Mendoza, S.N., Saa, P.A., Teusink, B., Agosin, E. (2022). Metabolic Modeling of Wine Fermentation at Genome Scale. In: Cortassa, S., Aon, M.A. (eds) Computational Systems Biology in Medicine and Biotechnology. Methods in Molecular Biology, vol 2399. Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1831-8_16 (2022)

Metabolic modelling of wine fermentation at genome scale

Computational Systems Biology in Medicine and Biotechnology 395–454

Eyheramendy S., Saa P., Undurraga E.A., Valencia C., López C., Méndez L., Pizarro-Berdichevsky J., Finkelstein-Kulka A., Solari S., Salas N., Bahamondes P., Ugarte M., Barceló P., Arenas M., Agosin E. (2021)

Screening of COVID-19 cases through a Bayesian network symptoms model and psychophysical olfactory test

iScience

Ibáñez F., Saa P., Bárzaga L., Duarte M., Fernández M., Agosin E., Pérez-Correa J.R. (2021)

Simulation-based assessment of probing and model-based control strategies for robust operation of high-cell density cultures in fed-batch mode

Computers & Chemical Engineering 107545

López J., Bustos D., Conrado C., Arenas N., Saa P. Agosín E. (2020)

Engineering Saccharomyces cerevisiae for the overproduction of ?-ionone and its precursor ?-carotene

Frontiers in Bioengineering and Biotechnology 8 Article 578793

Cataldo V.F., Salgado V., Saa P.A., Agosín E. (2020)

Genomic integration of unclonable gene expression cassettes in Saccharomyces cerevisiae using rapid cloning-free workflows

MicrobiologyOpen e978 9

Cataldo V.F., Arenas N., Salgado V., Camilo C., Ibáñez F., Agosín E. (2020)

Heterologous production of the epoxycarotenoid violaxanthin in Saccharomyces cerevisiae

Metabolic Engineering 59 53-63

Acevedo W., Cañón P., Gómez-Alvear F., Huerta J., Aguayo D., Agosín E. (2020)

L-Malate (-2) protonation state is required for efficient decarboxylation to L-lactate by the malolactic enzyme of Oenococcus oeni

Molecules 25 15 3431

Lopez J., Catado V.F., Peña M., Saa P.A., Saitua F., Ibaceta M., Agosin E. (2019)

Build Your Bioprocess on a Solid Strain—β-Carotene Production in Recombinant Saccharomyces cerevisiae

Frontiers in Bioengineering and Biotechnology 7 171

Torres, P., Saa, P.A., Albiol, J., Ferrer, P., Agosin, E., Contextualizedgenome-scale model unveils high-order metabolic effects of the specific growth rate and oxygenationlevel in recombinant Pichia pastoris, Metabolic Engineering Communications (2019), doi: https://doi.org/10.1016/j.mec.2019.e00103. (2019)

Contextualized genome-scale model unveils high-order metabolic effects of the specific growth rate and oxygenation level in recombinant Pichia pastoris

Metabolic Engineering Communications e00103

Saa P, Cortés M, López J, Bustos D, Maass A, Agosin E. (2019)

Expanding metabolic capabilities through novel pathway designs: computational tools and case studies

Biotechnology Journal 1800734

Estay K., Lestringant P., Pan S., Zhong F., Capitaine C., Agosin E., Guinard J-X. (2019)

Influencers of children’s vegetable liking - A look from a social and cultural perspective

Journal of Sensory Studies e12534

Werner N., Ramirez-Sarmiento C., Agosin E. (2019)

Protein engineering of carotenoid cleavage dioxygenases to optimize b-ionone biosynthesis in yeast cell factories

Food Chemistry 299 125089

Schriever V.A., Agosin E., Altundag A., Avni H., Cao Van H., Cornejo C., de los Santos G., Fishman G., Fragola C.-, Guarneros M., Gupta N., Hudson R., Kamel R., Knaapila A., Konstantinidis I., Landis B.N., Larsson M., Lundström J.N., Macchi A., et al. (2018)

Development of an International Odor Identification Test for Children: The Universal Sniff Test

