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Journal Abstract Search

153 related items for PubMed ID: 18619697

  • 1. Vitality enhancement of the rehydrated active dry wine yeast.
    Rodríguez-Porrata B, Novo M, Guillamón J, Rozès N, Mas A, Otero RC.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):116-22. PubMed ID: 18619697
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  • 2. Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.
    Novo M, Beltran G, Rozes N, Guillamon JM, Sokol S, Leberre V, François J, Mas A.
    FEMS Yeast Res; 2007 Mar 15; 7(2):304-16. PubMed ID: 17132143
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  • 3. 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 20; 115(3):281-9. PubMed ID: 17307268
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  • 7. Proteomic evolution of a wine yeast during the first hours of fermentation.
    Salvadó Z, Chiva R, Rodríguez-Vargas S, Rández-Gil F, Mas A, Guillamón JM.
    FEMS Yeast Res; 2008 Nov 20; 8(7):1137-46. PubMed ID: 18503542
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  • 9. Field-flow fractionation as analytical technique for the characterization of dry yeast: correlation with wine fermentation activity.
    Sanz R, Galceran MT, Puignou L.
    Biotechnol Prog; 2003 Nov 20; 19(6):1786-91. PubMed ID: 14656157
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  • 10. Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts.
    Garre E, Raginel F, Palacios A, Julien A, Matallana E.
    Int J Food Microbiol; 2010 Jan 01; 136(3):295-303. PubMed ID: 19914726
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  • 11. Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.
    Sturm J, Grossmann M, Schnell S.
    J Appl Microbiol; 2006 Dec 01; 101(6):1241-8. PubMed ID: 17105554
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  • 13. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.
    Pretorius IS.
    Yeast; 2000 Jun 15; 16(8):675-729. PubMed ID: 10861899
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  • 14. Use of flow cytometry to monitor cell damage and predict fermentation activity of dried yeasts.
    Attfield PV, Kletsas S, Veal DA, van Rooijen R, Bell PJ.
    J Appl Microbiol; 2000 Aug 15; 89(2):207-14. PubMed ID: 10971752
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  • 15. Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina.
    Combina M, Elía A, Mercado L, Catania C, Ganga A, Martinez C.
    Int J Food Microbiol; 2005 Apr 01; 99(3):237-43. PubMed ID: 15808358
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  • 18. Wine yeasts for the future.
    Fleet GH.
    FEMS Yeast Res; 2008 Nov 01; 8(7):979-95. PubMed ID: 18793201
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  • 19. A systems biology perspective of wine fermentations.
    Pizarro F, Vargas FA, Agosin E.
    Yeast; 2007 Nov 01; 24(11):977-91. PubMed ID: 17899563
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  • 20. Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations.
    Manzano M, Medrala D, Giusto C, Bartolomeoli I, Urso R, Comi G.
    J Appl Microbiol; 2006 Mar 01; 100(3):599-607. PubMed ID: 16478499
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