Found: 7
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Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking.
- Published in:
- Microbial Cell Factories, 2024, v. 23, n. 1, p. 1, doi. 10.1186/s12934-024-02504-z
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- Article
RNA binding protein Pub1p regulates glycerol production and stress tolerance by controlling Gpd1p activity during winemaking.
- Published in:
- Applied Microbiology & Biotechnology, 2016, v. 100, n. 11, p. 5017, doi. 10.1007/s00253-016-7340-z
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- Article
Wine Yeast Peroxiredoxin TSA1 Plays a Role in Growth, Stress Response and Trehalose Metabolism in Biomass Propagation.
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- Microorganisms, 2020, v. 8, n. 10, p. 1537, doi. 10.3390/microorganisms8101537
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- Article
Yeast thioredoxin reductase Trr1p controls TORC1-regulated processes.
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- Scientific Reports, 2018, v. 8, n. 1, p. 1, doi. 10.1038/s41598-018-34908-4
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- Article
Yeast Life Span and its Impact on Food Fermentations.
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- Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020037
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- Article
Interplay among Gcn5, Sch9 and Mitochondria during Chronological Aging of Wine Yeast Is Dependent on Growth Conditions.
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- PLoS ONE, 2015, v. 10, n. 2, p. 1, doi. 10.1371/journal.pone.0117267
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- Article
Impact of Hydrogen Peroxide on Protein Synthesis in Yeast.
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- Antioxidants, 2021, v. 10, n. 6, p. 952, doi. 10.3390/antiox10060952
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- Article