Montse Poblet

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

Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer.

Alfredo Sahagun Ruiz, Montse Poblet, Albert Mas et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 2000 · 155 citations

Biology, Acetic Acid Bacteria, Microbial Systematics +14

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

Ángel González, N. Hierro, Montse Poblet et al. · International Journal of Food Microbiology · 2005 · 93 citations

Biology, Strain Evolution, Wine Production +7

Population dynamics of acetic acid bacteria during traditional wine vinegar production

Carlos Vegas, Estíbaliz Mateo, Ángel González et al. · International Journal of Food Microbiology · 2010 · 92 citations

Acetic Acid Bacteria, Food Fermentation, Microbial Contamination +6