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Antonio G Cordente

Showing results (1-10 of 21) with videos related to

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Bioengineered Bugs|May 11, 2012
Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor releaseSylvester Holt, Antonio G Cordente, Chris Curtin
Plos One|December 18, 2014
Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuoleGal Winter, Antonio G Cordente, Chris Curtin
Methods in Molecular Biology (Clifton, N.J.)|April 19, 2014
Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approachDariusz R Kutyna, Antonio G Cordente, Cristian Varela
Applied Microbiology and Biotechnology|August 1, 2015
Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-oneAntonio G Cordente, Dimitra L Capone, Chris D Curtin
Journal of Agricultural and Food Chemistry|October 16, 2025
The Discovery of Disulfides Linked to "Flint" Aroma Formation in WineDeanna Langone, Allie C Kulcsar, Antonio G Cordente, et al.
Applied Microbiology and Biotechnology|September 4, 2012
Flavour-active wine yeastsAntonio G Cordente, Christopher D Curtin, Cristian Varela, et al.
FEMS Yeast Research|February 25, 2009
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide productionAntonio G Cordente, Anthony Heinrich, Isak S Pretorius, et al.
FEMS Microbiology Letters|December 13, 2006
Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiaeAntonio G Cordente, Jan H Swiegers, Fausto G Hegardt, et al.
FEMS Yeast Research|November 14, 2012
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentationAntonio G Cordente, Gustavo Cordero-Bueso, Isak S Pretorius, et al.
Journal of Agricultural and Food Chemistry|September 28, 2011
Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MSDimitra L Capone, Kevin H Pardon, Antonio G Cordente, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Bioengineered Bugs|May 11, 2012
Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor releaseSylvester Holt, Antonio G Cordente, Chris Curtin
Plos One|December 18, 2014
Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuoleGal Winter, Antonio G Cordente, Chris Curtin
Methods in Molecular Biology (Clifton, N.J.)|April 19, 2014
Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approachDariusz R Kutyna, Antonio G Cordente, Cristian Varela
Applied Microbiology and Biotechnology|August 1, 2015
Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-oneAntonio G Cordente, Dimitra L Capone, Chris D Curtin
Journal of Agricultural and Food Chemistry|October 16, 2025
The Discovery of Disulfides Linked to "Flint" Aroma Formation in WineDeanna Langone, Allie C Kulcsar, Antonio G Cordente, et al.
Applied Microbiology and Biotechnology|September 4, 2012
Flavour-active wine yeastsAntonio G Cordente, Christopher D Curtin, Cristian Varela, et al.
FEMS Yeast Research|February 25, 2009
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide productionAntonio G Cordente, Anthony Heinrich, Isak S Pretorius, et al.
FEMS Microbiology Letters|December 13, 2006
Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiaeAntonio G Cordente, Jan H Swiegers, Fausto G Hegardt, et al.
FEMS Yeast Research|November 14, 2012
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentationAntonio G Cordente, Gustavo Cordero-Bueso, Isak S Pretorius, et al.
Journal of Agricultural and Food Chemistry|September 28, 2011
Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MSDimitra L Capone, Kevin H Pardon, Antonio G Cordente, et al.
Pageof 3