Journal of Pediatrics 198 265-272

Salinas F., Rojas V., Delgado V., Agosin E. and Larrondo L.F. (2018)

Fungal Light-Oxygen-Voltage Domains for Optogenetic Control of Gene Expression and Flocculation in Yeast

mBio 9 4 14pp

Acevedo W., Ramírez-Sarmiento C. and Agosín E. (2018)

Identifying the Interactions between Natural, Non-Caloric Sweeteners and The Human Sweet Receptor by Molecular Docking

Food Chemistry 264 164–171

Contreras A., Ribbeck M., Gutiérrez G.D., Cañon P.M., Mendoza S.N. and Agosin E. (2018)

Mapping the Physiological Response of Oenococcus oeni to Ethanol Stress Using an Extended Genome-Scale Metabolic Model

Frontiers in Microbiology 9 20pp

Acevedo W., Capitaine C., Rodríguez R., Araya-Durán I., González-Nilo F., Pérez-Correa J.R., and Agosin E. (2018)

Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi-objective decision modeling and sensory validation

Journal of Sensory Studies 33 6 9pp

Lezaeta A., Bordeu E., Agosin E., Pérez-Correa J.R. and Varela P. (2018)

White wines aroma recovery and enrichment: sensory-led aroma selection and consumer perception

Food Research International 108 595 - 603

Torres P., Cerri M.O., de Arruda Ribeiro M.P., Pérez-Correa J.R. and Agosin E. (2017)

Automated algorithm to determine kLa considering system delay

Journal of Chemical Technology and Biotechnology 92 7 1630-1637

Zúñiga-López M.C., Laurie V.F., Barriga-González G., Folch-Cano C., Fuentes J., Agosin E. and Olea-Azar C. (2017)

Chemical and Biological Properties of Phenolics in Wine: Analytical Determinations and Health Benefits

Current Organic Chemistry 21 4 357-367

Saitua F., Torres P., Pérez-Correa J.R. and Agosin E. (2017)

Dynamic Genome-Scale Metabolic Modeling of the Yeast Pichia Pastoris

BMC Systems Biology 11 27 21pp

Mendoza S.N., Cañón P.M., Contreras A., Ribbeck M. and Agosin E. (2017)

Genome-scale reconstruction of the metabolic network in Oenococcus oeni to assess wine malolactic fermentation

Frontiers in Microbiology 8 16pp

Rubat S., Varas I., Sepúlveda R., Almonacid D., González-Nilo F. AND Agosin E. (2017)

Increasing the intracellular isoprenoid pool in Saccharomyces cerevisiae by structural fine-tuning of a bifunctional farnesyl diphosphate synthase

FEM Yeast Research 17 4 9pp

Salinas F., Rojas V., Delgado V., Agosin E. and Larrondo L.F. (2017)

Optogenetic switches for light-controlled gene expression in yeast

Applied Microbiology and Biotechnology 101 7 2629-2640

Cataldo V.F., López J., Cárcamo M. and Agosin E. (2016)

Chemical vs. biotechnological synthesis of C13-apocarotenoids: current methods, applications and perspectives

Applied Microbiology and Biotechnology 100 13 5703-5718

Acevedo W., González-Nilo F. and Agosin E. (2016)

Docking and Molecular Dynamics of Steviol Glycoside–Human Bitter Receptor Interactions

Journal of Agricultural and Food Chemistry 64 40 7585–7596

Cerda-Drago T.G., Agosin E. and Pérez-Correa J.R. (2016)

Modelling the oxygen dissolution rate during oenological fermentation

Biochemical Engineering Journal 106 97-106

Pavéz C., Agosín E. and Steinhaus M. (2016)

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography–Olfactometry and Stable Isotope Dilution Assays

Journal of Agricultural and Food Chemistry 64 17 3417-3421

Pavez C., Steinhaus M., Casaubon G., Schieberle P. and Agosin E. (2015)

Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wines

Australian Journal of Grape and Wine Research 21 2 189-193

López J., Essus K., Kim I-K., Pereira R., Herzog J., Siewers V., Nielsen J. and Agosín E. (2015)

