| 1 |
Thiamine: a key nutrient for yeasts during wine alcoholic fermentation
Labuschagne PWJ, Divol B
Applied Microbiology and Biotechnology, 105(3), 953, 2021 |
| 2 |
Machine learning applied for metabolic flux-based control of micro-aerated fermentations in bioreactors
Mesquita TJB, Campani G, Giordano RC, Zangirolami TC, Horta ACL
Biotechnology and Bioengineering, 118(5), 2076, 2021 |
| 3 |
Adsorption of inhibitors using a CO2-activated sugarcane bagasse fly ash for improving enzymatic hydrolysis and alcoholic fermentation in biorefineries
Freitas JV, Ruotolo LAM, Farinas CS
Fuel, 251, 1, 2019 |
| 4 |
Protein synthesis of Btn2 under pronounced translation repression during the process of alcoholic fermentation and wine-making in yeast
Kato S, Yamauchi Y, Izawa S
Applied Microbiology and Biotechnology, 102(22), 9669, 2018 |
| 5 |
Enzymatic hydrolysis of cactus pear varieties with high solids loading for bioethanol production
Alencar BRA, Dutra ED, Sampaio EVDB, Menezes RSC, Morais MA
Bioresource Technology, 250, 273, 2018 |
| 6 |
Effect of phenolic compounds on bioconversion of glucose to ethanol by yeast Saccharomyces cerevisiae PE-2
Colombi BL, Zanoni PRS, Tavares LBB
Canadian Journal of Chemical Engineering, 96(7), 1444, 2018 |
| 7 |
Temperature control of an alcoholic fermentation process through the Takagi-Sugeno modeling
Flores-Hernandez AA, Reyes-Reyes J, Astorga-Zaragoza CM, Osorio-Gordillo GL, Garcia-Beltran CD
Chemical Engineering Research & Design, 140, 320, 2018 |
| 8 |
New rapid PCR protocol based on high-resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus
Nadai C, Bovo B, Giacomini A, Corich V
Journal of Applied Microbiology, 124(5), 1232, 2018 |
| 9 |
Accumulation of intracellular S-adenosylmethionine increases the fermentation rate of bottom-fermenting brewer's yeast during high-gravity brewing
Oomuro M, Watanabe D, Sugimoto Y, Kato T, Motoyama Y, Watanabe T, Takagi H
Journal of Bioscience and Bioengineering, 126(6), 736, 2018 |
| 10 |
Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR(+)] non-genetic element
Watanabe D, Kumano M, Sugimoto Y, Ito M, Ohashi M, Sunada K, Takahashi T, Yamada T, Takagi H
Journal of Bioscience and Bioengineering, 126(5), 624, 2018 |
