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The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

mSphere, 2020-08, Vol.5 (4)

2020

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Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa

International journal of food microbiology, 2013-03, Vol.162 (2), p.143-151

2013

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Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig Model

Nutrients, 2017-07, Vol.9 (7), p.758

2017

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Kazachstania humilis

Trends in microbiology (Regular ed.), 2022-10, Vol.30 (10), p.1012-1013

2022

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Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

Applied and Environmental Microbiology, 2005-09, Vol.71 (9), p.5420-5426

2005

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Morel Production Related to Soil Microbial Diversity and Evenness

Microbiology spectrum, 2021-10, Vol.9 (2), p.e0022921-e0022921

2021

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Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines

Beverages (Basel), 2019-09, Vol.5 (3), p.54

2019

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Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Microbiology spectrum, 2021-12, Vol.9 (3), p.e0049421

2021

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Identifying Key Residues of Sphinganine-1-phosphate Lyase for Function in Vivo and in Vitro

The Journal of biological chemistry, 2008-07, Vol.283 (29), p.20159-20169

2008

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Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine

International journal of food microbiology, 2014-10, Vol.189, p.146-152

2014

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Drosophila-associated yeast species in vineyard ecosystems

FEMS microbiology letters, 2015-10, Vol.362 (20), p.fnv170

2015

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Ubericin K, a New Pore-Forming Bacteriocin Targeting mannose-PTS

Microbiology spectrum, 2021-10, Vol.9 (2), p.e0029921-e0029921

2021

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Multi‐year field evaluation of nicotianamine biofortified bread wheat

The Plant journal : for cell and molecular biology, 2022-03, Vol.109 (5), p.1168-1182

2022

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Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution

Microbiology spectrum, 2021-10, Vol.9 (2), p.e0066221-e0066221

2021

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Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

Journal of agricultural and food chemistry, 2017-10, Vol.65 (41), p.9110-9119

2017

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Protection of C. elegans from Anoxia by HYL-2 Ceramide Synthase

Science (American Association for the Advancement of Science), 2009-04, Vol.324 (5925), p.381-384

2009

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Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Journal of agricultural and food chemistry, 2017-02, Vol.65 (7), p.1378-1386

2017

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Statistical modelling coupled with LC-MS analysis to predict human upper intestinal absorption of phytochemical mixtures

Food chemistry, 2018-04, Vol.245, p.353-363

2018

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Transport rates of dietary phytochemicals in cell monolayers is inversely correlated with absorption kinetics in humans

Journal of functional foods, 2017-12, Vol.39, p.206-214

2017

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Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation

FEMS yeast research, 2006-01, Vol.6 (1), p.91-101

2006

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Classification of Latilactobacillus sakei subspecies based on MALDI-TOF MS protein profiles using machine learning models

Microbiology spectrum, 2024-10, Vol.12 (10), p.e0366823

2024

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Use of commercial or indigenous yeast impacts the S. cerevisiae transcriptome during wine fermentation

Microbiology spectrum, 2024-09, p.e0119424

2024

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Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Microbiology spectrum, 2024-09, p.e0112123

2024

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Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

Microbiology spectrum, 2024-06, Vol.12 (6), p.e0031224-24

2024

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Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

FEMS microbiology letters, 2004-11, Vol.240 (2), p.125-129

2004

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The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa

Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig Model

Kazachstania humilis

Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

Morel Production Related to Soil Microbial Diversity and Evenness

Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Identifying Key Residues of Sphinganine-1-phosphate Lyase for Function in Vivo and in Vitro

Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine

Drosophila-associated yeast species in vineyard ecosystems

Ubericin K, a New Pore-Forming Bacteriocin Targeting mannose-PTS

Multi‐year field evaluation of nicotianamine biofortified bread wheat

Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

Protection of C. elegans from Anoxia by HYL-2 Ceramide Synthase

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Statistical modelling coupled with LC-MS analysis to predict human upper intestinal absorption of phytochemical mixtures

Transport rates of dietary phytochemicals in cell monolayers is inversely correlated with absorption kinetics in humans

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation

Classification of Latilactobacillus sakei subspecies based on MALDI-TOF MS protein profiles using machine learning models

Use of commercial or indigenous yeast impacts the S. cerevisiae transcriptome during wine fermentation

Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

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