Marta E. Farı́as - Concepedia

Author

Marta E. Farı́as

Also Known As

Farias, Marta Elena, Marta E. FARIAS, Marta E. Farías, Marta E. Farı́as, Marta Elena Farías, Marta Farías, Sosa, Oscar Antonio

Publications

597

Citations

H-Index

Concepts

All Affiliations

National University of Tucumán Centro Científico Tecnológico - Tucumán Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de Cuyo Centro Científico Tecnológico - San Juan

About

Marta E. Farı́as is an author at National University of Tucumán specializing in microbiology, food fermentation, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	151
2	Biochemistry	3	3	75
3	Engineering	2	2	155
4	Natural Sciences	2	2	60
5	Health Sciences	1	1	31

Marta E. Farı́as

Publications

543

Citations

H-Index

Page 1

	Year	Citations
Effect of Gallic Acid and Catechin on<i>Lactobacillus hilgardii</i>5w Growth and Metabolism of Organic Compounds María Rosa Alberto, Marta E. Farı́as, Marı́a C. Manca de Nadra Journal of Agricultural and Food Chemistry	2001	137
Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains Lucía M. Mendoza, Marı́a C. Manca de Nadra, Marta E. Farı́as Biotechnology Letters BiologyIndustrial MycologyBiosynthesisMetabolic BehaviorFood Fermentation	2007	80
Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity María Gabriela Merín, Lucía M. Mendoza, Marta E. Farı́as, International Journal of Food Microbiology BiologyEngineeringFood FermentationWine Grape EcosystemBiotechnology	2011	75
Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina Lucía M. Mendoza, María Gabriela Merín, Vilma I. Morata, Journal of Industrial Microbiology & Biotechnology	2011	57
Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance Lucía M. Mendoza, Marı́a C. Manca de Nadra, Marta E. Farı́as Food Research International BiologyBiochemistryOenological RelevanceNatural SciencesLactic Acid Bacteria	2010	41
Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture Lucía M. Mendoza, Marı́a C. Manca de Nadra, Elena Bru, Journal of Industrial Microbiology & Biotechnology	2008	36
Effect of Wine Phenolic Compounds on Lactobacillus hilgardii 5w Viability María Rosa Alberto, Marta E. Farı́as, Marı́a C. Manca de Nadra Journal of Food Protection Food ChemistryWine Phenolic CompoundsFood FermentationWine PerceptionBiotechnology	2002	31
Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking Miguel Fernández de Ullivarri, Lucía M. Mendoza, Raúl R. Raya, Biotechnology Letters	2011	22
Interaction between Oenococcus oeni and Lactobacillus hilgardii isolated from wine. Modification of available nitrogen and biogenic amine production Pedro Adrián Aredes Fernández, Marta E. Farı́as, Marı́a C. Manca de Nadra Biotechnology Letters Biogenic Amine ProductionFood FermentationBiotechnologyMicrobial PhysiologyMicrobial Ecology	2010	20
Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol Marı́a C. Manca de Nadra, Marta E. Farı́as, Encarnación Pueyo, Food Control BiosynthesisBioorganic ChemistryBiotransformationBiochemistryReactive Nitrogen Specie	2004	19

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