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| Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, et al. (2020) Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce. Journal of the Science of Food and Agriculture |
| Belloch C, Pelaez AI, Sánchez J, et al. (2020) . sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection. International Journal of Systematic and Evolutionary Microbiology |
| Perea-Sanz L, Peris D, Belloch C, et al. (2019) DEBARYOMYCES HANSENII METABOLISM OF SULFUR AMINO ACIDS AS PRECURSORS OF VOLATILE SULFUR COMPOUNDS OF INTEREST IN MEAT PRODUCTS. Journal of Agricultural and Food Chemistry |
| Corral S, Belloch C, López-Díez JJ, et al. (2017) Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with D. hansenii yeast. Journal of the Science of Food and Agriculture |
| Mendoza LM, Neef A, Vignolo G, et al. (2017) Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches. Food Microbiology. 67: 1-10 |
| Flores M, Moncunill D, Montero R, et al. (2017) Screening of Debaryomyces hansenii strains for flavor production under reduced concentration of nitrifying preservatives used in meat products. Journal of Agricultural and Food Chemistry |
| Peris D, Arias A, Orlić S, et al. (2017) Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species. Molecular Phylogenetics and Evolution |
| Fasoli G, Barrio E, Tofalo R, et al. (2016) Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses. International Journal of Food Microbiology. 233: 1-10 |
| Peris D, Pérez-Través L, Belloch C, et al. (2016) Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids. Food Microbiology. 53: 31-40 |
| Peris D, Pérez-Través L, Belloch C, et al. (2016) Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids Food Microbiology. 53: 31-40 |