Portillo M.C., A. Mas. 2022. Microbial control of wine production: new tools for new challenges. In, J. Miguel Costa (ed). Improving Sustainable Viticulture and Winemaking Practices. Elsevier Academic Press Inc., London, United kingdom. ISBN: 978-0-323-85150-3
Mas, A., Torija, M.J., Beltran, G., Sengun, I. 2020. Winemaking: Microbiology. Chapter 9. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. ISBN 9781138490918
Torija, M.J., Mas, A., Sengun, I., Beltran, G. 2020. Wine yeast: Physiology and Growth factors. Chapter 11. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. ISBN 9781138490918
Bordons, A., Araque, I., Margalef-Català, M., Reguant, C. 2020. Malo-lactic Bacteria in Winemaking. Chapter 12. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. CRC Press, ISBN 9781138490918. https://www.crcpress.com/Wine-Making-Basics-and-Applied-Aspects/Joshi-Ray/p/book/9781138490918
Mas, A., Torija, M.J. 2019. Advances in. Enumeration and identification of Vinegar cultures. In Advances in Vinegar production. A. Bekatorou, ed. Chapter 4. ISBN 9781351208475. https://doi.org/10.1201/9781351208475
Valera, M.J., Mas, A., Torija, M.J. 2019. Current aspects of Wine/Raisin Vinegar Production and fields of improvement. In Advances in Vinegar production. A. Bekatorou, ed. Chapter 11. ISBN 9781351208475. https://doi.org/10.1201/9781351208475
García-García, I., García-Parrilla, M.C., Santos-Dueñas, I.M., Mas, A., Cañete-Rodríguez, A.M. 2019. Strawberry. Chapter 13. In: Valorization of Fruit Processing By-Products. C.M. Galanakis, ed. Academic Press. ISBN: 9780128171066
Bordons A, Bautista-Gallego J, Portillo MC, Mas A (eds.) (2018) Nuevas tendencias en Microbiología de Alimentos. Ed. Universitat Rovira i Virgili, sept. 2018, ISBN 978-84-8424-703-6.
García-Parrilla M.C., Torija, M.J, Mas, A., Cerezo, A.B, Troncoso, A.M. (2017) Vinegars and other fermented Condiments. En: Frías, J., Martínez-Villaluenga, C, Peñas, E. (eds.) Fermented Foods in Health and Disease Prevention, pp 577-591. Academic Press (Elsevier.)
Valera MJ, Torija MJ, Mas A (2017) Detrimental effects of Acetic Acid Bacteria in Foods. Chapter 12. En: I. Yucel (ed), Acetic Acid Bacteria: Fundamentals and Food Applications. CRC Press.
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
JM Guillamón, A Mas. Acetic acid Bacteria. En: Biology of Microorganisms on Grapes, in Must and in Wine. Editado por H. König et al. Springer-Verlag Berlin Heidelberg, 43-64, 2017
Garcia, M., Esteve/Zarzoso, B., Arroyo, (2016) T. Non-Saccharomyces Yeasts: Biotecnological role for Wine Production. Chapter 11. In: Grape and wine Biotecnology. Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-2693-5, Print ISBN 978-953-51-2692-8. Intech, Chapter 11: 249-271
Mas A., Troncoso A.M., García-Parrilla M.C., Torija M.J. (2016) Vinegar. En: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 5, pp. 418-423. Oxford: Academic Press.
Mas, A., Guillamón, J. M., Beltran, G., eds. (2016). Non-conventional Yeast in the Wine Industry. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-053-4
Mas A, Torija MJ, Beltran B, Guillamón JM, Cerezo AB, Troncoso AM, García-Parrilla MC. (2016) Metabolism of serotonin and melatonin in yeast. En: Serotonin and Melatonin: Their Functional Role in Plants, Food, Phytomedicine, and Human Health. G A.Ravishankar A Ramakrishna, eds. CRC Press. Pages 311-316. https://doi.org/10.1201/9781315369334-21