226 related articles for article (PubMed ID: 26194190)
21. A recombinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze.
Gonzalez-Ramos D; Cebollero E; Gonzalez R
Appl Environ Microbiol; 2008 Sep; 74(17):5533-40. PubMed ID: 18606802
[TBL] [Abstract][Full Text] [Related]
22. Outlining the influence of non-conventional yeasts in wine ageing over lees.
Belda I; Navascués E; Marquina D; Santos A; Calderón F; Benito S
Yeast; 2016 Jul; 33(7):329-38. PubMed ID: 27017923
[TBL] [Abstract][Full Text] [Related]
23. Reciprocal regulation of anaerobic and aerobic cell wall mannoprotein gene expression in Saccharomyces cerevisiae.
Abramova N; Sertil O; Mehta S; Lowry CV
J Bacteriol; 2001 May; 183(9):2881-7. PubMed ID: 11292809
[TBL] [Abstract][Full Text] [Related]
24. Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining.
Gonzalez-Ramos D; Quirós M; Gonzalez R
J Agric Food Chem; 2009 Sep; 57(18):8373-8. PubMed ID: 19705828
[TBL] [Abstract][Full Text] [Related]
25. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
Belloch C; Orlic S; Barrio E; Querol A
Int J Food Microbiol; 2008 Feb; 122(1-2):188-95. PubMed ID: 18222562
[TBL] [Abstract][Full Text] [Related]
26. iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation.
García-Ríos E; Querol A; Guillamón JM
J Proteomics; 2016 Sep; 146():70-9. PubMed ID: 27343759
[TBL] [Abstract][Full Text] [Related]
27. Single nucleotide polymorphisms associated with wine fermentation and adaptation to nitrogen limitation in wild and domesticated yeast strains.
Kessi-Pérez EI; Acuña E; Bastías C; Fundora L; Villalobos-Cid M; Romero A; Khaiwal S; De Chiara M; Liti G; Salinas F; Martínez C
Biol Res; 2023 Jul; 56(1):43. PubMed ID: 37507753
[TBL] [Abstract][Full Text] [Related]
28. Stuck fermentation: development of a synthetic stuck wine and study of a restart procedure.
Maisonnave P; Sanchez I; Moine V; Dequin S; Galeote V
Int J Food Microbiol; 2013 May; 163(2-3):239-47. PubMed ID: 23584364
[TBL] [Abstract][Full Text] [Related]
29. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions.
Domizio P; Lencioni L; Ciani M; Di Blasi S; Pontremolesi C; Sabatelli MP
Int J Food Microbiol; 2007 Apr; 115(3):281-9. PubMed ID: 17307268
[TBL] [Abstract][Full Text] [Related]
30. Identifying and assessing the impact of wine acid-related genes in yeast.
Chidi BS; Rossouw D; Bauer FF
Curr Genet; 2016 Feb; 62(1):149-64. PubMed ID: 26040556
[TBL] [Abstract][Full Text] [Related]
31. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
[TBL] [Abstract][Full Text] [Related]
32. Rapid and efficient galactose fermentation by engineered Saccharomyces cerevisiae.
Quarterman J; Skerker JM; Feng X; Liu IY; Zhao H; Arkin AP; Jin YS
J Biotechnol; 2016 Jul; 229():13-21. PubMed ID: 27140870
[TBL] [Abstract][Full Text] [Related]
33. Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution.
Cadière A; Aguera E; Caillé S; Ortiz-Julien A; Dequin S
Food Microbiol; 2012 Dec; 32(2):332-7. PubMed ID: 22986198
[TBL] [Abstract][Full Text] [Related]
34. Genomic characterization and selection of wine yeast to conduct industrial fermentations of a white wine produced in a SW Spain winery.
Rodríguez ME; Infante JJ; Molina M; Domínguez M; Rebordinos L; Cantoral JM
J Appl Microbiol; 2010 Apr; 108(4):1292-302. PubMed ID: 19778352
[TBL] [Abstract][Full Text] [Related]
35. Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium.
Balmaseda A; Rozès N; Bordons A; Reguant C
Food Microbiol; 2021 Oct; 99():103839. PubMed ID: 34119090
[TBL] [Abstract][Full Text] [Related]
36. The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae.
García-Ríos E; Morard M; Parts L; Liti G; Guillamón JM
BMC Genomics; 2017 Feb; 18(1):159. PubMed ID: 28196526
[TBL] [Abstract][Full Text] [Related]
37. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.
Tronchoni J; Gamero A; Arroyo-López FN; Barrio E; Querol A
Int J Food Microbiol; 2009 Sep; 134(3):237-43. PubMed ID: 19632733
[TBL] [Abstract][Full Text] [Related]
38. Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions.
Orellana M; Aceituno FF; Slater AW; Almonacid LI; Melo F; Agosin E
FEMS Yeast Res; 2014 May; 14(3):412-24. PubMed ID: 24387769
[TBL] [Abstract][Full Text] [Related]
39. Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.
Szopinska A; Christ E; Planchon S; König H; Evers D; Renaut J
Proteomics; 2016 Feb; 16(4):593-608. PubMed ID: 26763469
[TBL] [Abstract][Full Text] [Related]
40. Comparative metabolic footprinting of a large number of commercial wine yeast strains in Chardonnay fermentations.
Richter CL; Dunn B; Sherlock G; Pugh T
FEMS Yeast Res; 2013 Jun; 13(4):394-410. PubMed ID: 23528123
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
