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18S rDNA integration of the exo-inulinase gene into chromosomes of the high ethanol producing yeast Saccharomyces sp. W0 for direct conversion of inulin to bioethanol
18S rDNA integration of the exo-inulinase gene into chromosomes of the high ethanol producing yeast Saccharomyces sp. W0 for direct conversion of inulin to bioethanol
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18S rDNA integration of the exo-inulinase gene into chromosomes of the high ethanol producing yeast Saccharomyces sp. W0 for direct conversion of inulin to bioethanol

Wang, Ji-Ming ; Zhang, Tong ; Chi, Zhe ; Liu, Guang-Lei ; Chi, Zhen-Ming

Biomass & bioenergy, 2011-07, Vol.35 (7), p.3032-3039 [Periódico revisado por pares]

Elsevier Ltd

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2
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine
Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine
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Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine

Eliodório, Kevy Pontes ; Cunha, Gabriel Caetano de Gois E ; Müller, Caroline ; Lucaroni, Ana Carolina ; Giudici, Reinaldo ; Walker, Graeme Maxwell ; Alves, Jr, Sérgio Luiz ; Basso, Thiago Olitta

Advances in applied microbiology, 2019, Vol.109, p.61-119 [Periódico revisado por pares]

United States

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3
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer, Damir ; Hanousek Čiča, Karla ; Blesić, Milenko ; Smajić Murtić, Mirela ; Mrvčić, Jasna ; Spaho, Nermina

Foods, 2023-05, Vol.12 (10), p.1951 [Periódico revisado por pares]

Switzerland: MDPI AG

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4
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress
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Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Pérez-Torrado, Roberto ; Oliveira, Bruno M ; Zemančíková, Jana ; Sychrová, Hana ; Querol, Amparo

Frontiers in microbiology, 2016-03, Vol.7, p.435-435 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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5
Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids
Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids
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Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

Pérez-Torrado, Roberto ; Barrio, Eladio ; Querol, Amparo

Critical reviews in food science and nutrition, 2018-07, Vol.58 (11), p.1780-1790 [Periódico revisado por pares]

United States: Taylor & Francis

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6
Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp
Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp
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Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp

Mushollaeni, Wahyu ; Tantalu, Lorine

IOP conference series. Earth and environmental science, 2020-03, Vol.465 (1), p.12037 [Periódico revisado por pares]

Bristol: IOP Publishing

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7
Antimutagenesis of multiphytoadaptogene in yeast Saccharomyces
Antimutagenesis of multiphytoadaptogene in yeast Saccharomyces
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Antimutagenesis of multiphytoadaptogene in yeast Saccharomyces

Kurennaya, O. N ; Karpova, R. V ; Bocharova, O. A ; Kazeev, I. V ; Bocharov, E. V ; Korolev, V. G

Russian journal of genetics, 2013-12, Vol.49 (12), p.1190-1194 [Periódico revisado por pares]

Boston: Springer-Verlag

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8
Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile
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Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile

Martínez-Mendoza, B.I. ; Peredo-Lovillo, A. ; Romero-Luna, H.E. ; Jiménez-Fernández, M.

Food bioscience, 2023-12, Vol.56, p.103112, Article 103112 [Periódico revisado por pares]

Elsevier Ltd

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9
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine

Lai, Yen-Tso ; Chen, Chien-Hao ; Lo, Yi-Chen ; Hsieh, Chang-Wei ; Hsu, Fu-Chiun ; Cheng, Kuan-Chen

European food research & technology, 2023-11, Vol.249 (11), p.2849-2860 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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10
Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing
Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing
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Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

Gamero, Amparo ; Dijkstra, Annereinou ; Smit, Bart ; de Jong, Catrienus

Fermentation (Basel), 2020-05, Vol.6 (2), p.50 [Periódico revisado por pares]

Basel: MDPI AG

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