Detalhe da pesquisa
1.
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur ß-Lyase Activity and Volatile Sulfur Compound Production.
Appl Environ Microbiol
; 85(6)2019 03 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30658969
2.
Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction.
Appl Microbiol Biotechnol
; 103(11): 4325-4336, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31020380
3.
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.
Appl Microbiol Biotechnol
; 102(14): 5977-5988, 2018 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-29744630
4.
Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis.
FEMS Yeast Res
; 14(7): 997-1005, 2014 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-25142832
5.
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.
FEMS Yeast Res
; 13(1): 62-73, 2013 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-23146134
6.
Flavour-active wine yeasts.
Appl Microbiol Biotechnol
; 96(3): 601-18, 2012 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-22940803
7.
Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine.
J Agric Food Chem
; 64(49): 9401-9411, 2016 Dec 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-27960298
8.
The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.
Bioeng Bugs
; 3(3): 147-56, 2012.
Artigo
em Inglês
| MEDLINE | ID: mdl-22572786
9.
Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
J Agric Food Chem
; 60(9): 2293-8, 2012 Mar 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-22324721