Related references
Note: Only part of the references are listed.Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine
Veronika M. Kupfer et al.
FOOD RESEARCH INTERNATIONAL (2017)
Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine
Veronika M. Kupfer et al.
FOOD RESEARCH INTERNATIONAL (2017)
Evidence of gushing induction by Penicillium oxalicum proteins
E. I. Vogt et al.
JOURNAL OF APPLIED MICROBIOLOGY (2017)
DETECTION OF PENICLLIUM OXALICUM IN GRAPES WITH A LOOP-MEDIATED ISOTHERMAL AMPLIFICATION (LAMP) ASSAY
Elisabeth I. Vogt et al.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2017)
Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes
M. Lorenzini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
The Perseus computational platform for comprehensive analysis of (prote)omics data
Stefka Tyanova et al.
NATURE METHODS (2016)
Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing
Sylvie M. Deckers et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2012)
Extraction of genomic DNA from yeasts for PCR-based applications
Marko Looke et al.
BIOTECHNIQUES (2011)
PCR ITS-RFLP: A useful method for identifying filamentous fungi isolates on grapes
C. F. Diguta et al.
FOOD MICROBIOLOGY (2011)
Contamination by moulds of grape berries in Slovakia
P. Mikusova et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2010)
Heterologous expression of the hydrophobin FcHyd5p from Fusarium culmorum in Pichia pastoris and evaluation of its surface activity and contribution to gushing of carbonated beverages
Matthias Stuebner et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Induction of Gushing with Recombinant Class II Hydrophobin FcHyd5p from Fusarium culmorum and the Impact of Hop Compounds on its Gushing Potential
Georg Lutterschmid et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Low occurrence of patulin- and citrinin-producing species isolated from grapes
M. R. Bragulat et al.
LETTERS IN APPLIED MICROBIOLOGY (2008)
MaxQuant enables high peptide identification rates, individualized p.p.b.-range mass accuracies and proteome-wide protein quantification
Juergen Cox et al.
NATURE BIOTECHNOLOGY (2008)
Mycobiota of grapes collected in Hungarian and Czech vineyards in 2004
J. Varga et al.
ACTA ALIMENTARIA (2007)
Surface properties of class II hydrophobins from Trichoderma reesei and influence on bubble stability
Andrew R. Cox et al.
LANGMUIR (2007)
Black aspergilli and ochratoxin A production in French vineyards
H. Bejaoui et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Mycobiota and ochratoxin A producing fungi from Spanish wine grapes
N. Belli et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Influence of the region of origin on the mycobiota of grapes with emphasis on Aspergillus and Penicillium species
Rita Serra et al.
MYCOLOGICAL RESEARCH (2006)
In-gel digestion for mass spectrometric characterization of proteins and proteomes
Andrej Shevchenko et al.
NATURE PROTOCOLS (2006)
Origin of (-)-geosmin on grapes:: on the complementary action of two fungi, Botrytis cinerea and Penicillium expansum
S La Guerche et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2005)
Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin A
R Serra et al.
RESEARCH IN MICROBIOLOGY (2005)
Effects of three Fusarium species on the quality of barley and malt
T Sarlin et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2005)
Ochratoxigenic species from Spanish wine grapes
M Bau et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes
R Serra et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Fungal flora and ochratoxin A production in grapes and musts from France
L Sage et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Mycotoxin production from fungi isolated from grapes
L Abrunhosa et al.
LETTERS IN APPLIED MICROBIOLOGY (2001)