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Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499.
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- Antonie van Leeuwenhoek, 2015, v. 107, n. 5, p. 1145, doi. 10.1007/s10482-015-0406-6
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- Article
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01225
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- Article
Strain-dependent tolerance to acetic acid in Dekkera bruxellensis.
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- Annals of Microbiology, 2016, v. 66, n. 1, p. 351, doi. 10.1007/s13213-015-1115-0
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- Article
New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis.
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- Annals of Microbiology, 2015, v. 65, n. 1, p. 321, doi. 10.1007/s13213-014-0864-5
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- Article
Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production.
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- Annals of Microbiology, 2014, v. 64, n. 2, p. 639, doi. 10.1007/s13213-013-0697-7
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- Article
Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains.
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- Annals of Microbiology, 2011, v. 61, n. 1, p. 153, doi. 10.1007/s13213-010-0110-8
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- Article
Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 1, p. 472, doi. 10.3390/ijms22010472
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- Article
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice.
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- Metabolites (2218-1989), 2019, v. 9, n. 5, p. 86, doi. 10.3390/metabo9050086
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- Article
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.830277
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- Article
Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production.
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- Current Microbiology, 2009, v. 58, n. 3, p. 211, doi. 10.1007/s00284-008-9310-x
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- Article
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method.
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- European Food Research & Technology, 2015, v. 240, n. 5, p. 885, doi. 10.1007/s00217-014-2393-7
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- Article
Editorial: Microorganisms and their metabolites as biocontrol agents for sustainable agriculture.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1079016
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- Article
Tryptophan-Ethylester, the False (Unveiled) Melatonin Isomer in Red Wine.
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- International Journal of Tryptophan Research, 2015, n. 8, p. 27, doi. 10.4137/IJTR.S22450
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- Article
Molecular Tools to Exploit the Biotechnological Potential of Brettanomyces bruxellensis : A Review.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 16, p. 7302, doi. 10.3390/app11167302
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- Article
CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.02194
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- Article
Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.02025
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- Article
A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01727
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- Article
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts.
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- Beverages, 2022, v. 8, n. 4, p. 59, doi. 10.3390/beverages8040059
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- Article
Wine Industry's Attitude towards Oenological Yeasts: Italy as a Case Study.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020033
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- Article
LC-MS/MS-Based Profiling of Tryptophan-Related Metabolites in Healthy Plant Foods.
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- Molecules, 2020, v. 25, n. 2, p. 311, doi. 10.3390/molecules25020311
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- Article
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste.
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- Journal of Fungi, 2023, v. 9, n. 1, p. 78, doi. 10.3390/jof9010078
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- Article
Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint.
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- Journal of Fungi, 2022, v. 8, n. 10, p. 1034, doi. 10.3390/jof8101034
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- Article
Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi.
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- Journal of Fungi, 2022, v. 8, n. 4, p. 410, doi. 10.3390/jof8040410
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- Article
Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00352
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- Article
Yeast contribution to melatonin, melatonin isomers and tryptophan ethyl ester during alcoholic fermentation of grape musts.
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- Journal of Pineal Research, 2015, v. 58, n. 4, p. 388, doi. 10.1111/jpi.12223
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- Article
From Fruit to Beverage: Investigating Actinidia Species for Characteristics and Potential in Alcoholic Drink Production.
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- Foods, 2024, v. 13, n. 15, p. 2380, doi. 10.3390/foods13152380
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- Article
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101417
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- Article
The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review.
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- Foods, 2021, v. 10, n. 7, p. 1650, doi. 10.3390/foods10071650
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- Article
Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers.
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- Foods, 2021, v. 10, n. 7, p. 1545, doi. 10.3390/foods10071545
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- Article
Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile.
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- Foods, 2021, v. 10, n. 5, p. 1047, doi. 10.3390/foods10051047
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- Article
Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation.
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- Foods, 2021, v. 10, n. 3, p. 623, doi. 10.3390/foods10030623
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- Article
Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods.
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- Foods, 2019, v. 8, n. 3, p. 99, doi. 10.3390/foods8030099
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- Article