Production of aroma compounds from whey using Wickerhamomyces pijperi

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Expanding ester biosynthesis in Escherichia coli

(2014) Gabriel M Rodriguez et al.   Nature Chemical Biology

Biotechnological and Molecular Approaches for Vanillin Production: a Review

(2013) Baljinder Kaur et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Construction of an Artificial Pathway for Isobutanol Biosynthesis in the Cytosol ofSaccharomyces cerevisiae

(2012) Fumio MATSUDA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

(2012) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Biotechnological approaches for the value addition of whey

(2011) Parmjit S. Panesar et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Bioactive Compounds and Prebiotic Activity in Thailand-Grown Red and White Guava Fruit (Psidium guajava L.)

(2011) W. Thuaytong et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Fuel ethanol production from sweet sorghum using repeated-batch fermentation

(2011) Shigeru Chohnan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

(2010) Pedro M.R. Guimarães et al.   BIOTECHNOLOGY ADVANCES

Production of bioethanol from organic whey using Kluyveromyces marxianus

(2010) Anne Deen Christensen et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Microbial formation of esters

(2009) Yong Cheol Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Mode of vegetative reproduction of the bipolar budding yeast species Wickerhamomyces pijperi and related strains

(2009) Y. Imanishi et al.   MICROBIOLOGY-SGM

Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

(2008) S. M. G. Saerens et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Phylogenetic relationships among species ofPichia, IssatchenkiaandWilliopsisdetermined from multigene sequence analysis, and the proposal ofBarnettozymagen. nov.,Lindneragen. nov. andWickerhamomycesgen. nov.

(2008) Cletus P. Kurtzman et al.   FEMS YEAST RESEARCH

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY