Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.
- Published in:
- Applied Microbiology & Biotechnology, 2005, v. 66, n. 5, p. 560, doi. 10.1007/s00253-004-1676-5
- By:
- Publication type:
- Article
Works by Rozès, Nicolas
Results: 20
1
2
Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 1, p. 52, doi. 10.3390/fermentation10010052
- By:
- Publication type:
- Article
3
Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 12, p. 1021, doi. 10.3390/fermentation9121021
- By:
- Publication type:
- Article
4
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 9, p. 808, doi. 10.3390/fermentation9090808
- By:
- Publication type:
- Article
5
Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NHCl supplementation.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 1, p. 29, doi. 10.1007/s00217-012-1729-4
- By:
- Publication type:
- Article
6
Sterol Composition Modulates the Response of Saccharomyces cerevisiae to Iron Deficiency.
- Published in:
- Journal of Fungi, 2021, v. 7, n. 11, p. 1, doi. 10.3390/jof7110901
- By:
- Publication type:
- Article
7
Transcriptional regulation of ergosterol biosynthesis genes in response to iron deficiency.
- Published in:
- Environmental Microbiology, 2022, v. 24, n. 11, p. 5248, doi. 10.1111/1462-2920.16157
- By:
- Publication type:
- Article
8
A simple method for the separation and quantification of neutral lipid species using GC-MS.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 3, p. 274, doi. 10.1002/ejlt.201400064
- By:
- Publication type:
- Article
9
The use of Torulaspora delbrueckii to improve malolactic fermentation.
- Published in:
- Microbial Biotechnology, 2024, v. 17, n. 1, p. 1, doi. 10.1111/1751-7915.14302
- By:
- Publication type:
- Article
10
Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation.
- Published in:
- Yeast, 2019, v. 36, n. 7, p. 449, doi. 10.1002/yea.3386
- By:
- Publication type:
- Article
11
New insights into the toxicity mechanism of octanoic and decanoic acids on Saccharomyces cerevisiae.
- Published in:
- Yeast, 2015, v. 32, n. 5, p. 451, doi. 10.1002/yea.3071
- By:
- Publication type:
- Article
12
Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants.
- Published in:
- Yeast, 2012, v. 29, n. 10, p. 443, doi. 10.1002/yea.2924
- By:
- Publication type:
- Article
13
Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 186, doi. 10.3390/foods13020186
- By:
- Publication type:
- Article
14
Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1540, doi. 10.3390/foods10071540
- By:
- Publication type:
- Article
15
Enhancing the tolerance of the Starmerella bacillaris wine strain to dehydration stress.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 10, p. 667, doi. 10.1007/s13213-018-1373-8
- By:
- Publication type:
- Article
16
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
- Published in:
- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
- By:
- Publication type:
- Article
17
Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature.
- Published in:
- European Food Research & Technology, 2011, v. 232, n. 3, p. 517, doi. 10.1007/s00217-010-1415-3
- By:
- Publication type:
- Article
18
Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 2, p. 215, doi. 10.1007/s00217-010-1272-0
- By:
- Publication type:
- Article
19
Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature.
- Published in:
- European Food Research & Technology, 2009, v. 228, n. 5, p. 833, doi. 10.1007/s00217-008-0996-6
- By:
- Publication type:
- Article
20
The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines.
- Published in:
- Microorganisms, 2024, v. 12, n. 8, p. 1655, doi. 10.3390/microorganisms12081655
- By:
- Publication type:
- Article