Saccharomyces pastorianus: genomic insights inspiring innovation for industry.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 17, doi. 10.1002/yea.3033
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- Publication type:
- Article
Works matching IS 0749503X AND DT 2015 AND VI 32 AND IP 1
Results: 24
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Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 245, doi. 10.1002/yea.3034
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- Publication type:
- Article
3
Capturing of the monoterpene olefin limonene produced in Saccharomyces cerevisiae.
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- Yeast, 2015, v. 32, n. 1, p. 159, doi. 10.1002/yea.3038
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- Publication type:
- Article
4
Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae.
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- Yeast, 2015, v. 32, n. 1, p. 89, doi. 10.1002/yea.3050
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- Publication type:
- Article
5
Production of sensory compounds by means of the yeast Dekkera bruxellensis in different nitrogen sources with the prospect of producing cachaça.
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- Yeast, 2015, v. 32, n. 1, p. 77, doi. 10.1002/yea.3051
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- Publication type:
- Article
6
Investigating flavour characteristics of British ale yeasts: techniques, resources and opportunities for innovation.
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- Yeast, 2015, v. 32, n. 1, p. 281, doi. 10.1002/yea.3052
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- Publication type:
- Article
7
Variation in α-acetolactate production within the hybrid lager yeast group Saccharomyces pastorianus and affirmation of the central role of the ILV6 gene.
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- Yeast, 2015, v. 32, n. 1, p. 301, doi. 10.1002/yea.3026
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- Publication type:
- Article
8
Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae.
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- Yeast, 2015, v. 32, n. 1, p. 257, doi. 10.1002/yea.3028
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- Publication type:
- Article
9
Biodiversity of brewery yeast strains and their fermentative activities.
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- Yeast, 2015, v. 32, n. 1, p. 289, doi. 10.1002/yea.3041
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- Publication type:
- Article
10
Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules.
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- Yeast, 2015, v. 32, n. 1, p. 3, doi. 10.1002/yea.3054
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- Publication type:
- Article
11
Improving 2-phenylethanol and 6-pentyl- α-pyrone production with fungi by microparticle-enhanced cultivation (MPEC).
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- Yeast, 2015, v. 32, n. 1, p. 145, doi. 10.1002/yea.3022
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- Publication type:
- Article
12
Aroma formation by immobilized yeast cells in fermentation processes.
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- Yeast, 2015, v. 32, n. 1, p. 173, doi. 10.1002/yea.3042
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- Publication type:
- Article
13
Chemo-enzymatic synthesis of α-terpineol thioacetate and thiol derivatives and their use as flavouring compounds.
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- Yeast, 2015, v. 32, n. 1, p. 115, doi. 10.1002/yea.3056
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- Publication type:
- Article
14
Physiological and biochemical characteristics of the ethyl tiglate production pathway in the yeast Saprochaete suaveolens.
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- Yeast, 2015, v. 32, n. 1, p. 57, doi. 10.1002/yea.3057
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- Publication type:
- Article
15
Process engineering for bioflavour production with metabolically active yeasts - a mini-review.
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- Yeast, 2015, v. 32, n. 1, p. 123, doi. 10.1002/yea.3058
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- Publication type:
- Article
16
Magnetically responsive yeast cells: methods of preparation and applications.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 227, doi. 10.1002/yea.3043
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- Publication type:
- Article
17
Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 217, doi. 10.1002/yea.3044
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- Publication type:
- Article
18
Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 47, doi. 10.1002/yea.3045
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- Publication type:
- Article
19
Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 67, doi. 10.1002/yea.3047
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- Publication type:
- Article
20
Recombinant yeast as a functional tool for understanding bitterness and cucurbitacin biosynthesis in watermelon ( Citrullus spp.).
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 103, doi. 10.1002/yea.3049
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- Publication type:
- Article
21
Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
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- Yeast, 2015, v. 32, n. 1, p. 271, doi. 10.1002/yea.3060
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- Publication type:
- Article
22
Bioflavour: natural flavours and fragrances by yeasts and other microorganisms - the holistic approach of the BIOFLAVOUR Consortium.
- Published in:
- 2015
- By:
- Publication type:
- Editorial
23
Deletion of the Saccharomyces cerevisiae ARO8 gene, encoding an aromatic amino acid transaminase, enhances phenylethanol production from glucose.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 29, doi. 10.1002/yea.3015
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- Publication type:
- Article
24
Microwave-synthesized magnetic chitosan microparticles for the immobilization of yeast cells.
- Published in:
- Yeast, 2015, v. 32, n. 1, p. 239, doi. 10.1002/yea.3017
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- Publication type:
- Article