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 *

84 related articles for article (PubMed ID: 6444116)

  • 21. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.
    Berthels NJ; Cordero Otero RR; Bauer FF; Thevelein JM; Pretorius IS
    FEMS Yeast Res; 2004 May; 4(7):683-9. PubMed ID: 15093771
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation.
    López R; Epifanio S; Garijo P; Santamaría P; Gutiérrez AR
    Lett Appl Microbiol; 2006 May; 42(5):465-70. PubMed ID: 16620204
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Overexpression of csc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis.
    Cebollero E; Martinez-Rodriguez A; Carrascosa AV; Gonzalez R
    FEMS Microbiol Lett; 2005 May; 246(1):1-9. PubMed ID: 15869955
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production.
    Malherbe DF; du Toit M; Cordero Otero RR; van Rensburg P; Pretorius IS
    Appl Microbiol Biotechnol; 2003 Jun; 61(5-6):502-11. PubMed ID: 12764565
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
    González SS; Gallo L; Climent MA; Barrio E; Querol A
    Int J Food Microbiol; 2007 May; 116(1):11-8. PubMed ID: 17346840
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Transgenic wine yeast technology comes of age: is it time for transgenic wine?
    Cebollero E; Gonzalez-Ramos D; Tabera L; Gonzalez R
    Biotechnol Lett; 2007 Feb; 29(2):191-200. PubMed ID: 17120088
    [TBL] [Abstract][Full Text] [Related]  

  • 27. [Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process].
    Querol A; Barrio E; Huerta T; Ramón D
    Microbiologia; 1993 Feb; 9 Spec No():76-82. PubMed ID: 8097918
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analyses of stress resistance under laboratory conditions constitute a suitable criterion for wine yeast selection.
    Zuzuarregui A; del Olmo M
    Antonie Van Leeuwenhoek; 2004 May; 85(4):271-80. PubMed ID: 15028866
    [TBL] [Abstract][Full Text] [Related]  

  • 29. [Thermotolerant variants of wine yeasts].
    Kishkovskaia SA; Bur'ian NI
    Mikrobiologiia; 1980; 49(1):156-60. PubMed ID: 7392986
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Trends in wine microbiology.
    Ramón D
    Microbiologia; 1997 Dec; 13(4):405-11. PubMed ID: 9608514
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
    Moreira N; Mendes F; Hogg T; Vasconcelos I
    Int J Food Microbiol; 2005 Sep; 103(3):285-94. PubMed ID: 16099313
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Development of a method to measure hydrogen sulfide in wine fermentation.
    Park SK
    J Microbiol Biotechnol; 2008 Sep; 18(9):1550-4. PubMed ID: 18852511
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
    Malacrinò P; Tosi E; Caramia G; Prisco R; Zapparoli G
    Lett Appl Microbiol; 2005; 40(6):466-72. PubMed ID: 15892744
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effect of pyrimethanil on the growth of wine yeasts.
    Cus F; Raspor P
    Lett Appl Microbiol; 2008 Jul; 47(1):54-9. PubMed ID: 18544142
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
    Di Maro E; Ercolini D; Coppola S
    Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.
    Ugliano M; Bartowsky EJ; McCarthy J; Moio L; Henschke PA
    J Agric Food Chem; 2006 Aug; 54(17):6322-31. PubMed ID: 16910726
    [TBL] [Abstract][Full Text] [Related]  

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

  • 38. Modeling of yeast metabolism and process dynamics in batch fermentation.
    Sainz J; Pizarro F; Pérez-Correa JR; Agosin E
    Biotechnol Bioeng; 2003 Mar; 81(7):818-28. PubMed ID: 12557315
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
    Zott K; Miot-Sertier C; Claisse O; Lonvaud-Funel A; Masneuf-Pomarede I
    Int J Food Microbiol; 2008 Jul; 125(2):197-203. PubMed ID: 18495281
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.
    Morata A; González C; Suárez-Lepe JA
    Int J Food Microbiol; 2007 May; 116(1):144-52. PubMed ID: 17303275
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.