Fermenting knowledge: the history of winemaking, science and yeast research.
about
Grand challenges in cellular biochemistry: the "next-gen" biochemistryToward a Predictive Understanding of Earth's Microbiomes to Address 21st Century ChallengesSaccharomyces cerevisiae: a nomadic yeast with no niche?Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsPyrosequencing reveals regional differences in fruit-associated fungal communities.Quantifying separation and similarity in a Saccharomyces cerevisiae metapopulation.Improving industrial yeast strains: exploiting natural and artificial diversity.Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii.Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand.Flavour-active wine yeasts.Microbial Resources and Enological Significance: Opportunities and BenefitsGenomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Synthetic genome engineering forging new frontiers for wine yeast.Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans).Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.Sporulation in soil as an overwinter survival strategy in Saccharomyces cerevisiae.Yeast 2.0-connecting the dots in the construction of the world's first functional synthetic eukaryotic genome.Diversity and relationships among strains of culturable yeasts in agricultural soils in CameroonNovel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
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P2860
Fermenting knowledge: the history of winemaking, science and yeast research.
description
2010 nî lūn-bûn
@nan
2010 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
name
Fermenting knowledge: the history of winemaking, science and yeast research.
@ast
Fermenting knowledge: the history of winemaking, science and yeast research.
@en
Fermenting knowledge: the history of winemaking, science and yeast research.
@nl
type
label
Fermenting knowledge: the history of winemaking, science and yeast research.
@ast
Fermenting knowledge: the history of winemaking, science and yeast research.
@en
Fermenting knowledge: the history of winemaking, science and yeast research.
@nl
prefLabel
Fermenting knowledge: the history of winemaking, science and yeast research.
@ast
Fermenting knowledge: the history of winemaking, science and yeast research.
@en
Fermenting knowledge: the history of winemaking, science and yeast research.
@nl
P2860
P356
P1433
P1476
Fermenting knowledge: the history of winemaking, science and yeast research
@en
P2093
Paul J Chambers
P2860
P304
P356
10.1038/EMBOR.2010.179
P577
2010-11-12T00:00:00Z