Detalhe da pesquisa
1.
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging.
Food Microbiol
; 104: 103981, 2022 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-35287810
2.
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations.
Food Microbiol
; 97: 103763, 2021 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-33653514
3.
Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations.
Food Microbiol
; 96: 103685, 2021 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-33494889
4.
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions.
Food Microbiol
; 85: 103287, 2020 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-31500707
5.
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine.
Food Res Int
; 161: 111891, 2022 11.
Artigo
Inglês
| MEDLINE | ID: mdl-36192917
6.
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines.
Int J Food Microbiol
; 365: 109554, 2022 Mar 16.
Artigo
Inglês
| MEDLINE | ID: mdl-35093767
7.
Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties.
Microb Biotechnol
; 15(8): 2266-2280, 2022 08.
Artigo
Inglês
| MEDLINE | ID: mdl-35485391
8.
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines.
Food Chem X
; 9: 100116, 2021 Mar 30.
Artigo
Inglês
| MEDLINE | ID: mdl-33665608
9.
Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas.
Front Microbiol
; 12: 656262, 2021.
Artigo
Inglês
| MEDLINE | ID: mdl-33995319
10.
Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements.
J Agric Food Chem
; 69(21): 6022-6031, 2021 Jun 02.
Artigo
Inglês
| MEDLINE | ID: mdl-34014663
11.
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations.
Int J Food Microbiol
; 342: 109077, 2021 Mar 16.
Artigo
Inglês
| MEDLINE | ID: mdl-33550155
12.
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas.
Microorganisms
; 8(6)2020 Jun 01.
Artigo
Inglês
| MEDLINE | ID: mdl-32492776
13.
Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions.
Front Bioeng Biotechnol
; 8: 129, 2020.
Artigo
Inglês
| MEDLINE | ID: mdl-32195231
14.
Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains.
Microorganisms
; 8(6)2020 Jun 16.
Artigo
Inglês
| MEDLINE | ID: mdl-32560056
15.
Yeast influence on the formation of stable pigments in red winemaking.
Food Chem
; 197(Pt A): 686-91, 2016 Apr 15.
Artigo
Inglês
| MEDLINE | ID: mdl-26617004
16.
Effectiveness of the Godelieve Denys-Struyf (GDS) method in people with low back pain: cluster randomized controlled trial.
Phys Ther
; 95(3): 319-36, 2015 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-25359444
17.
Simple and rapid characterization of soybean cultivars by perfusion reversed-phase HPLC: application to the estimation of the 11S and 7S globulin contents.
J Sep Sci
; 30(4): 475-82, 2007 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-17444216