Albert Mas

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

María-Jesús Torija, Gemma Beltran, Maïté Novo et al. · International Journal of Food Microbiology · 2002 · 258 citations

Food Chemistry, Biosynthesis, Food Fermentation +9

Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years

María-Jesús Torija, Nicolás Rozés, Montse Poblet et al. · Antonie van Leeuwenhoek · 2001 · 234 citations

Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Gemma Beltran, María-Jesús Torija, Maïté Novo et al. · Systematic and Applied Microbiology · 2002 · 234 citations

Biology, Alcoholic Fermentation, Food Fermentation +8

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Gemma Beltran, Maïté Novo, José Manuel Guillamón et al. · International Journal of Food Microbiology · 2007 · 225 citations

Food Chemistry, Food Fermentation, Flavoromics +7

Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Gemma Beltran, Braulio Esteve‐Zarzoso, Nicolás Rozés et al. · Journal of Agricultural and Food Chemistry · 2005 · 204 citations