What is she best known for?
The fields of study she is best known for:
Her primary areas of study are Yeast, Saccharomyces cerevisiae, Wine, Saccharomyces and Yeast in winemaking.
The various areas that she examines in her Yeast study include Fermentation, Food science, Botany and Microbiology.
She has researched Fermentation in several fields, including Organoleptic and Food spoilage.
As part of the same scientific family, Amparo Querol usually focuses on Saccharomyces cerevisiae, concentrating on Restriction fragment and intersecting with Mitochondrial DNA, Flavor and Yeast strain.
Her research integrates issues of Biochemistry and Saccharomyces kudriavzevii in her study of Wine.
Her study with Saccharomyces involves better knowledge in Genetics.
Her most cited work include:
- Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. (796 citations)
- Molecular monitoring of wine fermentations conducted by active dry yeast strains. (434 citations)
- A Comparative Study of Different Methods of Yeast Strain Characterization (326 citations)
What are the main themes of her work throughout her whole career to date?
Her main research concerns Yeast, Saccharomyces cerevisiae, Wine, Saccharomyces and Fermentation.
The study incorporates disciplines such as Food spoilage, Food science, Botany and Microbiology in addition to Yeast.
Her Food science research is multidisciplinary, incorporating perspectives in Competition and Bacteria.
Her research investigates the connection with Saccharomyces cerevisiae and areas like Virulence which intersect with concerns in Candida albicans.
Amparo Querol combines subjects such as Ethanol fermentation, Yeast in winemaking and Biotechnology with her study of Wine.
Her Saccharomyces research incorporates elements of Adaptation and Hybrid.
She most often published in these fields:
- Yeast (58.96%)
- Saccharomyces cerevisiae (49.53%)
- Wine (37.26%)
What were the highlights of her more recent work (between 2017-2021)?
- Yeast (58.96%)
- Saccharomyces cerevisiae (49.53%)
- Food science (28.77%)
In recent papers she was focusing on the following fields of study:
Amparo Querol focuses on Yeast, Saccharomyces cerevisiae, Food science, Fermentation and Wine.
She works on Yeast which deals in particular with Acetic acid bacteria.
In the subject of general Saccharomyces cerevisiae, her work in Saccharomyces kudriavzevii is often linked to Biochemical engineering, thereby combining diverse domains of study.
Her work deals with themes such as Saccharomyces and Saccharomyces eubayanus, which intersect with Food science.
Her study in the field of Ethanol fermentation also crosses realms of Metabolome.
Her Wine study integrates concerns from other disciplines, such as Competition, Saccharomyces uvarum, Yeast in winemaking and Hybrid.
Between 2017 and 2021, her most popular works were:
- On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids. (40 citations)
- Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids (31 citations)
- Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces (18 citations)
In her most recent research, the most cited papers focused on:
The scientist’s investigation covers issues in Wine, Food science, Yeast, Winemaking and Saccharomyces cerevisiae.
A large part of her Wine studies is devoted to Fermentation in winemaking.
The Yeast study combines topics in areas such as Unfolded protein response, Lipid metabolism and Cell biology.
The concepts of her Winemaking study are interwoven with issues in Yeast in winemaking, Ethanol fermentation, Saccharomyces, Saccharomyces species and Hybrid.
Her work focuses on many connections between Saccharomyces and other disciplines, such as Biotechnology, that overlap with her field of interest in Food safety and Species level.
Amparo Querol focuses mostly in the field of Saccharomyces cerevisiae, narrowing it down to matters related to Fermentation and, in some cases, Saccharomyces kudriavzevii, Competition, Adaptation and Gene.
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
