José Manuel Guillamón Navarro-rekin lankidetzan egindako argitalpenak (6)

2013

  1. Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

    Annals of Microbiology, Vol. 63, Núm. 1, pp. 393-398

2010

  1. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

    International Journal of Food Microbiology, Vol. 141, Núm. 1-2, pp. 56-62

  2. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

    Food Microbiology, Vol. 27, Núm. 2, pp. 257-265

  3. Population dynamics of acetic acid bacteria during traditional wine vinegar production

    International Journal of Food Microbiology, Vol. 138, Núm. 1-2, pp. 130-136

2009

  1. Effect of wood type and thickness on acetification kinetics in traditional vinegar production

    International Journal of Wine Research, Vol. 1, Núm. 1, pp. 155-160

2008

  1. Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods

    International Journal of Food Microbiology, Vol. 128, Núm. 2, pp. 336-341