Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production

The FKS family genes cause changes in cell wall morphology resulted in regulation of anti-autolytic ability in Saccharomyces cerevisiae

(2018) Jinjing Wang et al.   BIORESOURCE TECHNOLOGY

Modelling of Biomass Concentration, Multi-Wavelength Absorption and Discrimination Method for Seven Important Marine Microalgae Species

(2018) Jerónimo Chirivella-Martorell et al.   Energies

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Characterization of Advanced Materials for Bioengineering Applications

(2018) Miguel Martí et al.   Jove-Journal of Visualized Experiments

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (Humulus lupulus L.) Variety Sorachi Ace

(2018) Ayako Sanekata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii

(2018) Bara Senkarcinova et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methods for the estimation of the biovolume of microorganisms: A critical review

(2017) Alessandro Saccà   LIMNOLOGY AND OCEANOGRAPHY-METHODS

Reference channel-based microfluidic resistance sensing for single yeast cell volume growth measurement

(2017) Jiashu Sun et al.   Microfluidics and Nanofluidics

Complete genome sequence and comparative genomics of the probiotic yeast Saccharomyces boulardii

(2017) Indu Khatri et al.   Scientific Reports

Estimating real cell size distribution from cross-section microscopy imaging

(2016) Michael Lenz et al.   BIOINFORMATICS

Antiradical and reducing potential of commercial beers

(2016) M. Ditrych et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of moderate beer consumption on health and disease: A consensus document

(2016) G. de Gaetano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

A Simple yet Accurate Method for the Estimation of the Biovolume of Planktonic Microorganisms

(2016) Alessandro Saccà   PLoS One

Effect of a single dose of Saccharomyces cerevisiae var. boulardii on the occurrence of porcine neonatal diarrhoea

(2015) L. R. Hancox et al.   Animal

A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC–ESI-LTQ-Orbitrap-MS)

(2015) Paola Quifer-Rada et al.   FOOD CHEMISTRY

Dominance and influence of selectedSaccharomyces cerevisiaestrains on the analytical profile of craft beer refermentation

(2014) Laura Canonico et al.   JOURNAL OF THE INSTITUTE OF BREWING

TheASP3locus inSaccharomyces cerevisiaeoriginated by horizontal gene transfer fromWickerhamomyces

(2012) Garrett P. League et al.   FEMS YEAST RESEARCH

EBImage--an R package for image processing with applications to cellular phenotypes

(2010) G. Pau et al.   BIOINFORMATICS

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

(2010) Daniel Granato et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Probiotic helps to eradicate H. pylori

(2010) Claire Greenhill   Nature Reviews Gastroenterology & Hepatology

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Tolerance and stress response to ethanol in the yeast Saccharomyces cerevisiae

(2009) Junmei Ding et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review

(2009) D. Callemien et al.   FOOD REVIEWS INTERNATIONAL

Probiotic Agent Saccharomyces boulardii Reduces the Incidence of Lung Injury in Acute Necrotizing Pancreatitis Induced Rats

(2009) Melike Karen et al.   JOURNAL OF SURGICAL RESEARCH

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant activities of Toona Sinensis leaves extracts using different antioxidant models

(2007) You-Cheng Hseu et al.   FOOD AND CHEMICAL TOXICOLOGY