Detalhe da pesquisa
1.
Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology.
Appl Microbiol Biotechnol
; 107(18): 5715-5726, 2023 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-37490127
2.
Microbial diversity in sherry wine biofilms and surrounding mites.
Food Microbiol
; 116: 104366, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37689427
3.
Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods.
J Sci Food Agric
; 2023 Nov 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-38018373
4.
Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.
World J Microbiol Biotechnol
; 39(10): 271, 2023 Aug 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-37541980
5.
Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing.
Appl Microbiol Biotechnol
; 106(22): 7615-7625, 2022 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-36260099
6.
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation.
Molecules
; 27(22)2022 Nov 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-36432158
7.
Effect of endogenous CO2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine.
Food Microbiol
; 89: 103431, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32138989
8.
New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry.
Appl Microbiol Biotechnol
; 103(12): 4723-4731, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31079167
9.
Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions.
World J Microbiol Biotechnol
; 35(1): 6, 2018 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30554283
10.
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.
Int J Mol Sci
; 18(4)2017 Mar 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-28350350
11.
Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.
Food Microbiol
; 46: 25-33, 2015 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-25475262
12.
Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
Food Microbiol
; 51: 1-9, 2015 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-26187821
13.
Fermentative processes for the upcycling of xylose to xylitol by immobilized cells of Pichia fermentans WC1507.
Front Bioeng Biotechnol
; 12: 1339093, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38303913
14.
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production.
Microorganisms
; 11(7)2023 Jun 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-37512803
15.
Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat.
Foods
; 11(19)2022 Oct 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-36230217
16.
Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry.
Front Microbiol
; 12: 825756, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-35222316
17.
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production.
Int J Food Microbiol
; 348: 109226, 2021 Jun 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-33964807
18.
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source.
Metabolites
; 11(3)2021 Mar 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-33800958
19.
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach.
Int J Food Microbiol
; 333: 108797, 2020 Nov 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-32738750
20.
A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process.
Microorganisms
; 8(8)2020 Aug 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-32759881