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Christopher D Curtin

Showing results (1-10 of 9) with videos related to

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FEMS Yeast Research|August 22, 2014
Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensisChristopher D Curtin, Isak S Pretorius
Bioengineered Bugs|May 11, 2012
The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast scienceIsak S Pretorius, Christopher D Curtin, Paul J Chambers
Applied Microbiology and Biotechnology|September 4, 2012
Flavour-active wine yeastsAntonio G Cordente, Christopher D Curtin, Cristian Varela, 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.
Applied Microbiology and Biotechnology|April 26, 2019
Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproductionAntonio G Cordente, Simon Schmidt, Gemma Beltran, et al.
Journal of Agricultural and Food Chemistry|December 15, 2016
Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in WineJosh L Hixson, Yoji Hayasaka, Christopher D Curtin, et al.
Applied and Environmental Microbiology|January 20, 2019
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound ProductionAntonio G Cordente, Anthony R Borneman, Caroline Bartel, et al.
Applied Microbiology and Biotechnology|May 11, 2018
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetateAntonio G Cordente, Mark Solomon, Alex Schulkin, et al.
Journal of Agricultural and Food Chemistry|February 14, 2012
Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wineJosh L Hixson, Nicola R Sleep, Dimitra L Capone, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
FEMS Yeast Research|August 22, 2014
Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensisChristopher D Curtin, Isak S Pretorius
Bioengineered Bugs|May 11, 2012
The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast scienceIsak S Pretorius, Christopher D Curtin, Paul J Chambers
Applied Microbiology and Biotechnology|September 4, 2012
Flavour-active wine yeastsAntonio G Cordente, Christopher D Curtin, Cristian Varela, 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.
Applied Microbiology and Biotechnology|April 26, 2019
Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproductionAntonio G Cordente, Simon Schmidt, Gemma Beltran, et al.
Journal of Agricultural and Food Chemistry|December 15, 2016
Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in WineJosh L Hixson, Yoji Hayasaka, Christopher D Curtin, et al.
Applied and Environmental Microbiology|January 20, 2019
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound ProductionAntonio G Cordente, Anthony R Borneman, Caroline Bartel, et al.
Applied Microbiology and Biotechnology|May 11, 2018
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetateAntonio G Cordente, Mark Solomon, Alex Schulkin, et al.
Journal of Agricultural and Food Chemistry|February 14, 2012
Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wineJosh L Hixson, Nicola R Sleep, Dimitra L Capone, et al.
Pageof 1