相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
A. Contreras et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Evolution of quality parameters during red wine dealcoholization by osmotic distillation
Loredana Liguori et al.
FOOD CHEMISTRY (2013)
Genetic manipulation of longevity-related genes as a tool to regulate yeast life span and metabolite production during winemaking
Helena Orozco et al.
MICROBIAL CELL FACTORIES (2013)
Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts
C. Varela et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production
D. R. Kutyna et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
Production Technologies for Reduced Alcoholic Wines
Leigh M. Schmidtke et al.
JOURNAL OF FOOD SCIENCE (2012)
Haploids adapt faster than diploids across a range of environments
A. C. Gerstein et al.
JOURNAL OF EVOLUTIONARY BIOLOGY (2011)
Adaptation of Saccharomyces cerevisiae to saline stress through laboratory evolution
R. Dhar et al.
JOURNAL OF EVOLUTIONARY BIOLOGY (2011)
Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway
Axelle Cadiere et al.
METABOLIC ENGINEERING (2011)
Adaptation and Evolutionary Rescue in Metapopulations Experiencing Environmental Deterioration
Graham Bell et al.
SCIENCE (2011)
Reciprocal Sign Epistasis between Frequently Experimentally Evolved Adaptive Mutations Causes a Rugged Fitness Landscape
Daniel J. Kvitek et al.
PLOS GENETICS (2011)
Generation and characterisation of stable ethanol-tolerant mutants of Saccharomyces cerevisiae
Dragana Stanley et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2010)
Microbiological approaches to lowering ethanol concentration in wine
Dariusz R. Kutyna et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Adaptive evolution of baker's yeast in a dough-like environment enhances freeze and salinity tolerance
Jaime Aguilera et al.
MICROBIAL BIOTECHNOLOGY (2010)
Novel Evolutionary Engineering Approach for Accelerated Utilization of Glucose, Xylose, and Arabinose Mixtures by Engineered Saccharomyces cerevisiae Strains
H. Wouter Wisselink et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae
Maryam Ehsani et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Correlation between TCA cycle flux and glucose uptake rate during respiro-fermentative growth of Saccharomyces cerevisiae
Jan Heyland et al.
MICROBIOLOGY-SGM (2009)
Tor1/Sch9-Regulated Carbon Source Substitution Is as Effective as Calorie Restriction in Life Span Extension
Min Wei et al.
PLOS GENETICS (2009)
The malate-aspartate NADH shuttle components are novel metabolic longevity regulators required for calorie restriction-mediated life span extension in yeast
Erin Easlon et al.
GENES & DEVELOPMENT (2008)
Analytical characterization of the aroma of five premium red wines.: Insights into the role of odor families and the concept of fruitiness of wines
Ana Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines
Richard Gawel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes
Brigitte Cambon et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Evolutionary engineering of multiple-stress resistant Saccharomyces cerevisiae
ZP Çakar et al.
FEMS YEAST RESEARCH (2005)
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
MJ Torija et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
High osmolarity extends life span in Saccharomyces cerevisiae by a mechanism related to calorie restriction
M Kaeberlein et al.
MOLECULAR AND CELLULAR BIOLOGY (2002)
Characterization of a (2R,3R)-2,3-butanediol dehydrogenase as the Saccharomyces cerevisiae YAL060W gene product -: Disruption and induction of the gene
E González et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2000)
分享论文
