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A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

Environmental microbiology, 2019-11, Vol.21 (11), p.4076-4091

2019

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eGFP Gene Integration in HO : A Metabolomic Impact?

Microorganisms (Basel), 2022-04, Vol.10 (4), p.781

2022

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Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Frontiers in microbiology, 2020-02, Vol.11, p.305-305

2020

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Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation

Applied and environmental microbiology, 2021-03, Vol.87 (5)

2021

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Influence of Oxygen on Alcoholic Fermentation by a Wine Strain of Torulaspora delbrueckii: Kinetics and Carbon Mass Balance

Bioscience, biotechnology, and biochemistry, 2013, Vol.77 (9), p.1848-1853

2013

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Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Frontiers in microbiology, 2018-02, Vol.9, p.196-196

2018

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Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management

International journal of food microbiology, 2023-12, Vol.406, p.110350-110350, Article 110350

2023

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Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

Frontiers in microbiology, 2022-05, Vol.13, p.823581-823581

2022

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Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Microbial biotechnology, 2017-11, Vol.10 (6), p.1649-1662

2017

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Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains

Frontiers in microbiology, 2022-09, Vol.13, p.966245-966245

2022

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Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Frontiers in microbiology, 2023-02, Vol.13, p.1032842-1032842

2023

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Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

AMB Express, 2018-08, Vol.8 (1), p.130-14, Article 130

2018

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Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Microbial biotechnology, 2017-11, Vol.10 (6), p.1649-1662

2017

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Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

Fermentation (Basel), 2022-02, Vol.8 (2), p.90

2022

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Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

Microorganisms (Basel), 2021-11, Vol.9 (11), p.2327

2021

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Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Microorganisms (Basel), 2020-06, Vol.8 (6), p.904

2020

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Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation

Food research international, 2019-07, Vol.121, p.161-175

2019

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Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions

Applied and Environmental Microbiology, 2014-04, Vol.80 (8), p.2623-2632

2014

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Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

BIO Web of Conferences, 2017, Vol.9, p.2002

2017

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Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation

Journal of agricultural and food chemistry, 2024-07, Vol.72 (28), p.15788-15800

2024

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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Applied microbiology and biotechnology, 2016-06, Vol.100 (12), p.5515-5526

2016

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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

International journal of food microbiology, 2020-03, Vol.316, p.108441-108441, Article 108441

2020

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Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

Food microbiology, 2021-04, Vol.94, p.103650-103650, Article 103650

2021

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Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae

Yeast (Chichester, England), 2015-01, Vol.32 (1), p.257-269

2015

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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Applied microbiology and biotechnology, 2015-03, Vol.99 (5), p.2291-2304

2015

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A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

eGFP Gene Integration in HO : A Metabolomic Impact?

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Influence of single nitrogen compounds on growth and fermentation performance of Starmerella bacillaris and Saccharomyces cerevisiae during alcoholic fermentation

Influence of Oxygen on Alcoholic Fermentation by a Wine Strain of Torulaspora delbrueckii: Kinetics and Carbon Mass Balance

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

Different Wines from Different Yeasts? “Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation

Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions

Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength

Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

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

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

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