Production of b-ionone by combined expression of carotenogenic and plant CCD1 genes in Saccharomyces cerevisiae

Microbial Cell Factories 14 84 13pp

Sánchez B.J., Pérez-Correa J.R. and Agosin E. (2014)

Construction of robust dynamic genome-scale metabolic model structures of Saccharomyces cerevisiae through iterative re-parameterization

Metabolic Engineering 25 159-173

Zúñiga M.C., Pérez-Roa R.E., Olea-Azar C., Laurie F. and Agosin E. (2014)

Contribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity of Carménère wines

Journal of Food Composition and Analysis 35 1 37–43

Cárcamo M., Saa P.A., Torres J., Torres S., Mandujano P., Pérez-Correa J.R. and Agosin E. (2014)

Effective Dissolved Oxygen Control Strategy for High-Cell-Density Cultures

IEEE Latin America Transactions 12 3 389-394

Prat L., Espinoza M.I., Agosín E. and Silva H. (2014)

Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)

Journal of the Science of Food and Agriculture 94 4 752-759

Espinoza M.I., Vincken J-P., Sanders M., Castro C., Stieger M. and Agosin E. (2014)

Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts

Journal of Agricultural and Food Chemistry 62 49 11797–11804

Orellana M., Aceituno F.F., Slater A.W., Almonacid L., Melo F. and Agosin E. (2014)

Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions

FEM Yeast Research 14 3 412-424

Moenne M.I., Saa P., Laurie F., Pérez-Correa J.R. and Agosin E. (2014)

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

Food and Bioprocess Technology

Latorre G., Besa P., Parodi C.G., Ferrer V., Azocar L., Quirola M., Villaroel L., Miquel J.F., Agosin E. and Chianale J. (2014)

Prevalence of Lactose Intolerance in Chile: A Double-Blind Placebo Study

Digestion 90 1 18–26

Moenne I., Mouret J.R., Sablayrolles J.M., Agosin E. and Farines V. (2013)

Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation. http://dx.doi.org/10.1016/j.procbio.2013.06.033

Process Biochemistry 48 10 1453-1461

Vergara-Salinas J., Bulnes P., Zúñiga M.C., Pérez-Jiménez J., Torres J.L., Mateos-Martín M.L., Agosín E. and Pérez-Correa J.R. (2013)

Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation. http://dx.doi.org/10.1021/jf4010143

Journal of Agricultural and Food Chemistry 61 28 6929–6936

Saa P., Pérez-Correa J.R., Celentano D. and Agosin E. (2013)

Impact of carbon dioxide injection on oxygen dissolution rate during oxygen additions in a bubble column. http://dx.doi.org/10.1016/j.cej.2013.07.081

Chemical Engineering Journal 232 157-166

Jewett M., Workman C., Intawat N., Pizarro F., Agosin E., Hellgren L. and Nielsen J. (2013)

Mapping condition dependent regulation of lipid metabolism in saccharomyces cerevisiae. http://dx.doi.org/10.1534/g3.113.006601

G3-Genes Genomes Genetics

Vergara-Salinas J., Pérez-Jiménez J., Torres J.L., Agosín E. and Pérez-Correa R. (2012)

Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme ( Thymus vulgaris ). http://dx.doi.org/10.1021/jf3027759

Journal of Agricultural and Food Chemistry 60 44 10920-10929

Mariotti M., Granby K., Fromberg A., Risum J., Agosin E. and Pedreschi F. (2012)

Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions. http://dx.doi.org/10.1021/jf3022699

Journal of Agricultural and Food Chemistry 60 40 10162–10169

Saa P., Moenne M., Pérez J.R. and Agosin E. (2012)

Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations. http://dx.doi.org/10.1007/s00449-012-0703-7

Bioprocess and Biosystems Engineering 35 7 1167-1178

Aceituno, F., Orellana M., Torres J., Mendoza S., Slater A., Melo F. and Agosin E. (2012)

Oxygen response of the wine yeast saccharomyces cerevisiae EC1118 strain grown under carbon-sufficient, nitrogen-limited oenological conditions. http://dx.doi.org/10.1128/AEM.02305-12

