Related references
Note: Only part of the references are listed.Isolation and molecular identification of wine yeasts from a Brazilian vineyard
Milla Alves Baffi et al.
ANNALS OF MICROBIOLOGY (2011)
Influence of Different Substrates on the Production of a Mutant Thermostable Glucoamylase in Submerged Fermentation
Fabiana Carina Pavezzi et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2011)
Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts
J. J. Mateo et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2011)
A novel extracellular beta-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine
Paula Gonzalez-Pombo et al.
PROCESS BIOCHEMISTRY (2011)
Characterization of β-glucosidases from Hanseniaspora sp and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine
Jutaporn Swangkeaw et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2011)
Yeast species associated with wine grapes in China
Shuang-Shi Li et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
The characterisation of a novel Pichia anomala beta-glucosidase with potentially aroma-enhancing capabilities in wine
Jutaporn Swangkeaw et al.
ANNALS OF MICROBIOLOGY (2009)
Purification and biochemical characterization of extracellular β-glucosidases from the hypercellulolytic pol6 mutant of Penicillium occitanis
Fatma Bhiri et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2008)
Production and characteristics comparison of crude β-glucosidases produced by microorganisms Thermoascus aurantiacus e Aureobasidium pullulans in agricultural wastes
Rodrigo Simoes Ribeiro Leite et al.
ENZYME AND MICROBIAL TECHNOLOGY (2008)
β-Glucosidase activity in wine yeasts:: Application in enology
Maria Arevalo Villena et al.
ENZYME AND MICROBIAL TECHNOLOGY (2007)
β-Glucosidase in cellular and acellular form for winemaking application
Rosa Palmeri et al.
ENZYME AND MICROBIAL TECHNOLOGY (2007)
Enhancement of aroma in white wines using a β-glucosidase preparation from Debaryomyces pseudopolymorphus (A-77)
Maria Arevalo-Villena et al.
FOOD BIOTECHNOLOGY (2007)
Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast., on the surface of grape berries
Vincent Renouf et al.
MICROBIOLOGICAL RESEARCH (2007)
Characterization of an exocellular β-glucosidase from Debaryomyces pseudopolymorphus
Maria Arevalo Villena et al.
ENZYME AND MICROBIAL TECHNOLOGY (2006)
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
S Maicas et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2005)
Chemical characterization of the oil of Sterculia striata ST. HIL. ET NAUD nuts
MH Chaves et al.
QUIMICA NOVA (2004)
Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications
RN Barbagallo et al.
ENZYME AND MICROBIAL TECHNOLOGY (2004)
Screening and typing of Patagonian wine yeasts for glycosidase activities
ME Rodriguez et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
β-Glucosidase activity from the thermophilic fungus Scytalidium thermophilum is stimulated by glucose and xylose
FF Zanoelo et al.
FEMS MICROBIOLOGY LETTERS (2004)
β-glucosidase from the grape native yeast Debaryomyces vanrijiae:: Purification, characterization, and its effect on monoterpene content of a Muscat grape juice
A Belancic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Terpenes from the essential oil of the leaves of Guarea macrophylla Vahl. ssp tuberculata Vellozo (Meliaceae)
JHG Lago et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2002)