about
Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae: role of the cytosolic Mg(2+) and mitochondrial K(+) acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentationGlycerol export and glycerol-3-phosphate dehydrogenase, but not glycerol phosphatase, are rate limiting for glycerol production in Saccharomyces cerevisiae.Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives.Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine.Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genesGenotypic and phenotypic characterization of foodborne Geobacillus stearothermophilus.The Saccharomyces cerevisiae Sko1p transcription factor mediates HOG pathway-dependent osmotic regulation of a set of genes encoding enzymes implicated in protection from oxidative damage.Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry.Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey.Contamination pathways of spore-forming bacteria in a vegetable cannery.PCR detection of thermophilic spore-forming bacteria involved in canned food spoilage.Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway.Effect of nitrogen limitation and nature of the feed upon Oenococcus oeni metabolism and extracellular protein production.Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression.Characterization of EprA, a major extracellular protein of Oenococcus oeni with protease activity.Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.Oligopeptide assimilation and transport by Oenococcus oeni.Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters.Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation.Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni.Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safetyEvaluation of Peracetic Acid Sanitizers Efficiency against Spores Isolated from Spoiled Cans in Suspension and on Stainless Steel SurfacesSpecific identification and quantification of the spoilage microorganism Brettanomyces in wine by flow cytometry: A useful tool for winemakersDual effect of organic acids as a function of external pH in Oenococcus oeniEffects of yeast proteolytic activity onOenococcus oeniand malolactic fermentationRe-assessment of the influence of yeast strain and environmental factors on glycerol production in wineQ59266881Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation inSaccharomyces cerevisiae Strains Overexpressed or Disrupted forGPD1 Encoding Glycerol 3-Phosphate DehydrogenaseEffect of thyme oil vapours exposure on phenylalanine ammonia-lyase (PAL) and lipoxygenase (LOX) genes expression, and control of anthracnose in ‘Hass’ and ‘Ryan’ avocado fruitPhytochemical and nutritional properties of underutilised fruits in the southern African regionInfluence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS CharacterizationModulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenaseEffect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetablesGenetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
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P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Fabienne Remize
@ast
Fabienne Remize
@en
Fabienne Remize
@es
Fabienne Remize
@sl
type
label
Fabienne Remize
@ast
Fabienne Remize
@en
Fabienne Remize
@es
Fabienne Remize
@sl
prefLabel
Fabienne Remize
@ast
Fabienne Remize
@en
Fabienne Remize
@es
Fabienne Remize
@sl
P106
P1153
8768998000
P21
P31
P496
0000-0002-6860-2089