Applied and Environmental Microbiology 78 23

Laurie F., Zúñiga M.C., Carrasco V., Santos L., Cañete A., Olea C., Ugliano M. and Agosin E. (2012)

Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro. http://dx.doi.org/10.1016/j.foodchem.2011.09.138

Food Chemistry 131 4 1510-1516

Vargas F.A., Pizarro F., Perez-Correa J.R. and Agosin E. (2011)

Expanding a dynamic flux balance model of yeast fermentation to genome-scale. http://dx.doi.org/10.1186/1752-0509-5-75

BMC Systems Biology 5 75

Zenteno M.I., Pérez-Correa J.R., Gelmi C. and Agosin E. (2010)

Modeling temperature gradients in wine fermentation tanks

Journal of Food Engineering 99 1 40-48

Graber M.F., Pérez-Correa J.R., Verdugo G., del Valle J.M. and Agosin E. (2010)

Spinning cone column isolation of rosemary essential oil

Food Control 21 5 615–619

Molina A.M., Guadalupe V., Varela C., Swiegers J., Pretorius I. and Agosin E. (2009)

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. http://dx.doi.org/10.1016/j.foodchem.2009.03.116

Food Chemistry 117 2 189-195

Larraín M., Guesalaga A.R. and Agosín E. (2008)

A multipurpose portable instrument for determining ripeness in wine grapes using NIR spectroscopy. http://dx.doi.org/10.1109/TIM.2007.910098

IEEE Transactions on Instrumentation and Measurement 57 2 294-302

Urtubia A., Pérez-Correa R., Pizarro F. and Agosin E. (2008)

Exploring the applicability of MRI spectroscopy to detect early indications of wine fermentation problems. http://dx.doi.org/10.1016/j.foodcont.2007.04.017

Food Control 19 4 382-388

Pizarro F., Jewett M., Nielsen J. and Agosin E. (2008)

Growth temperature exerts a differential physiological and transcriptional response in laboratory and wine strains of Saccharomyces cerevisiae. http://dx.doi.org/10.1128/AEM.00602-08

Applied and Environmental Microbiology 74 20 6358-6368

Osorio D., Pérez-Correa J.R., Agosin E. and Cabrera M. (2008)

Soft-sensor for on-line estimation of ethanol concentrations in wine stills. http://dx.doi.org/10.1016/j.jfoodeng.2008.01.011

Journal of Food Engineering 87 4 571-577

Pizarro F., Vargas F.A. and Agosin E. (2007)

A systems biology perspective of wine fermentations. http://dx.doi.org/10.1002/yea.1545

Yeast 24 11 977-991

Fernández K., Kennedy J.A. and Agosin E. (2007)

Characterization of vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins. http://dx.doi.org/10.1021/jf063232b

Journal of Agricultural and Food Chemistry 55 9 3675-3680

Fernández K., Labarca X., Bordeu E., Guesalaga A. and Agosin E. (2007)

Comparative study of wine Tannin classification using fourier transform mid-infrared spectrometry and sensory analysis. http://dx.doi.org/10.1366/000370207782597120

Applied Spectroscopy 61 11 1163-1167

Pizarro F., Varela C., Martabit C., Bruno C., Pérez-Correa J.R. and Agosin E. (2007)

Coupling kinetic expressions and metabolic networks for predicting wine fermentations. http://dx.doi.org/10.1002/bit.21494

Biotechnology and Bioengineering 98 5 986-998

Molina A.M., Swiegers J.H., Varela C., Pretorius I.S. and Agosin E. (2007)

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. http://dx.doi.org/10.1007/s00253-007-1194-3

Applied Microbiology and Biotechnology 77 3 675-687

Belancic A. and Agosin E. (2007)

Methoxypyrazines in grapes and wines of Vitis vinifera ev. Carmenere.

