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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| A Method to Check and Discover Adulteration of Nebbiolo-Based Monovarietal Musts: Detection of Barbera and Dolcetto cv via SSR Analysis Coupled with Lab-On-Chip® Microcapillary Electrophoresis | | Food analytical methods |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must | | Food microbiology |
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| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
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| Microvinification—how small can we go? | | Applied microbiology and biotechnology. |
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| Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae | | Applied microbiology and biotechnology. |
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| Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation | | Applied and environmental microbiology AEM |
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| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
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| Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts | | Applied microbiology and biotechnology |
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| Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR | | Food microbiology |
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| The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds | | Antonie van Leeuwenhoek |
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| The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics | | Molecular nutrition and food research |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| The effect of scale on gene expression: commercial versus laboratory wine fermentations | | Applied microbiology and biotechnology. |
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| Genetic structure and diversity analysis in Vitis vinifera L. cultivars from Iran using SSR markers | | Scientia horticulturae |
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| Rhodamine-pink as a genetic marker for yeast populations in wine fermentation | | Journal of agricultural and food chemistry |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of “passito” wines | | International journal of food microbiology |
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| Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations | | International journal of food microbiology |
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| Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation | | Food microbiology |
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| Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar | | Food microbiology |
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| Sulfur and Adenine Metabolisms Are Linked, and Both Modulate Sulfite Resistance in Wine Yeast | | Journal of agricultural and food chemistry |
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| A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices | | International journal of food microbiology |
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| Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts | | Food chemistry |
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| Phenolic-rich juice prevents DNA single-strand breakage and cytotoxicity caused by tert-butylhydroperoxide in U937 cells: the role of iron chelation | | Journal of nutritional biochemistry |
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| Primary study of enological variability of wines from different clones of Vitis vinifera L cv. Albarino grown in Mision Biologica de Galicia (CSIC) | | Journal of food composition and analysis |
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| Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado | | Journal of industrial microbiology and biotechnology |
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| Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features | | International journal of food microbiology |
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| Analysis of proteins responsive to acetic acid in Acetobacter: Molecular mechanisms conferring acetic acid resistance in acetic acid bacteria | | International journal of food microbiology |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Toward the Authentication of Wines of Nemea Denomination of Origin through Cleaved Amplified Polymorphic Sequence (CAPS)-Based Assay | | Journal of agricultural and food chemistry |
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| Use of a species-specific multiplex PCR for the identification of pediococci | | International journal of food microbiology |
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| Lactobacillus uvarum sp. nov. - A new lactic acid bacterium isolated from Spanish Bobal grape must | | Systematic and applied microbiology |
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