| Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation J Tronchoni, A Gamero, FN Arroyo-López, E Barrio, A Querol International journal of food microbiology 134 (3), 237-243, 2009 | 171 | 2009 |
| High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation A Gamero, R Quintilla, M Groenewald, W Alkema, T Boekhout, ... Food Microbiology 60, 147-159, 2016 | 113 | 2016 |
| Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures A Gamero, J Tronchoni, A Querol, C Belloch Journal of Applied Microbiology 114 (5), 1405-1414, 2013 | 106 | 2013 |
| Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their … J Stribny, A Gamero, R Pérez-Torrado, A Querol International journal of food microbiology 205, 41-46, 2015 | 95 | 2015 |
| Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids A Gamero, P Manzanares, A Querol, C Belloch International Journal of Food Microbiology 145 (1), 92-97, 2011 | 64 | 2011 |
| Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla S Dashko, N Zhou, T Tinta, P Sivilotti, MS Lemut, K Trost, A Gamero, ... Journal of Industrial Microbiology and Biotechnology 42 (7), 997-1010, 2015 | 52 | 2015 |
| Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine A Gamero, W Wesselink, C de Jong Journal of Chromatography A 1272, 1-7, 2013 | 51 | 2013 |
| Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids A Gamero, P Hernández-Orte, A Querol, V Ferreira International journal of food microbiology 147 (1), 33-44, 2011 | 50 | 2011 |
| In vitro investigation of Debaryomyces hansenii strains for potential probiotic properties HS Ochangco, A Gamero, IM Smith, JE Christensen, L Jespersen, ... World Journal of Microbiology and Biotechnology 32, 1-13, 2016 | 43 | 2016 |
| Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker’s yeasts in the modern bakery N Zhou, AJ Schifferdecker, A Gamero, C Compagno, T Boekhout, J Piškur, ... International journal of food microbiology 250, 45-58, 2017 | 40 | 2017 |
| Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions A Gamero, C Belloch, C Ibanez, A Querol PLoS One 9 (5), e97626, 2014 | 34 | 2014 |
| Wine, beer and cider: Unravelling the aroma profile A Gamero, V Ferreira, IS Pretorius, A Querol Molecular mechanisms in yeast carbon metabolism, 261-297, 2014 | 26 | 2014 |
| Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts A Gamero, X Ren, Y Lamboni, C de Jong, EJ Smid, AR Linnemann Fermentation 5 (3), 71, 2019 | 22 | 2019 |
| Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations Y Su, A Gamero, ME Rodríguez, CA Lopes, A Querol, JM Guillamón International journal of food microbiology 310, 108331, 2019 | 20 | 2019 |
| Impact of oral microbiota on flavor perception: From food processing to in-mouth metabolization M Schwartz, F Canon, G Feron, F Neiers, A Gamero Foods 10 (9), 2006, 2021 | 19 | 2021 |
| Aromatic potential of diverse non-conventional yeast species for winemaking and brewing A Gamero, A Dijkstra, B Smit, C de Jong Fermentation 6 (2), 50, 2020 | 18 | 2020 |
| Bactericidal activity of M protein conserved region antibodies against group A streptococcal isolates from the Northern Thai population N Yoonim, C Olive, C Pruksachatkunakorn, S Pruksakorn BMC microbiology 6 (1), 1-7, 2006 | 17 | 2006 |
| Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements Y Su, JM Heras, A Gamero, A Querol, JM Guillamón Journal of Agricultural and Food Chemistry 69 (21), 6022-6031, 2021 | 16 | 2021 |
| Non-conventional yeasts as alternatives in modern baking for improved performance and aroma enhancement N Zhou, T Semumu, A Gamero Fermentation 7 (3), 102, 2021 | 15 | 2021 |
| Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions A Gamero, C Belloch, A Querol Microbial cell factories 14 (1), 1-10, 2015 | 15 | 2015 |
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