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Journal Abstract Search

163 related items for PubMed ID: 20824889

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  • 3. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.
    Belloch C, Orlic S, Barrio E, Querol A.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):188-95. PubMed ID: 18222562
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  • 4. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
    Tosi E, Azzolini M, Guzzo F, Zapparoli G.
    J Appl Microbiol; 2009 Jul 29; 107(1):210-8. PubMed ID: 19245401
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  • 7. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.
    Csoma H, Zakany N, Capece A, Romano P, Sipiczki M.
    Int J Food Microbiol; 2010 Jun 15; 140(2-3):239-48. PubMed ID: 20413169
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  • 10. Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum.
    Le Jeune C, Lollier M, Demuyter C, Erny C, Legras JL, Aigle M, Masneuf-Pomarède I.
    FEMS Yeast Res; 2007 Jun 15; 7(4):540-9. PubMed ID: 17302940
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  • 11. Relationship between ethanol tolerance, H+ -ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains.
    Aguilera F, Peinado RA, Millán C, Ortega JM, Mauricio JC.
    Int J Food Microbiol; 2006 Jul 01; 110(1):34-42. PubMed ID: 16690148
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  • 16. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.
    Magyar I, Tóth T.
    Food Microbiol; 2011 Feb 01; 28(1):94-100. PubMed ID: 21056780
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  • 17. Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.
    Szopinska A, Christ E, Planchon S, König H, Evers D, Renaut J.
    Proteomics; 2016 Feb 01; 16(4):593-608. PubMed ID: 26763469
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  • 18. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
    Xufre A, Albergaria H, Inácio J, Spencer-Martins I, Gírio F.
    Int J Food Microbiol; 2006 May 01; 108(3):376-84. PubMed ID: 16504329
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  • 19. Mitochondrial DNA polymorphism of the yeast Saccharomyces bayanus var. uvarum.
    Naumova ES, Naumov GI, Barrio E, Querol A.
    Mikrobiologiia; 2010 May 01; 79(4):543-50. PubMed ID: 21058508
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  • 20. Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae.
    Salvadó Z, Arroyo-López FN, Barrio E, Querol A, Guillamón JM.
    Food Microbiol; 2011 Sep 01; 28(6):1155-61. PubMed ID: 21645814
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