American Journal of Enology and Viticulture 58 4 462-469

Fernández K. and Agosin E. (2007)

Quantitative analysis of red wine tannins using Fourier-Transform Mid-Infrared Spectrometry. http://dx.doi.org/10.1021/jf071193d

Journal of Agricultural and Food Chemistry 55 18 7294-7300

Iraguen V., Guesalaga A., Agosin E. (2006)

A portable non-destructive volume meter for wine grape clusters

Measurement Science & Technology 17 N92-N96

Malig R., Varela C., Agosin E., Melo F. (2006)

Accurate and unambiguos tag-to-gen mapping in serial analysis of gene expression

BMC Bioinformatics 2006 7 487

Carpinelli J., Krämer R., Agosin E. (2006)

Metabolic engineering of Corynebacterium glutamicum for Trehalose overproduction: Role of the TreYZ Trehalose biosynthetic pathway

Applied and Environmental Microbiology 72 3 1949-1955

Raghunathan A.U., Pérez-Correa J.R., Agosin E., Biegler L.T. (2006)

Parameter estimation in metabolic flux balance models for batch fermentation-formulation and soluction using differential variational inequalities

Annals of Operations Research 148 251-270

Peña y Lillo M., Agosin E., Belancic A., Latrille E. (2005)

Chemical markers for tracking the sensory contribution of production stages in muscat wine distillates

Journal of Food Science 70 7 432-441

Peña y Lillo M., Latrille E., Casaubon G., Agosin E., Bordeu E., Martin N. (2005)

Comparison between odour and aroma profiles of Chilean Pisco spirit

Food Quality and Preference 16 59-70

Corona A., Sáez D., Agosin E. (2005)

Effect of water activity on gibberellic acid production by Gibberella fujikuroi under solid-state fermentation conditions

Process Biochemistry 40 2655-2658

Padilla L., Agosin E. (2005)

Heterologous expression of Escherichia coli ppsA (phosphoenolpyruvate synthetase) and galU (UDP-glucose pyrophosphorylase) genes in Corynebacterium glutamicum, and its impact on trehalose synthesis

Metabolic Engineering 7 4 260-268

Varela C., Cárdenas J., Melo F., Agosin E. (2005)

Quantitative analysis of wine yeast gene expression profiles under winemaking conditions

Yeast 22 369-383

Ugarte P., Agosin E., Bordeu E., Villalobos J.I. (2005)

Reduction of 4-Ethylguaiacol concentration in red wines using reverse osmosis and adsorption

American Journal of Enology and Viticulture 56 1 30-36

Osorio D., Pérez-Correa R., Biegler L.T., Agosin E. (2005)

Wine distillates: Practical operating recipe formulation for stills

Journal of Agricultural and Food Chemistry 53 6326-6331

Varela C., Pizarro F., Agosin E. (2004)

Biomass content governs fermentation rate in nitrogen-deficient wine musts

Applied and Environmental Microbiology 70 6 3392-3400

von Meien O.F., Luz Jr. L.F.L., Mitchell D.A., Pérez-Correa J.R., Agosin E., Fernández-Fernández M., Arcas J.A. (2004)

Control strategies for intermittently mixed, forcefully aerated solid-state fermentation bioreactors based on the analysis of a distributed parameter model

Chemical Engineering Science 59 4493-4504

Padilla L., Morbach S., Krämer R., Agosin E. (2004)

Impact of heterologus expresion of Escherichia coli UDP-Glucose pyrophosphorylase on trehalose and glycogen sintesis in Corynebacterium glutamicum

Applied and Environmental Microbiology 70 7 3845-3854

Andaur J., Guesalaga A., Agosin E., Guarini M., Irarrázaval P. (2004)

Magnetic resonance imaging for nondestructive analysis of wine

Journal of Agricultural and Food Chemistry 52 165-170

Urtubia A., Pérez-Correa J.R., Meurens M., Agosin E. (2004)

Monitoring large scale wine fermentations with infrared spectroscopy

Talanta 64 778-784

Varela C.A., Baez M.E., Agosin E. (2004)

Osmotic stress response: Quantification of cell maintenance and metabolic fluxes in a lysine-overproducing strain of Corynebacterium glutamicum

Applied and Environmental Microbiology 70 7 4222-4229

Padilla L., Krämer R., Stephanopulus G., Agosin E. (2004)

