BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

145 related articles for article (PubMed ID: 35234466)

  • 1. Malt and Hop as Sources of Thiol
    Chenot C; Donck W; Janssens P; Collin S
    J Agric Food Chem; 2022 Mar; 70(10):3272-3279. PubMed ID: 35234466
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions.
    Chenot C; Thibault de Chanvalon E; Janssens P; Collin S
    J Agric Food Chem; 2021 Jun; 69(21):6005-6012. PubMed ID: 34018730
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus.
    Gibson BR; Storgårds E; Krogerus K; Vidgren V
    Yeast; 2013 Jul; 30(7):255-66. PubMed ID: 23695993
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Examining How the Fermentation Medium Influences Thiol Expression and Its Perceived Aroma in Commercial Brewing Yeast Strains.
    Molitor RW; Fischborn T; Dagan L; Shellhammer TH
    J Agric Food Chem; 2023 Feb; 71(5):2493-2502. PubMed ID: 36693141
    [TBL] [Abstract][Full Text] [Related]  

  • 5. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop ( Humulus lupulus L.).
    Chenot C; Robiette R; Collin S
    J Agric Food Chem; 2019 Apr; 67(14):4002-4010. PubMed ID: 30874436
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A large set of newly created interspecific Saccharomyces hybrids increases aromatic diversity in lager beers.
    Mertens S; Steensels J; Saels V; De Rouck G; Aerts G; Verstrepen KJ
    Appl Environ Microbiol; 2015 Dec; 81(23):8202-14. PubMed ID: 26407881
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.).
    Kankolongo Cibaka ML; Decourrière L; Lorenzo-Alonso CJ; Bodart E; Robiette R; Collin S
    J Agric Food Chem; 2016 Nov; 64(45):8572-8582. PubMed ID: 27933902
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains.
    Vrzal T; Slabý M; Kubizniaková P; Horák T; Olšovská J
    Food Microbiol; 2023 Oct; 115():104321. PubMed ID: 37567631
    [TBL] [Abstract][Full Text] [Related]  

  • 9. New lager yeast strains generated by interspecific hybridization.
    Krogerus K; Magalhães F; Vidgren V; Gibson B
    J Ind Microbiol Biotechnol; 2015 May; 42(5):769-78. PubMed ID: 25682107
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus.
    Gibson B; Vidgren V; Peddinti G; Krogerus K
    J Ind Microbiol Biotechnol; 2018 Dec; 45(12):1103-1112. PubMed ID: 30306366
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
    Gros J; Peeters F; Collin S
    J Agric Food Chem; 2012 Aug; 60(32):7805-16. PubMed ID: 22769850
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Industrially Applicable
    Turgeon Z; Sierocinski T; Brimacombe CA; Jin Y; Goldhawke B; Swanson JM; Husnik JI; Dahabieh MS
    Appl Environ Microbiol; 2021 Jan; 87(3):. PubMed ID: 33188002
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Non-conventional yeasts as tools for innovation and differentiation in brewing].
    Burini JA; Eizaguirre JI; Loviso C; Libkind D
    Rev Argent Microbiol; 2021; 53(4):359-377. PubMed ID: 33674169
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Occurrence of polyfunctional thiols in fresh lager beers.
    Vermeulen C; Lejeune I; Tran TT; Collin S
    J Agric Food Chem; 2006 Jul; 54(14):5061-8. PubMed ID: 16819917
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Thermal resistance of Saccharomyces yeast ascospores in beers.
    Milani EA; Gardner RC; Silva FV
    Int J Food Microbiol; 2015 Aug; 206():75-80. PubMed ID: 25996521
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The diversity of commercially available ale and lager yeast strains and the impact of brewer's preferential yeast choice on the fermentative beer profiles.
    Bonatto D
    Food Res Int; 2021 Mar; 141():110125. PubMed ID: 33641992
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation.
    Nikulin J; Krogerus K; Gibson B
    Yeast; 2018 Jan; 35(1):113-127. PubMed ID: 28755430
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations.
    Lei H; Xu H; Feng L; Yu Z; Zhao H; Zhao M
    J Biosci Bioeng; 2016 Nov; 122(5):583-588. PubMed ID: 27329414
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enhanced Wort Fermentation with
    Krogerus K; Holmström S; Gibson B
    Appl Environ Microbiol; 2018 Feb; 84(4):. PubMed ID: 29196294
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Packing a punch: understanding how flavours are produced in lager fermentations.
    Lin CL; García-Caro RC; Zhang P; Carlin S; Gottlieb A; Petersen MA; Vrhovsek U; Bond U
    FEMS Yeast Res; 2021 Jul; 21(5):. PubMed ID: 34227660
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.