Evolution of yest population throughout the fermentation of corn flour to produce Chicha
Pier Sandro Cocconcelli , G Vignolo , C. Belloch , B Padilla
23rd International ICFMH Symposium FoodMicro 2012 660 -660
2012
Spanish type culture collection catalogue of strains.
M. D. G-López , C. Dawson , C. Belloch , F. Uruburu
Department of Microbiology, University of Valencia.
11
1990
Estudio molecular de la biota levaduriforme en una bodega de la D.O. Utiel-Requena
Amparo Querol Simón , M. Villa , F. Uruburu , C. Belloch
VI Jornadas Científicas GIENOL, 2003, ISBN 84-9705-386-9, págs. 235-238 235 -238
2003
Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.
D. Peris , L. Pérez-Través , C. Belloch , A. Querol
Food Microbiology 53 31 -40
12
2016
Rhodotorula subericola sp. nov., an anamorphic basidiomycetous yeast species isolated from bark of Quercus suber (cork oak).
C. Belloch , M. Villa-Carvajal , M. L. Álvarez-Rodríguez , J. J. R. Coque
International Journal of Systematic and Evolutionary Microbiology 57 ( 7) 1668 -1671
7
2007
Extremely halophilic denitrifying bacteria from hypersaline inland lakes, Halovibrio denitrificans sp. nov. and Halospina denitrificans gen. nov., sp. nov., and evidence that the genus name Halovibrio Fendrich 1989 with the type species Halovibrio variabilis should be associated with DSM 3050
D. Yu. Sorokin , T. P. Tourova , E. A. Galinski , C. Belloch
International Journal of Systematic and Evolutionary Microbiology 56 ( 2) 379 -388
54
2006
Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.
A. Barata , F. Seborro , C. Belloch , M. Malfeito-Ferreira
Journal of Applied Microbiology 104 ( 4) 1182 -1191
49
2008
Molecular identification of yeasts associated with traditional Egyptian dairy products.
W.M. El-Sharoud , C. Belloch , D. Peris , A. Querol
Journal of Food Science 74 ( 7)
41
2009
Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids.
A. Gamero , P. Manzanares , A. Querol , C. Belloch
International Journal of Food Microbiology 145 ( 1) 92 -97
29
2011
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers.
B Esteve-Zarzoso , C Belloch , F Uruburu , A Querol
International Journal of Systematic and Evolutionary Microbiology 49 ( 1) 329 -337
800
1999
Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect
C. Belloch , M. C. Gurrea , A. Tárrega , F. Sampedro
European Food Research and Technology 234 ( 5) 753 -760
17
2012
Yeasts and Molds | Kluyveromyces spp.
C. Belloch , A. Querol , E. Barrio
Encyclopedia of Dairy Sciences (Second Edition) 754 -764
2
2011
Virulence and Molecular Typing of Vibrio harveyi Strains Isolated from Cultured Dentex, Gilthead Sea Bream and European Sea Bass
M.J. Pujalte , A. Sitjà-Bobadilla , M.C. Macián , C. Belloch
Systematic and Applied Microbiology 26 ( 2) 284 -292
63
2003
PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.
C. Pina , P. Teixeiro , P. Leite , M. Villa
Journal of Applied Microbiology 98 ( 5) 1107 -1114
14
2005
Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures
A. Gamero , J. Tronchoni , A. Querol , C. Belloch
Journal of Applied Microbiology 114 ( 5) 1405 -1414
103
2013
Production of prebiotic oligosaccharides and antihypertensive peptides by Kluyveromyces from dairy origin
Nieves Corzo , Paloma Manzanares , Carmela Belloch , Juan B. Salom
2013
FERMENTATIVE MICROORGANISM THAT PRODUCES HIGH CONCENTRATIONS OF GLYCEROL AND THE USES THEREOF IN THE PRODUCTION OF ALCOHOLIC BEVERAGES/WINE
Carmela Belloch , Amparo Querol , María Teresa Fernández-Espinar , Patricia Martorell Guerola
2
2009
Enzymatic and molecular characterization of yeasts isolated from artisanal cheeses made from goats' and ewes' milk
Paloma Manzanares , Carmela Belloch , Beatriz Padilla
Avances en microbiología de los alimentos, 2012, ISBN 978-84-695-4093-0, págs. 253-254 253 -254
2012
Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras
Sara Corral , Ana Salvador , Carmela Belloch , Mónica Flores Llovera
Eurocarne: La revista internacional del sector cárnico ( 259) 112 -118
2017
Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.
Carmela Belloch , Mónica Flores , José Javier López-Díez , Laura Perea-Sanz
Food Chemistry 361 129997 -129997
8
2021