Portillo, M.C., E Tena-Garcia, E. Vila, J.M. Rigol, N. Rozes. 2023. Sanitisation of wine-ageing barrels using near Ultraviolet radiation. IVES Technical Reviews. https://doi.org/10.20870/IVES-TR.2023.7467
Mas, A., M.J. Torija, G. Beltran, M.C. Portillo. 2022. Control Microbiológico y la importancia de la biodiversidad en la vinificación. Semana Vitivinícola Nº 3612.
Jouhten P, ...., Beltran G, ..., Mas A, ..., Gonzalez R, Morales P, Patil KR (2021) Predictive evolution of metabolic phentypes using model-designed selection niches. bioRxiv preprint https://doi.org/10.1101/2021.05.14.443989
Balmaseda A, Martín-García A, Leal MA, Rozès N, Bordons A, Reguant C (2021) Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation. IVES Technical Reviews Vine & Wine, 9 April 2021. https://ives-technicalreviews.eu/article/view/4661
Fernández D, Reguant C, Canals JM, Bordons A, Zamora F* (2020) La fermentación maloláctica en botella de los vinos espumosos: ¿qué problemas genera y cómo se pueden evitar? ACENOLOGÍA 23.4.20. http://www.acenologia.com/cienciaytecnologia/fml_botella_espumosos_cienc175_0420.htm
Reguant C, Balmaseda A, Ferrando N, Bordons A (2019) Impacto del uso de levaduras no-Saccharomyces sobre la fermentación maloláctica del vino. Revista Alimentaria 502, 28-30
Bordons A, García de F. Minguillón G (2018) XXI Congreso Nacional de Microbiología de Alimentos. Sem@Foro 66, dic. 2018, 30-31
García, M., Esteve-Zarzoso, B., Cabellos, J.M., Arroyo, T. Advances in the study of Candida stellata (2018) Fermentation, 4 (3), art. no. 74.
Mas, A. Wine, In Reference Module in Life Sciences, Elsevier, 2017, ISBN: 978-0-12-809633-8, http://dx.doi.org/10.1016/B978-0-12-809633-8.13126-7
Kioroglou D., Lleixà J., Mas A., Portillo M.C. (2018). Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation, 4, 7; doi:10.3390/fermentation4010007
F. Sainz, A Mas, MJ Torija. Draft Genome Sequence of Acetobacter malorum CECT 7742, a Strain Isolated from Strawberry Vinegar. Genome Announcements, 4(3):e00620-16. doi:10.1128/genomeA.00620-16.
F. Sainz, A Mas, MJ Torija. Sequences of Gluconobacter cerinus CECT 9110 and Gluconobacter japonicus CECT 8443, Acetic Acid Bacteria Isolated from Grape Must. Genome Announcements. 4(3):e00621-16. doi:10.1128/genomeA.00621-16
A Mas, B Padilla, B Esteve-Zarzoso, G Beltran, C Reguant, A Bordons. Taking Advantage of Natural Biodiversity for Wine Making: The WILDWINE Project. Agriculture and Agricultural Science Procedia. 8, 4-9, 2016, doi:10.1016/j.aaspro.2016.02.002
G. Cordero-Bueso, B., Esteve-Zarzoso, M. Gil-Díaz, M. García, JM Calebellos, T. Arroyo. Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation 2016, 2, 7.DOI: 10.3390/fermentation2010007
Mas A, Reguant C, Torija MJ, Beltran G, Esteve-Zarzoso B, Araque I, Portillo MC, Bautista J, Bordons A (2016) Grupo de Biotecnología Enológica de la Universitat Rovira i Virgili, SEM@FORO 62, 47-48
MJ Valera, A Poehlein, MJ Torija, FS Haack, R Daniel, WR Streit, E Mateo, A Mas. Draft genome sequence of Komagataeibacter europaeus CECT 8546, a cellulose-producing strain of vinegar produced by the traditional method. GenomeA, 2015
A Mas, MJ Torija, MC García-Parrilla, A Troncoso. Acetic acid bacteria and the production and quality of wine vinegar. The World Scientific Journal, 2014, Article ID394671, 6 pages, 2014.
D. Navarro, E. Mateo, MJ Torija, A. Mas. Acetic acid bacteria in grapemust. Acetic Acid Bacteria, 2:e4, 19-23, 2013. doi:10.4081/aab.2013.e4.