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Cristina Reguant
Cristina Reguant
Verified email at urv.cat
Title
Cited by
Cited by
Year
Lactic acid bacteria from fermented table olives
A Hurtado, C Reguant, A Bordons, N Rozès
Food microbiology 31 (1), 1-8, 2012
2712012
Influence of phenolic compounds on the physiology of Œnococcus œni from wine
C Reguant, A Bordons, L Arola, N Rozes
Journal of Applied Microbiology 88 (6), 1065-1071, 2000
1942000
Microbial population dynamics during the processing of Arbequina table olives
A Hurtado, C Reguant, B Esteve-Zarzoso, A Bordons, N Rozès
Food Research International 41 (7), 738-744, 2008
1422008
Genomic DNA Fingerprinting of Oenococcus oeni Strains by Pulsed-Field Gel Electrophoresis and Randomly Amplified Polymorphic DNA-PCR
G Zapparoli, C Reguant, A Bordons, S Torriani, F Dellaglio
Current Microbiology 40, 351-355, 2000
1302000
Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain)
M del Carmen Portillo, J Franquès, I Araque, C Reguant, A Bordons
International journal of food microbiology 219, 56-63, 2016
1222016
Typification of Oenococcus oeni strains by multiplex RAPD‐PCR and study of population dynamics during malolactic fermentation
C Reguant, A Bordons
Journal of Applied Microbiology 95 (2), 344-353, 2003
1202003
Influence of ethanol and pH on the gene expression of the citrate pathway in Oenococcus oeni
N Olguín, A Bordons, C Reguant
Food microbiology 26 (2), 197-203, 2009
1062009
Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation
M Constantı́, C Reguant, M Poblet, F Zamora, A Mas, JM Guillamón
International journal of food microbiology 41 (3), 169-175, 1998
1031998
Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives
A Hurtado, C Reguant, A Bordons, N Rozès
Food microbiology 27 (6), 731-740, 2010
872010
Non-Saccharomyces in wine: Effect upon Oenococcus oeni and malolactic fermentation
A Balmaseda, A Bordons, C Reguant, J Bautista-Gallego
Frontiers in Microbiology 9, 352041, 2018
732018
Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives
A Hurtado, C Reguant, A Bordons, N Rozès
Food microbiology 26 (8), 827-833, 2009
632009
Detection of arc Genes Related with the Ethyl Carbamate Precursors in Wine Lactic Acid Bacteria
I Araque, J Gil, R Carrete, A Bordons, C Reguant
Journal of agricultural and food chemistry 57 (5), 1841-1847, 2009
622009
Multigenic expression analysis as an approach to understanding the behaviour of Oenococcus oeni in wine-like conditions
N Olguín, A Bordons, C Reguant
International journal of food microbiology 144 (1), 88-95, 2010
572010
Population dynamics of Oenococcus oeni strains in a new winery and the effect of SO2 and yeast strain
C Reguant, R Carreté, M Constantí, A Bordons
FEMS microbiology letters 246 (1), 111-117, 2005
572005
Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions
M Margalef-Català, I Araque, A Bordons, C Reguant, J Bautista-Gallego
Frontiers in Microbiology 7, 224493, 2016
542016
Transcriptomic and proteomic analysis of Oenococcus oeni PSU-1 response to ethanol shock
N Olguín, M Champomier-Vergès, P Anglade, F Baraige, R Cordero-Otero, ...
Food Microbiology 51, 87-95, 2015
522015
Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus
I Araque, A Bordons, C Reguant
Food microbiology 33 (1), 107-113, 2013
512013
Isolation, selection, and characterization of highly ethanol-tolerant strains of Oenococcus oeni from south Catalonia
M Bordas, I Araque, JO Alegret, M El Khoury, P Lucas, N Rozès, ...
Int Microbiol 16 (2), 1131123, 2013
442013
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles
A Hurtado, NB Othman, N Chammem, M Hamdi, S Ferrer, C Reguant, ...
Food microbiology 28 (8), 1514-1518, 2011
382011
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
A Balmaseda, N Rozès, MÁ Leal, A Bordons, C Reguant
International Journal of Food Microbiology 337, 108954, 2021
362021
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