Lactic acid bacteria from fermented table olives A Hurtado, C Reguant, A Bordons, N Rozès Food microbiology 31 (1), 1-8, 2012 | 273 | 2012 |
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 | 196 | 2000 |
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 | 144 | 2008 |
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 | 130 | 2000 |
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 | 123 | 2016 |
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 | 120 | 2003 |
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 | 106 | 2009 |
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 | 103 | 1998 |
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 | 87 | 2010 |
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 | 74 | 2018 |
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 | 63 | 2009 |
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 | 63 | 2009 |
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 | 57 | 2010 |
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 | 57 | 2005 |
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 | 55 | 2016 |
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 | 54 | 2015 |
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 | 51 | 2013 |
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 | 44 | 2013 |
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 | 38 | 2011 |
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 | 37 | 2021 |