Isolation and identification of aroma producing strain with esterification capacity from yellow water

Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

(2018) Pau Matias-Guiu et al.   FOOD CHEMISTRY

Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum ( Prunus Salicina Lindl.)

(2018) Kejing An et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Calcium Concentration on the Physiology of Saccharomyces cerevisiae Yeast in Fermentation

(2018) Gustavo Henrique Gravatim Costa et al.   Sugar Tech

Enhanced active extracellular polysaccharide production from Ganoderma formosanum using computational modeling

(2017) Kai-Di Hsu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Ethyl acetate production by the elusive alcohol acetyltransferase from yeast

(2017) Aleksander J. Kruis et al.   METABOLIC ENGINEERING

Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Magnesium ions in yeast: setting free the metabolism from glucose catabolite repression

(2016) Rafael Barros de Souza et al.   Metallomics

Optimization of Lactobacillus acidophilus cultivation using taro waste and evaluation of its biological activity

(2015) Shu-Chen Hsieh et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

(2015) Mohammad N. Rezaei et al.   CEREAL CHEMISTRY

Melon aroma-producing yeast isolated from coastal marine sediment in Maizuru Bay, Japan

(2015) Akitoshi Sutani et al.   FISHERIES SCIENCE

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

(2015) Qi Peng et al.   FOOD CHEMISTRY

The fascinating and secret wild life of the budding yeast S. cerevisiae

(2015) Gianni Liti   eLife

The Fungal Aroma Gene ATF1 Promotes Dispersal of Yeast Cells through Insect Vectors

(2014) Joaquin F. Christiaens et al.   Cell Reports

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

(2013) Analy Machado de Oliveira Leite et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

The influence of presaccharification, fermentation temperature and yeast strain on ethanol production from sugarcane bagasse

(2012) Carlos J.A. de Souza et al.   BIORESOURCE TECHNOLOGY

Statistical optimization of culture media for growth and lipid production of Chlorella protothecoides UTEX 250

(2012) Kuan-Chen Cheng et al.   BIORESOURCE TECHNOLOGY

Formation of ethyl acetate from whey by Kluyveromyces marxianus on a pilot scale

(2012) Christian Löser et al.   JOURNAL OF BIOTECHNOLOGY

The influence of nitrogen sources on ethanol production by yeast from concentrated sweet sorghum juice

(2010) Guojun Yue et al.   BIOMASS & BIOENERGY

Comparative proteomic analysis of alcoholic fermentation employing a new environmental strain of Saccharomyces cerevisiae

(2010) Maria Parapouli et al.   PROCESS BIOCHEMISTRY

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

(2009) R.M. Callejon et al.   ANALYTICA CHIMICA ACTA

Impact of systems biology on metabolic engineering ofSaccharomyces cerevisiae

(2007) Jens Nielsen et al.   FEMS YEAST RESEARCH