Zobrazeno 1 - 4
of 4
pro vyhledávání: '"María Ríos-Carrasco"'
Autor:
Gustavo Cordero-Bueso, Javier Moraga, María Ríos-Carrasco, Marina Ruiz-Muñoz, Jesús Manuel Cantoral
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a “vinegary,” “sharp, like nail polish-remover” taste or preventing alcoholic and/or malolactic fermentation. Sulfu
Externí odkaz:
https://doaj.org/article/94b9fabb4ed643d28d458ab625904c52
Autor:
Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso, Gustavo Cordero-Bueso
Publikováno v:
Fermentation, Vol 6, Iss 1, p 17 (2020)
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics
Externí odkaz:
https://doaj.org/article/ae9b90001d2d42948313b0e933ac549e
Autor:
Ilhan Tomris, Luca Unione, Linh Nguyen, Pouya Zaree, Kim M. Bouwman, Lin Liu, Zeshi Li, Jelle A. Fok, María Ríos Carrasco, Roosmarijn van der Woude, Anne L. M. Kimpel, Mirte W. Linthorst, Sinan E. Kilavuzoglu, Enrico C. J. M. Verpalen, Tom G. Caniels, Rogier W. Sanders, Balthasar A. Heesters, Roland J. Pieters, Jesús Jiménez-Barbero, John S. Klassen, Geert-Jan Boons, Robert P. de Vries
Publikováno v:
ACS chemical biology. American Chemical Society
SARS-CoV-2 viruses engage ACE2 as a functional receptor with their spike protein. The S1 domain of the spike protein contains a C-terminal receptor binding domain (RBD) and an N-terminal domain (NTD). The NTD of other coronaviruses includes a glycan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7986185a9b6e04f9b6d48ebf9be5cc9
https://doi.org/10.1021/acschembio.3c00066
https://doi.org/10.1021/acschembio.3c00066
Autor:
J. Manuel Cantoral, Gustavo Cordero-Bueso, Marina Ruiz-Muñoz, Javier Moraga, María Ríos-Carrasco
Publikováno v:
42nd World Congress of Vine and Wine-BIO Web of Conferences 15, 02011 (2019)
BIO Web of Conferences, Vol 15, p 02011 (2019)
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
instname
BIO Web of Conferences, Vol 15, p 02011 (2019)
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
instname
Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as “vinegary”, “chopped” or preventing alcoholic and / or malolactic fermentation. The solution to this problem c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::418e0f9cd796af3ea8130c69dc1115f0
http://hdl.handle.net/10498/22400
http://hdl.handle.net/10498/22400
