Publicacions en col·laboració amb investigadors/es de Instituto de Agroquímica y Tecnología de los Alimentos (9)

2022

  1. Both human and soya bean ferritins highly improve the accumulation of bioavailable iron and contribute to extend the chronological life in budding yeast

    Microbial Biotechnology, Vol. 15, Núm. 5, pp. 1525-1541

2020

  1. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry

    International Journal of Food Microbiology, Vol. 334

2019

  1. A genome-wide transcriptional study reveals that iron deficiency inhibits the yeast TORC1 pathway

    Biochimica et Biophysica Acta - Gene Regulatory Mechanisms, Vol. 1862, Núm. 9

2012

  1. Correction: Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

    Microbial Cell Factories

  2. Engineered Trx2p industrial yeast strain protects glycolysis and fermentation proteins from oxidative carbonylation during biomass propagation

    Microbial Cell Factories, Vol. 11

2010

  1. Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

    Microbial Cell Factories, Vol. 9

  2. Transcriptomic and proteomic insights of the wine yeast biomass propagation process

    FEMS Yeast Research, Vol. 10, Núm. 7, pp. 870-884

2002

  1. Structure-function analysis of yeast Grx5 monothiol glutaredoxin defines essential amino acids for the function of the protein

    Journal of Biological Chemistry, Vol. 277, Núm. 40, pp. 37590-37596

1997

  1. The AFT1 transcriptional factor is differentially required for expression of high-affinity iron uptake genes in Saccharomyces cerevisiae

    Yeast, Vol. 13, Núm. 7, pp. 621-637