BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

133 related articles for article (PubMed ID: 37293927)

  • 1. Exogenous C-S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?
    Clérat L; Rémond E; Schneider R; Cavelier F; Vivès E
    J Agric Food Chem; 2024 Jan; 72(4):1878-1884. PubMed ID: 37293927
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
    Holt S; Cordente AG; Williams SJ; Capone DL; Jitjaroen W; Menz IR; Curtin C; Anderson PA
    Appl Environ Microbiol; 2011 Jun; 77(11):3626-32. PubMed ID: 21478306
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
    Howell KS; Klein M; Swiegers JH; Hayasaka Y; Elsey GM; Fleet GH; Høj PB; Pretorius IS; de Barros Lopes MA
    Appl Environ Microbiol; 2005 Sep; 71(9):5420-6. PubMed ID: 16151133
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Swiegers JH; Capone DL; Pardon KH; Elsey GM; Sefton MA; Francis IL; Pretorius IS
    Yeast; 2007 Jul; 24(7):561-74. PubMed ID: 17492802
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.
    Cordente AG; Borneman AR; Bartel C; Capone D; Solomon M; Roach M; Curtin CD
    Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30658969
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.
    Schwartz M; Poirier N; Moreno J; Proskura A; Lelièvre M; Heydel JM; Neiers F
    Int J Mol Sci; 2024 Jun; 25(12):. PubMed ID: 38928118
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
    Ruiz J; Kiene F; Belda I; Fracassetti D; Marquina D; Navascués E; Calderón F; Benito A; Rauhut D; Santos A; Benito S
    Appl Microbiol Biotechnol; 2019 Sep; 103(18):7425-7450. PubMed ID: 31377872
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.
    Belda I; Ruiz J; Beisert B; Navascués E; Marquina D; Calderón F; Rauhut D; Benito S; Santos A
    Int J Food Microbiol; 2017 Sep; 257():183-191. PubMed ID: 28668728
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Insights into the relative contribution of four precursors to 3-sulfanylhexan-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation.
    Muhl JR; Pilkington LI; Fedrizzi B; Deed RC
    Food Chem; 2024 Aug; 449():139193. PubMed ID: 38604037
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine.
    Velázquez R; Zamora E; Álvarez ML; Hernández LM; Ramírez M
    Front Microbiol; 2015; 6():1222. PubMed ID: 26579114
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.
    Ramírez M; Velázquez R; Maqueda M; Zamora E; López-Piñeiro A; Hernández LM
    Int J Food Microbiol; 2016 Dec; 238():311-319. PubMed ID: 27718475
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Revisiting the evaluation strategy of varietal thiol biogenesis.
    Bonnaffoux H; Delpech S; Rémond E; Schneider R; Roland A; Cavelier F
    Food Chem; 2018 Dec; 268():126-133. PubMed ID: 30064739
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines.
    Ruiz J; Belda I; Beisert B; Navascués E; Marquina D; Calderón F; Rauhut D; Santos A; Benito S
    Appl Microbiol Biotechnol; 2018 Oct; 102(19):8501-8509. PubMed ID: 30054701
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. The influence of Torulaspora delbrueckii on beer fermentation.
    Kayadelen F; Agirman B; Jolly NP; Erten H
    FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 36669755
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Indigenous Non-
    Gao P; Peng S; Sam FE; Zhu Y; Liang L; Li M; Wang J
    Front Microbiol; 2022; 13():845837. PubMed ID: 35633724
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
    Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
    Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
    Santiago M; Gardner RC
    FEMS Yeast Res; 2015 Aug; 15(5):fov034. PubMed ID: 26038341
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of C-S lyase from Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365 and its potential role in food flavour applications.
    Allegrini A; Astegno A; La Verde V; Dominici P
    J Biochem; 2017 Apr; 161(4):349-360. PubMed ID: 28003427
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
    Parker M; Capone DL; Francis IL; Herderich MJ
    J Agric Food Chem; 2018 Mar; 66(10):2281-2286. PubMed ID: 28220693
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.