010, FEMS microbiology letters.

Acetaldehyde metabolism by wine lactic acid bacteria.

J. Osborne, G. J. Pilone, S. Liu, 2000, FEMS microbiology letters.

Growth and Arginine Metabolism of the Wine Lactic Acid Bacteria Lactobacillus buchneri andOenococcus oeni at Different pH Values and Arginine Concentrations

Shaoquan Liu, M. L. Patchett, G. J. Pilone, 2001, Applied and Environmental Microbiology.

A rapid method for the determination of microbial biomass by dry weight using a moisture analyser with an infrared heating source and an analytical balance

E. Li, R. Mira de Orduña, 2010, Letters in applied microbiology.

Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.

J. Jackowetz, R. Mira de Orduña, 2013, Food chemistry.

Metabolism of SO₂ binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine.

J. Jackowetz, R. Mira de Orduña, 2012, International journal of food microbiology.

Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay

R. Mira de Orduña, Delphine Jussier, A. Dubé Morneau, 2006, Applied and Environmental Microbiology.

Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus.

R. Mira de Orduña, N. Terrade, 2009, International journal of food microbiology.

Intracellular glucose 6-phosphate content in Streptomyces coelicolor upon environmental changes in a defined medium.

U. Theobald, R. Mira de Orduña, 2000, Journal of biotechnology.

Impact of winemaking practices on arginine and citrulline metabolism during and after malolactic fermentation

R. Mira de Orduña, N. Terrade, 2006, Journal of applied microbiology.

Kinetics of the arginine metabolism of malolactic wine lactic acid bacteria Lactobacillus buchneri CUC‐3 and Oenococcus oeni Lo111

M. L. Patchett, G. J. Pilone, R. Mira de Orduña, 2000, Journal of applied microbiology.

Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria.

M. L. Patchett, G. J. Pilone, S. Liu, 2000, FEMS microbiology letters.

Degradation of free and sulfur‐dioxide‐bound acetaldehyde by malolactic lactic acid bacteria in white wine

J. Osborne, R. Mira de Orduña, A. Dubé Morneau, 2006, Journal of applied microbiology.

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Erhu Li, R. Mira de Orduña, 2011, Journal of Industrial Microbiology & Biotechnology.

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must.

M. Cléroux, N. Rozès, A. Pernet, 2018, Food research international.