These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 32784425)

  • 21. Yeast Autolysis in Sparkling Wine Aging: Use of Killer and Sensitive Saccharomyces cerevisiae Strains in Co-Culture.
    Lombardi SJ; De Leonardis A; Lustrato G; Testa B; Iorizzo M
    Recent Pat Biotechnol; 2015; 9(3):223-30. PubMed ID: 27076091
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Autophagy in wine making.
    Cebollero E; Rejas MT; González R
    Methods Enzymol; 2008; 451():163-75. PubMed ID: 19185720
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.
    Velázquez R; Zamora E; Álvarez M; Álvarez ML; Ramírez M
    Food Microbiol; 2016 Oct; 59():150-60. PubMed ID: 27375256
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
    Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
    J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Yeast population dynamics during the fermentation and biological aging of sherry wines.
    Esteve-Zarzoso B; Peris-Torán MJ; García-Maiquez E; Uruburu F; Querol A
    Appl Environ Microbiol; 2001 May; 67(5):2056-61. PubMed ID: 11319081
    [TBL] [Abstract][Full Text] [Related]  

  • 26. The diversity of effects of yeast derivatives during sparkling wine aging.
    Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil I Cortiella M
    Food Chem; 2022 Oct; 390():133174. PubMed ID: 35594771
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Flor Yeast Diversity and Dynamics in Biologically Aged Wines.
    David-Vaizant V; Alexandre H
    Front Microbiol; 2018; 9():2235. PubMed ID: 30319565
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Impact of CO
    Porras-Agüera JA; Moreno-García J; García-Martínez T; Moreno J; Mauricio JC
    Int J Food Microbiol; 2021 Jun; 348():109226. PubMed ID: 33964807
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.
    Moreno-García J; García-Martínez T; Moreno J; Mauricio JC
    Food Microbiol; 2015 Apr; 46():25-33. PubMed ID: 25475262
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
    Moreno-García J; García-Martínez T; Millán MC; Mauricio JC; Moreno J
    Food Microbiol; 2015 Oct; 51():1-9. PubMed ID: 26187821
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.
    Tofalo R; Perpetuini G; Di Gianvito P; Arfelli G; Schirone M; Corsetti A; Suzzi G
    J Appl Microbiol; 2016 Jun; 120(6):1574-84. PubMed ID: 26923379
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
    Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
    J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
    Canonico L; Solomon M; Comitini F; Ciani M; Varela C
    Food Microbiol; 2019 Dec; 84():103247. PubMed ID: 31421773
    [TBL] [Abstract][Full Text] [Related]  

  • 34. A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation.
    Moreno-García J; García-Martínez T; Moreno J; Millán MC; Mauricio JC
    Int J Food Microbiol; 2014 Feb; 172():21-9. PubMed ID: 24361829
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Transcription profiling of sparkling wine second fermentation.
    Penacho V; Valero E; Gonzalez R
    Int J Food Microbiol; 2012 Feb; 153(1-2):176-82. PubMed ID: 22133566
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine.
    Pegg CL; Phung TK; Caboche CH; Niamsuphap S; Bern M; Howell K; Schulz BL
    Mol Cell Proteomics; 2021; 20():100020. PubMed ID: 32938748
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Induction of autophagy by second-fermentation yeasts during elaboration of sparkling wines.
    Cebollero E; Gonzalez R
    Appl Environ Microbiol; 2006 Jun; 72(6):4121-7. PubMed ID: 16751523
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.
    Moreno-García J; Mauricio JC; Moreno J; García-Martínez T
    Int J Mol Sci; 2017 Mar; 18(4):. PubMed ID: 28350350
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Study of the role of the covalently linked cell wall protein (Ccw14p) and yeast glycoprotein (Ygp1p) within biofilm formation in a flor yeast strain.
    Moreno-García J; Coi AL; Zara G; García-Martínez T; Mauricio JC; Budroni M
    FEMS Yeast Res; 2018 Mar; 18(2):. PubMed ID: 29370419
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.
    Perpetuini G; Di Gianvito P; Arfelli G; Schirone M; Corsetti A; Tofalo R; Suzzi G
    Yeast; 2016 Jul; 33(7):303-12. PubMed ID: 26804203
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.