Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Chris Curtin

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

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 20 results.
Applied and Environmental Microbiology|November 10, 2021
Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two TimescalesJared Johnson, Brandon Selover, Chris Curtin, et al.
Journal of Experimental Botany|October 7, 2008
Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin transport proteinsSimon Conn, Chris Curtin, Annie Bézier, et al.
FEMS Yeast Research|June 5, 2021
Adaptive evolution of sulfite tolerance in Brettanomyces bruxellensisCaroline Bartel, Michael Roach, Cristobal Onetto, et al.
Journal of Agricultural and Food Chemistry|September 10, 2013
Yeast effects on Pinot noir wine phenolics, color, and tannin compositionAnna L Carew, Paul Smith, Dugald C Close, et al.
Scientific Reports|February 19, 2020
Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assaysCristian Varela, Caroline Bartel, Damian Espinase Nandorfy, et al.
Biomolecules|September 12, 2019
Commercial <i>Saccharomyces cerevisiae</i> Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and AstringencyKeren A Bindon, Stella Kassara, Mark Solomon, et al.
International Journal of Food Microbiology|June 28, 2013
Influence of yeast strain on Shiraz wine quality indicatorsHelen Holt, Daniel Cozzolino, Jane McCarthy, et al.
Applied and Environmental Microbiology|April 12, 2011
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aromaSylvester Holt, Antonio G Cordente, Simon J Williams, et al.
Food Microbiology|June 16, 2014
Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain levelWarren Albertin, Aurélie Panfili, Cécile Miot-Sertier, et al.
Scientific Reports|March 9, 2018
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distributionMarta Avramova, Alice Cibrario, Emilien Peltier, et al.
Pageof 2

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

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Applied and Environmental Microbiology|November 10, 2021
Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two TimescalesJared Johnson, Brandon Selover, Chris Curtin, et al.
Journal of Experimental Botany|October 7, 2008
Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin transport proteinsSimon Conn, Chris Curtin, Annie Bézier, et al.
FEMS Yeast Research|June 5, 2021
Adaptive evolution of sulfite tolerance in Brettanomyces bruxellensisCaroline Bartel, Michael Roach, Cristobal Onetto, et al.
Journal of Agricultural and Food Chemistry|September 10, 2013
Yeast effects on Pinot noir wine phenolics, color, and tannin compositionAnna L Carew, Paul Smith, Dugald C Close, et al.
Scientific Reports|February 19, 2020
Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assaysCristian Varela, Caroline Bartel, Damian Espinase Nandorfy, et al.
Biomolecules|September 12, 2019
Commercial <i>Saccharomyces cerevisiae</i> Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and AstringencyKeren A Bindon, Stella Kassara, Mark Solomon, et al.
International Journal of Food Microbiology|June 28, 2013
Influence of yeast strain on Shiraz wine quality indicatorsHelen Holt, Daniel Cozzolino, Jane McCarthy, et al.
Applied and Environmental Microbiology|April 12, 2011
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aromaSylvester Holt, Antonio G Cordente, Simon J Williams, et al.
Food Microbiology|June 16, 2014
Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain levelWarren Albertin, Aurélie Panfili, Cécile Miot-Sertier, et al.
Scientific Reports|March 9, 2018
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distributionMarta Avramova, Alice Cibrario, Emilien Peltier, et al.
Pageof 2