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Journal Abstract Search

445 related items for PubMed ID: 31778839

  • 1. Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.
    Seguinot P, Bloem A, Brial P, Meudec E, Ortiz-Julien A, Camarasa C.
    Int J Food Microbiol; 2020 Mar 02; 316():108441. PubMed ID: 31778839
    [Abstract] [Full Text] [Related]

  • 2. Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles.
    Rollero S, Bloem A, Brand J, Ortiz-Julien A, Camarasa C, Divol B.
    Food Microbiol; 2021 Apr 02; 94():103650. PubMed ID: 33279075
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  • 3. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ.
    Microbiol Spectr; 2021 Sep 03; 9(1):e0048521. PubMed ID: 34287034
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  • 4. Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
    Englezos V, Cocolin L, Rantsiou K, Ortiz-Julien A, Bloem A, Dequin S, Camarasa C.
    Appl Environ Microbiol; 2018 Aug 15; 84(16):. PubMed ID: 29858207
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  • 5. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media.
    Seguinot P, Rollero S, Sanchez I, Sablayrolles JM, Ortiz-Julien A, Camarasa C, Mouret JR.
    Food Microbiol; 2018 Dec 15; 76():29-39. PubMed ID: 30166153
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  • 6. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions.
    Su Y, Seguinot P, Sanchez I, Ortiz-Julien A, Heras JM, Querol A, Camarasa C, Guillamón JM.
    Food Microbiol; 2020 Feb 15; 85():103287. PubMed ID: 31500707
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  • 7. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
    Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR.
    Appl Microbiol Biotechnol; 2015 Mar 15; 99(5):2291-304. PubMed ID: 25412578
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  • 8. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
    Binati RL, Lemos Junior WJF, Luzzini G, Slaghenaufi D, Ugliano M, Torriani S.
    Int J Food Microbiol; 2020 Apr 02; 318():108470. PubMed ID: 31841784
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  • 12. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C, Mendes D, Dias T, Garcia R, da Silva MG, Cabrita MJ.
    J Chromatogr A; 2021 Mar 29; 1641():461991. PubMed ID: 33640805
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  • 13. Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.
    Rollero S, Mouret JR, Sanchez I, Camarasa C, Ortiz-Julien A, Sablayrolles JM, Dequin S.
    Microb Cell Fact; 2016 Feb 09; 15():32. PubMed ID: 26861624
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  • 15. 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 09; 111():104193. PubMed ID: 36681397
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  • 16. Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.
    Carrau F, Medina K, Fariña L, Boido E, Dellacassa E.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):81-5. PubMed ID: 20692063
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  • 17. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
    Prior KJ, Bauer FF, Divol B.
    Food Microbiol; 2019 Jun 30; 79():75-84. PubMed ID: 30621878
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