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Bruno Blondin

Showing results (11-20 of 30) with videos related to

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Applied and Environmental Microbiology|January 7, 2003
Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kineticsEric Rosenfeld, Bertrand Beauvoit, Bruno Blondin, et al.
FEMS Yeast Research|February 5, 2005
Analysis of Saccharomyces cerevisiae hexose carrier expression during wine fermentation: both low- and high-affinity Hxt transporters are expressedMarc Perez, Kattie Luyten, Remy Michel, et al.
BMC Genomics|December 16, 2014
Deciphering regulatory variation of THI genes in alcoholic fermentation indicate an impact of Thi3p on PDC1 expressionChristian Brion, Chloé Ambroset, Pierre Delobel, et al.
Scientific Reports|May 2, 2024
Copper-based grape pest management has impacted wine aromaIrene De Guidi, Virginie Galeote, Bruno Blondin, et al.
Journal of Agricultural and Food Chemistry|September 26, 2023
Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic FermentationLéa Delcros, Sylvie Collas, Marion Hervé, et al.
BMC Genomics|October 8, 2013
Differential adaptation to multi-stressed conditions of wine fermentation revealed by variations in yeast regulatory networksChristian Brion, Chloé Ambroset, Isabelle Sanchez, et al.
BMC Genomics|June 21, 2014
A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signalingClaire Brice, Isabelle Sanchez, Frédéric Bigey, et al.
Scientific Reports|September 9, 2017
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strainPaola Di Gianvito, Catherine Tesnière, Giovanna Suzzi, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptomePaola Di Gianvito, Catherine Tesnière, Giovanna Suzzi, et al.
Molecules (Basel, Switzerland)|November 11, 2022
Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i>Léa Delcros, Teddy Godet, Sylvie Collas, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Applied and Environmental Microbiology|January 7, 2003
Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kineticsEric Rosenfeld, Bertrand Beauvoit, Bruno Blondin, et al.
FEMS Yeast Research|February 5, 2005
Analysis of Saccharomyces cerevisiae hexose carrier expression during wine fermentation: both low- and high-affinity Hxt transporters are expressedMarc Perez, Kattie Luyten, Remy Michel, et al.
BMC Genomics|December 16, 2014
Deciphering regulatory variation of THI genes in alcoholic fermentation indicate an impact of Thi3p on PDC1 expressionChristian Brion, Chloé Ambroset, Pierre Delobel, et al.
Scientific Reports|May 2, 2024
Copper-based grape pest management has impacted wine aromaIrene De Guidi, Virginie Galeote, Bruno Blondin, et al.
Journal of Agricultural and Food Chemistry|September 26, 2023
Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic FermentationLéa Delcros, Sylvie Collas, Marion Hervé, et al.
BMC Genomics|October 8, 2013
Differential adaptation to multi-stressed conditions of wine fermentation revealed by variations in yeast regulatory networksChristian Brion, Chloé Ambroset, Isabelle Sanchez, et al.
BMC Genomics|June 21, 2014
A genetic approach of wine yeast fermentation capacity in nitrogen-starvation reveals the key role of nitrogen signalingClaire Brice, Isabelle Sanchez, Frédéric Bigey, et al.
Scientific Reports|September 9, 2017
FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strainPaola Di Gianvito, Catherine Tesnière, Giovanna Suzzi, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptomePaola Di Gianvito, Catherine Tesnière, Giovanna Suzzi, et al.
Molecules (Basel, Switzerland)|November 11, 2022
Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i>Léa Delcros, Teddy Godet, Sylvie Collas, et al.
Pageof 3