Rapid Screening Method for Phenolic Off-Flavor (POF) Production in Yeast

ALD5, PAD1, ATF1 and ATF2 facilitate the catabolism of coniferyl aldehyde, ferulic acid and p-coumaric acid in Saccharomyces cerevisiae

(2017) Peter Temitope Adeboye et al.   Scientific Reports

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

(2016) Rafael Felipe Basso et al.   FOOD RESEARCH INTERNATIONAL

Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

(2014) Jan Steensels et al.   Annual Review of Microbiology

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

(2014) Jan Steensels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

(2014) Mingguang Zhu et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Biodegradation of ferulic acid by a newly isolated strain of Cupriavidus sp. B-8

(2013) Li-yuan Chai et al.   Journal of Central South University

Biotransformation of ferulic acid to 4-vinylguaiacol by a wild and a diploid strain of Aspergillus niger

(2010) Itzamná Baqueiro-Peña et al.   BIORESOURCE TECHNOLOGY

PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae

(2009) Nobuhiko Mukai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY