Morcillo-Parra MA, Beltran G, Mas A, Torija MJ (2020) Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae. Microorganisms 8, 853. https://doi.org/10.3390/microorganisms8060853
Fernández-Cruz E, Carrasco-Galán F, Cerezo-López AB, Valero E, Morcillo-Parra MA, Beltran G, Torija MJ, Troncoso A, García-Parrilla MC (2020). Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers. Food Chemistry 331, 127192. https://doi.org/10.1016/j.foodchem.2020.127192
Zhu X, Navarro Y, Mas A, Torija MJ, Beltran G (2020) A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield. Microorganisms 8, 658. https://www.mdpi.com/2076-2607/8/5/658
Roca-Mesa H, Sendra S, Mas A, Beltran G, Torija MJ (2020) Nitrogen Preferences during Alcoholic Fermentation of Different Non‐Saccharomyces Yeasts of Oenological Interest. Microorganisms 8, 157. https://doi.org/10.3390/microorganisms8020157
Martín-García A, Balmaseda A, Bordons A, Reguant C (2020) Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation. OenoOne 54, 1, 101-108. https://doi.org/10.20870/oeno-one.2020.54.1.2906
Morcillo-Parra MA, González, B, Beltran G, Mas A, Torija MJ (2020) Melatonin and glycolytic protein interaction are related to yeast fermentative capacity. Food Microbiology 87 103398. https://doi.org/10.1016/j.fm.2019.103398
Vargas-Trinidad AS, Lerena MC, Alonso-del-Real J, Esteve-Zarzoso B, Mercado LA, Mas A, Querol A, Combina M (2020) Effect of transient thermal shocks on alcoholic fermentation performance. International Journal of Food Microbiology, 312: 108362, https://doi.org/10.1016/j.ijfoodmicro.2019.108362
