José Manuel Guillamón

Author

Instituto de Agroquímica y Tecnología de Alimentos ORCID

Also Known As

Guillamon, José-Manuel,, Guillamón, José, Guillamón, José,, J GUILLAMON, J Guillamon, J Guillamón, J M GUILLAMÓN, J M Guillamón, J M Navarro, J. Guillamón

194

Publications

7.7K

Citations

H-Index

Concepts

All Affiliations

Instituto de Agroquímica y Tecnología de Alimentos Universitat Rovira i Virgili Universitat de València Consejo Superior de Investigaciones Científicas

About

José Manuel Guillamón is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in microbiology, medicine, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	34	52	4K
2	Engineering	19	21	1.2K
3	Health Sciences	19	20	1.8K
4	Biochemistry	18	22	1.3K
5	Natural Sciences	15	19	1.4K

José Manuel Guillamón

106

Publications

7.1K

Citations

H-Index

Page 1

	Year	Citations
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region José Manuel Guillamón, Josepa Sabaté, Eladio Barrio, Archives of Microbiology BiologyWine Yeast SpeciesPhylogeneticsRflp AnalysisRapid Identification	1998	325
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, International Journal of Food Microbiology Food ChemistryBiosynthesisFood FermentationVolatile CompoundsFermentation Temperature	2002	258
Temperature Adaptation Markedly Determines Evolution within the Genus<i>Saccharomyces</i> Zoel Salvadó, Francisco Noé Arroyo‐López, José Manuel Guillamón, Applied and Environmental Microbiology BiologyPhylogeneticsMolecular EcologyNatural SciencesExtremophile	2011	251
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, Antonie van Leeuwenhoek	2001	234
Analysis of yeast populations during alcoholic fermentation: A six year follow-up study Gemma Beltran, María-Jesús Torija, Maïté Novo, Systematic and Applied Microbiology BiologyAlcoholic FermentationFood FermentationIn Vitro FermentationYear Follow-up Study	2002	234
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds Gemma Beltran, Maïté Novo, José Manuel Guillamón, International Journal of Food Microbiology Food ChemistryFood FermentationFlavoromicsFermentation TemperatureBiochemical Engineering	2007	225
Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA Josepa Sabate, J. Cano, Braulio Esteve‐Zarzoso, Microbiological Research BiologyRflp AnalysisGeneticsYeastFungal Evolution	2002	211
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, Journal of Agricultural and Food Chemistry	2005	204
Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine N. Hierro, Braulio Esteve‐Zarzoso, Ángel González, Applied and Environmental Microbiology	2006	191
Nitrogen catabolite repression in during wine fermentations Gemma Beltran, Maïté Novo, Nicolás Rozés, FEMS Yeast Research BiologyWine FermentationsBiosynthesisEngineeringFood Fermentation	2004	185

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