Overproduction of Trehalose: heterologous expression of escherichia coli Trehalose-6-Phosphate synthase and Trehalose-6-Phosphate phosphatase in Corynebacterium glutamicum

Applied and Environmental Microbiology 70 1 370-376

Bordeu A., Formas G., Agosin E. (2004)

Proposal for a standardized set of sensory terms for Pisco, a young muscat wine distillate

American Journal of Enology and Viticulture 55 1 104-107

Osorio D., Pérez-Correa R., Belancic A., Agosin E. (2004)

Rigorous dynamic modeling and simulation of wine distillations

Food Control 15 515-521

Belancic A., Gunata Z., Vallier M-J., Agosin E. (2003)

B-Glucoside from the grape native yeast debaryomyces vanrijiae: Purification, characterization, and its effect on monoterpene content of a muscat grape juice

Journal of Agricultural and Food Chemistry 51 5 1453-1459

"Pérez-Correa, R. & Agosin, E. (2003) Instrumentation and Control of Bioprocesses “Encyclopedia of Life Support Systems”, http:www.eolss.net, EOLSS Publishers Co. Ltd., Oxford, UK, 2003." (2003)

Instrumentation and Control of Bioprocesses

Varela C., Agosin E., Báez M., Klapa M., Stephanopoulos G. (2003)

Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress

Applied Microbiology and Biotechnology 60 547-555

Sainz J., Pizarro F., Pérez-Correa J.R., Agosin E. (2003)

Modeling of yeast metabolism and process dynamics in batch fermentation

Biotechnology and Bioengineering 18 7 818-828

Herrera J., Guesalaga A., Agosin E. (2003)

Shortwave-near infrared spectroscopy for non-destructive determination of maturity of wine grapes

Measurement Science & Technology 14 689-697

Garcia A., Carcel C., Dulau L., Samson A., Aguerra E., Agosin E., Günata Z. (2002)

Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a muscat wine.

Journal of Food Science 67 3 1138-1143

Gelmi C., Pérez-Correa R., Agosin E. (2002)

Modelling Gibberella fujikuroi growth and GA3 production in solid-state fermentation.

Process Biochemistry 37 1033-1040

Peña y Lillo M., Pérez-Correa R., Agosin E., Latrille E. (2001)

Indirect measurement of water content in an aseptic solid substrate cultivation pilot-scale bioreactor

Biotechnology and Bioengineering 76 1 44-51

Thibault J., Acuña G., Pérez-Correa R., Jorquera H., Molin P., Agosin E. (2000)

A hybrid representation approach for modelling complex dynamic bioprocesses

Bioprocess Engineering 22 6 547-556

Agosin E., Belancic A., Ibacache A., Baumes R., Bordeu E., Bayonove C. (2000)

Aromatic potential of certain Muscar grape varieties important for Pisco production in Chile

American Journal of Enology and Viticulture 51 4 404-408

González-Sepúlveda M., Agosin E. (2000)

Capture of volatilen metabolites for tracking the evolution of gibberellic acid in a solid-state culture of Gibberella fujikuroi

Biotechnology Letters 22 1849-1854

Peña y Lillo M., Pérez Correa R., Latrille M., Fernández M., Acuña G., Agosin E. (2000)

Data processing for solid substrate cultivation bioreactors

Bioprocess Engineering 22 4 291-297

Thibault J., Pouliot K., Agosin E., Pérez-Correa R. (2000)

Reassesment of the estimation of dissolved oxigen concentration profile and Kla in a solid-state fermentation

Process Biochemistry 36 9-18

Gelmi C., Pérez-Correa R., González M., Agosin E. (2000)

Solid substrate cultivation of Gibberella fujikuroi on an inert support

Process Biochemistry 35 1227-1233

Rosenblitt A., Agosin E., Delgado J., Pérez Correa R. (2000)

Solid substrate fermentation of monascus purpureus: Growth, carbon balance and consistency analysis.

