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1.
Deciphering the Origin, Evolution, and Physiological Function of the Subtelomeric Aryl-Alcohol Dehydrogenase Gene Family in the Yeast Saccharomyces cerevisiae.
Appl Environ Microbiol
; 84(1)2018 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29079624
2.
Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules.
Yeast
; 32(1): 3-16, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25393382
3.
Physiological and biochemical characteristics of the ethyl tiglate production pathway in the yeast Saprochaete suaveolens.
Yeast
; 32(1): 57-66, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25407290
4.
Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.
Yeast
; 32(1): 47-56, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25274068
5.
Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
Yeast
; 32(1): 271-9, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25418076
6.
Process engineering for bioflavour production with metabolically active yeasts - a mini-review.
Yeast
; 32(1): 123-43, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25400136
7.
Xylosylation as an effective means for reducing yeast growth inhibition by 2-phenylethanol.
J Basic Microbiol
; 53(9): 792-5, 2013 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-23417851
8.
Cloning, expression and characterization of an aryl-alcohol dehydrogenase from the white-rot fungus Phanerochaete chrysosporium strain BKM-F-1767.
BMC Microbiol
; 12: 126, 2012 Jun 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-22742413
9.
Bioflavour: natural flavours and fragrances by yeasts and other microorganisms - the holistic approach of the BIOFLAVOUR Consortium.
Yeast
; 32(1): 1, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25447565
10.
Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation.
Food Chem
; 138(1): 701-8, 2013 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-23265543
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