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Journal Abstract Search

453 related items for PubMed ID: 25886016

  • 1. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
    Stribny J, Gamero A, Pérez-Torrado R, Querol A.
    Int J Food Microbiol; 2015 Jul 16; 205():41-6. PubMed ID: 25886016
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  • 3. A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation.
    Minebois R, Pérez-Torrado R, Querol A.
    Food Microbiol; 2020 Sep 16; 90():103484. PubMed ID: 32336360
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  • 4. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N, Mendes F, Guedes de Pinho P, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2008 Jun 10; 124(3):231-8. PubMed ID: 18457893
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  • 5. Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production.
    Stribny J, Querol A, Pérez-Torrado R.
    Front Microbiol; 2016 Jun 10; 7():897. PubMed ID: 27375606
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  • 6. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C, Barker A, Tran T, Borneman A, Curtin C.
    Int J Food Microbiol; 2017 Jul 03; 252():1-9. PubMed ID: 28436828
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  • 8. Acetate ester formation in wine by mixed cultures in laboratory fermentations.
    Rojas V, Gil JV, Piñaga F, Manzanares P.
    Int J Food Microbiol; 2003 Sep 01; 86(1-2):181-8. PubMed ID: 12892933
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  • 11. Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.
    Mendes I, Sanchez I, Franco-Duarte R, Camarasa C, Schuller D, Dequin S, Sousa MJ.
    BMC Genomics; 2017 Jun 08; 18(1):455. PubMed ID: 28595605
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  • 12. Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols.
    Tapia SM, Pérez-Torrado R, Adam AC, Macías LG, Barrio E, Querol A.
    Microb Biotechnol; 2022 Dec 08; 15(12):2958-2969. PubMed ID: 36307988
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  • 13. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.
    Vilanova M, Sieiro C.
    J Ind Microbiol Biotechnol; 2006 Nov 08; 33(11):929-33. PubMed ID: 16909266
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  • 16. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.
    González B, Vázquez J, Morcillo-Parra MÁ, Mas A, Torija MJ, Beltran G.
    Food Microbiol; 2018 Sep 08; 74():64-74. PubMed ID: 29706339
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  • 18. 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 15; 103(3):285-94. PubMed ID: 16099313
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