| 1 |
Biological nitrogen removal and metabolic characteristics of a novel aerobic denitrifying fungus Hanseniaspora uvarum strain KPL108
Zhang HH, Zhao ZF, Kang PL, Wang Y, Feng J, Jia JY, Zhang ZH
Bioresource Technology, 267, 569, 2018 |
| 2 |
Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking
Verspohl A, Solieri L, Giudici P
Applied Microbiology and Biotechnology, 101(6), 2507, 2017 |
| 3 |
Tolerance to winemaking stress conditions of Patagonian strains of Saccharomyces eubayanus and Saccharomyces uvarum
Origone AC, del Monaco SM, Avila JR, Flores MG, Rodriguez ME, Lopes CA
Journal of Applied Microbiology, 123(2), 450, 2017 |
| 4 |
Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding
Solieri L, Verspohl A, Bonciani T, Caggia C, Giudici P
Journal of Applied Microbiology, 119(1), 149, 2015 |
| 5 |
Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds
Bonilla-Hermosa VA, Duarte WF, Schwan RF
Bioresource Technology, 166, 142, 2014 |
| 6 |
Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine
Tosi E, Azzolini M, Guzzo F, Zapparoli G
Journal of Applied Microbiology, 107(1), 210, 2009 |
| 7 |
Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations
Manzano M, Medrala D, Giusto C, Bartolomeoli I, Urso R, Comi G
Journal of Applied Microbiology, 100(3), 599, 2006 |
| 8 |
Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin
Capece A, Fiore C, Maraz A, Romano P
Journal of Applied Microbiology, 98(1), 136, 2005 |
| 9 |
Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must
Antunovics Z, Irinyi L, Sipiczki M
Journal of Applied Microbiology, 98(4), 971, 2005 |
| 10 |
Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery
Demuyter C, Lollier M, Legras JL, Le Jeune C
Journal of Applied Microbiology, 97(6), 1140, 2004 |
