Results 171 to 180 of about 56,650 (181)

Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived Compounds

Journal of Agricultural and Food Chemistry, 2012
Sonia Collin
exaly  

A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

International Journal of Food Microbiology, 2014
Jaime Moreno-García, Juan José Moreno, Juan Carlos García Mauricio   +2 more
exaly  

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions

Food Microbiology, 2015
Jaime Moreno-García, Juan Carlos García Mauricio, Juan José Moreno   +2 more
exaly  

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Food Chemistry, 2016
Juan José Moreno, Jaime Moreno-García, Juan Carlos García Mauricio   +2 more
exaly  

p518, a small floR plasmid from a South American isolate of Actinobacillus pleuropneumoniae

Veterinary Microbiology, 2017
Paul R Langford, Janine T Bossé, Denise Mara Soares Bazzolli   +2 more
exaly  

Whole-Genome Analysis of Three Yeast Strains Used for Production of Sherry-Like Wines Revealed Genetic Traits Specific to Flor Yeasts

Frontiers in Microbiology, 2018
Nikolai V Ravin, Andrey V Mardanov
exaly  

Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism

International Journal of Food Microbiology, 2013
exaly  

Population Structure and Comparative Genome Hybridization of European Flor Yeast Reveal a Unique Group of Saccharomyces cerevisiae Strains with Few Gene Duplications in Their Genome

PLoS ONE, 2014
Jean-Luc Legras
exaly  

Genomic signatures of adaptation to wine biological ageing conditions in biofilm‐forming flor yeasts

Molecular Ecology, 2017
exaly  

Volatile metabolites produced by different flor yeast strains during wine biological ageing

Food Research International, 2020
exaly