Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

(2011) Diego Torrea et al.   FOOD CHEMISTRY

Use of a continuous multistage bioreactor to mimic winemaking fermentation

(2011) T. Clement et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Escherichia coli responds with a rapid and large change in growth rate upon a shift from glucose-limited to glucose-excess conditions

(2011) Hilal Taymaz-Nikerel et al.   METABOLIC ENGINEERING

Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

(2010) Nathalie Moreira et al.   FOOD CHEMISTRY

Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma

(2010) Maurizio Ugliano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

(2010) Ana González-Marco et al.   JOURNAL OF FOOD SCIENCE

The renaissance of continuous culture in the post-genomics age

(2010) Alan T. Bull   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Amino-acid-induced signalling via the SPS-sensing pathway in yeast

(2009) Per O. Ljungdahl   BIOCHEMICAL SOCIETY TRANSACTIONS

Fast dynamic response of the fermentative metabolism ofEscherichia colito aerobic and anaerobic glucose pulses

(2009) Alvaro R. Lara et al.   BIOTECHNOLOGY AND BIOENGINEERING

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

(2009) Catarina Barbosa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The Yeast GATA Factor Gat1 Occupies a Central Position in Nitrogen Catabolite Repression-Sensitive Gene Activation

(2009) I. Georis et al.   MOLECULAR AND CELLULAR BIOLOGY

Production and biological function of volatile esters inSaccharomyces cerevisiae

(2009) Sofie M. G. Saerens et al.   Microbial Biotechnology

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

α-Isopropylmalate, a Leucine Biosynthesis Intermediate in Yeast, Is Transported by the Mitochondrial Oxalacetate Carrier

(2008) Carlo M. T. Marobbio et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Quantitative physiological study of the fast dynamics in the intracellular pH of Saccharomyces cerevisiae in response to glucose and ethanol pulses

(2007) M.T.A.P. Kresnowati et al.   METABOLIC ENGINEERING