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 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.
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.
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.
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers.
B. Esteve-Zarzoso;C. Belloch;F. Uruburu;A. Querol.
International Journal of Systematic and Evolutionary Microbiology (1999)
Molecular monitoring of wine fermentations conducted by active dry yeast strains.
Amparo Querol;Eladio Barrio;Tomás Huerta;Daniel Ramón.
Applied and Environmental Microbiology (1992)
A Comparative Study of Different Methods of Yeast Strain Characterization
Amparo Querol;Eladio Barrio;Daniel Ramón.
Systematic and Applied Microbiology (1992)
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region
José Manuel Guillamón;Josepa Sabaté;Eladio Barrio;Josep Cano.
Archives of Microbiology (1998)
Molecular Characterization of a Chromosomal Rearrangement Involved in the Adaptive Evolution of Yeast Strains
José E. Pérez-Ortı́n;Amparo Querol;Sergi Puig;Eladio Barrio.
Genome Research (2002)
Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations
Sara S. González;Sara S. González;Eladio Barrio;Jürg Gafner;Amparo Querol.
Fems Yeast Research (2006)
Role of yeasts in table olive production.
F.N. Arroyo-López;A. Querol;J. Bautista-Gallego;A. Garrido-Fernández.
International Journal of Food Microbiology (2008)
Adaptive evolution of wine yeast.
Amparo Querol;M.Teresa Fernández-Espinar;Marcel.lı́ del Olmo;Marcel.lı́ del Olmo;Eladio Barrio.
International Journal of Food Microbiology (2003)
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
F. Noé Arroyo-López;Sandi Orlić;Sandi Orlić;Amparo Querol;Eladio Barrio.
International Journal of Food Microbiology (2009)
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
Carmela Belloch;Sandi Orlic;Sandi Orlic;Eladio Barrio;Amparo Querol.
International Journal of Food Microbiology (2008)
University of Valencia
Spanish National Research Council
Biopolis (Spain)
Wageningen University & Research
Catholic University of the Sacred Heart
University of Porto
Leibniz Association
University of Zaragoza
Spanish National Research Council
University of Copenhagen
INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Publications: 39
Profile was last updated on December 6th, 2021.
Research.com Ranking is based on data retrieved from the Microsoft Academic Graph (MAG).
The ranking d-index is inferred from publications deemed to belong to the considered discipline.
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: