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Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation

Applied and Environmental Microbiology, 2008-01, Vol.74 (2), p.454-461

2008

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Yeast flocculation: what brewers should know

Applied microbiology and biotechnology, 2003-05, Vol.61 (3), p.197-205

2003

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role of oxygen in yeast metabolism during high cell density brewery fermentations

Applied microbiology and biotechnology, 2009-04, Vol.82 (6), p.1143-1156

2009

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Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

Journal of applied microbiology, 2008-02, Vol.104 (2), p.478-488

2008

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Impact of pitching rate on yeast fermentation performance and beer flavour

Applied microbiology and biotechnology, 2009-02, Vol.82 (1), p.155-167

2009

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Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast

Applied microbiology and biotechnology, 2004-06, Vol.64 (5), p.636-643

2004

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The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Journal of the Institute of Brewing, 2002, Vol.108 (2), p.227-235

2002

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Glucose and sucrose: hazardous fast-food for industrial yeast?

Trends in biotechnology (Regular ed.), 2004-10, Vol.22 (10), p.531-537

2004

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Characterisation of the Colloidal Haze in Commercial and Pilot Scale Belgian White Beers

Journal of the Institute of Brewing, 2000, Vol.106 (4), p.221-228

2000

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Impact of Attachment Immobilization on Yeast Physiology and Fermentation Performance

Journal of the American Society of Brewing Chemists, 2003-04, Vol.61 (2), p.79-87

2003

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Linoleic Acid Supplementation of a Cropped Brewing Lager Strain: Effects on Subsequent Fermentation Performance with Serial Repitching

Journal of the Institute of Brewing, 2003, Vol.109 (3), p.262-272

2003

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Immobilization of Saccharomyces Cerevisiae Induces Changes in the Gene Expression Levels of HSP12, SSA3, and ATF1 during Beer Fermentation

Journal of the American Society of Brewing Chemists, 2003-09, Vol.61 (4), p.175-181

2003

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late fermentation expression of FLO1 in Saccharomyces cerevisiae

Journal of the American Society of Brewing Chemists, 2001-01, Vol.59 (2), p.69-76

2001

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Molecular mechanism of flocculation self-recognition in yeast and its role in mating and survival

mBio, 2015-05, Vol.6 (2), p.1

2015

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Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.602-608

2004

Volltextzugriff (PDF)

Uptake of Linoleic Acid by Cropped Brewer's Yeast and its Incorporation in Cellular Lipid Fractions

Journal of the American Society of Brewing Chemists, 2003-06, Vol.61 (3), p.161-168

2003

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From a small FLO gene family to a large adhesion spectrum in Saccharomyces cerevisiae

Communications in agricultural and applied biological sciences, 2009, Vol.74 (4), p.57

2009

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Evaluation of yeast relevant parameters in order to influence the flavour stability of beer

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.275

2007

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The Saccharomyces cerevisiae EHT1 and EEB1 Genes Encode Novel Enzymes with Medium-chain Fatty Acid Ethyl Ester Synthesis and Hydrolysis Capacity

The Journal of biological chemistry, 2006-02, Vol.281 (7), p.4446-4456

2006

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Flavour active volatile phenols in beer

Communications in agricultural and applied biological sciences, 2008, Vol.73 (1), p.213

2008

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Biogeneration of flavors: performance of Candida methanolovescens strains in nonalcoholic beer

Journal of the American Society of Brewing Chemists, 2001-01, Vol.59 (2), p.80-83

2001

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Impact of continuous fermentation with immobilisation on the metabolism of brewer's yeast

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.319

2007

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Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters

Applied and Environmental Microbiology, 2003-09, Vol.69 (9), p.5228-5237

2003

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Alkylpyrazines in dark specialty malts

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.307

2007

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Hydrolysis of glycosidically bound volatiles from sour cherry (Prunus cerasus L.)

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.125

2007

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Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation

Yeast flocculation: what brewers should know

role of oxygen in yeast metabolism during high cell density brewery fermentations

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

Impact of pitching rate on yeast fermentation performance and beer flavour

Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Glucose and sucrose: hazardous fast-food for industrial yeast?

Characterisation of the Colloidal Haze in Commercial and Pilot Scale Belgian White Beers

Impact of Attachment Immobilization on Yeast Physiology and Fermentation Performance

Linoleic Acid Supplementation of a Cropped Brewing Lager Strain: Effects on Subsequent Fermentation Performance with Serial Repitching

Immobilization of Saccharomyces Cerevisiae Induces Changes in the Gene Expression Levels of HSP12, SSA3, and ATF1 during Beer Fermentation

late fermentation expression of FLO1 in Saccharomyces cerevisiae

Molecular mechanism of flocculation self-recognition in yeast and its role in mating and survival

Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae

Uptake of Linoleic Acid by Cropped Brewer's Yeast and its Incorporation in Cellular Lipid Fractions

From a small FLO gene family to a large adhesion spectrum in Saccharomyces cerevisiae

Evaluation of yeast relevant parameters in order to influence the flavour stability of beer

The Saccharomyces cerevisiae EHT1 and EEB1 Genes Encode Novel Enzymes with Medium-chain Fatty Acid Ethyl Ester Synthesis and Hydrolysis Capacity

Flavour active volatile phenols in beer

Biogeneration of flavors: performance of Candida methanolovescens strains in nonalcoholic beer

Impact of continuous fermentation with immobilisation on the metabolism of brewer's yeast

Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters

Alkylpyrazines in dark specialty malts

Hydrolysis of glycosidically bound volatiles from sour cherry (Prunus cerasus L.)

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