Biotechnology Progress 16 152-162

Acuña G., Giral R, Agosin E., Jorquera H., Pérez R., Ferret E., Molin P., Thibault J. (1998)

A neural network estimator for total biomass of filamentous fungi growing on two dimensional solid substrate

Biotechnology Techniques 12 7 515-519

Agosin E., Volpe D., Muñoz G., San Martín R., Crawford A. (1997)

Effect of culture conditions on spore shelf life of the biocontrol agent trichoderma harzianum

World Journal of Microbiology & Biotechnology 13 225-232

Latorre B., Agosin E., San Martín R., Vásquez G. (1997)

Effectiveness of conidia of trichoderma harzianum produced by Liquid Fermentation against botrytis bunch rot of table grape in Chile

Crop Protection 16 209-214

Muñoz G., Nakari T., Agosin E. , Penttila M. (1997)

Hydrophobin gene srh1, expressed during sporulation of the biocontrol agent Trichoderma harzianum.

Current Genetics 32 225-230

Pedreschi F., Aguilera J.M., Agosín E., San Martín R. (1997)

Induction of trehalose in spores of the biocontrol agent Trichoderma harzinum.

Bioprocess Engineering 17 317-322

Belancic A., Agosin E., Ibacache A., Bordeu E., Baumes R., Razungles A., Bayonove C. (1997)

Influence of sun exposure on the aromatic composition of chilean muscat grape cultivars moscatel de Alejandría and moscatel Rosada.

American Journal of Enology and Viticulture 48 181-186

Fernández M., Pérez- Correa J.R., Solar I., Agosín E. (1996)

Automation of a solid substrate cultivation pilot reactor.

Bioprocess Engineering 16 4 1-4

Harman G., Latorre B., Agosín E., San Martín R., Riegel D., Nielsen P., Tronsmo A., Pearson R. (1996)

Biological and integrated control of botrytis bunch rot of grape using Trichoderma spp

Biological Control 7 259-266

Pérez F, Vecchiola A., Pinto M., Agosin E. (1996)

Gibberellic acid decomposition and its loss of biological activity in aqueous solutions

Phytochemistry 41 675-679

Muñoz G.A., Agosin E., Cotoras M., San Martín R. and Volpe D. (1995)

Comparison of aerial and submerged apore properties for Trichoderma harzianum. http://dx.doi.org/10.1016/0378-1097(94)00474-6

FEMS Microbiology Letters 125 1 63-69

Ramirez H., Cortés M., Agosín E. (1993)

Bioconversion of drimenol into 3b- hydroxydrimanes by Aspergillus niger: effect of culture additives.

Journal of Natural Products 56 5 762-764

Aguilera J.M., Agosin E., San Martín R. (1993)

Food, agricultural and marine biotechnology in Chile

Journal of Biotechnology 31 125-131

Muñoz A., Agosín E. (1993)

Glutamine involvement in the nitrogen control of gibberellin production by Gibberella fujikuroi.

Applied and Environmental Microbiology 59 12 4317-4322

Kleman K., Agosin E., Conner A., Kirk T.K. (1992)

Changes in molecular size distribution of cellulose during attack by white-rot and brown-rot fungi

Applied and Environmental Microbiology 58 4 1266-1270

Cotoras M., Agosin, E. (1992)

Regulatory aspects of endoglucanase production by the brown-rot fungus Gloeophyllum trabeum

Experimental Mycology 16 4 253-260

Espejo E., Agosin E. (1991)

Production and degradation of oxalic acid by brown-rot-fungi

Applied and Environmental Microbiology 57 1980-1986

Espejo E., Vicuña R., Agosin E. (1990)

Catabolism of 1,2-Diarylethane lignin model compounds by brown-rot fungi

Archives of Microbiology 154 370-374

Agosin E., Blanchette R., Silva H., Lapierre C., Cease C., Ibach R., Muga P. (1990)

Characterization of Palo Podrido, a natural process of delignification in wood

Applied and Environmental Microbiology 56 65-74

Galeno G., Agosin E. (1990)

Screening of white-rot fungi for efficient decolourization of bleach pulp effluents

Biotechnology Letters 12 11 869-872

Galeno G., Agosin E. (1990)

Screening of white-rot fungi for efficient decolourization of bleach pulp effluents.

Biotechnology Letters 12 11 869-872