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Florian F Bauer

Showing results (41-50 of 71) with videos related to

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Applied Microbiology and Biotechnology|July 2, 2011
Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutantVishist K Jain, Benoit Divol, Bernard A Prior, et al.
Microorganisms|July 30, 2020
Enforced Mutualism Leads to Improved Cooperative Behavior between <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>S Christine du Toit, Debra Rossouw, Maret du Toit, et al.
Frontiers in Microbiology|April 12, 2019
Nutrient Exchange of Carbon and Nitrogen Promotes the Formation of Stable Mutualisms Between <i>Chlorella sorokiniana</i> and <i>Saccharomyces cerevisiae</i> Under Engineered Synthetic Growth ConditionsRené K Naidoo, Zoë F Simpson, Jennifer R Oosthuizen, et al.
Applied and Environmental Microbiology|April 27, 2010
Comparative transcriptomic and proteomic profiling of industrial wine yeast strainsDebra Rossouw, Adri H van den Dool, Dan Jacobson, et al.
Foods (Basel, Switzerland)|March 29, 2023
Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMRMicha Horacek, Helene Nieuwoudt, Florian F Bauer, et al.
Scientific Reports|March 23, 2018
Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patternsCarlo C Valente, Florian F Bauer, Fritz Venter, et al.
Journal of Agricultural and Food Chemistry|May 28, 2009
Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentationsSulette Malherbe, Vivian Watts, Hélène H Nieuwoudt, et al.
Frontiers in Microbiology|March 11, 2026
Correction: Investigating the transcriptional fingerprints of cocultured <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i> in a model wine environmentJustin Joseph Asmus, Rene Kathleen Naidoo-Blassoples, Roberto Pérez-Torrado, et al.
FEMS Yeast Research|August 2, 2006
The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillatesMariska Lilly, Florian F Bauer, Gustav Styger, et al.
Frontiers in Microbiology|January 19, 2026
Investigating the transcriptional fingerprints of cocultured <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i> in a model wine environmentJustin Joseph Asmus, Rene Kathleen Naidoo-Blassoples, Roberto Pérez-Torrado, et al.
Pageof 8

Showing results (41-50 of 71) with videos related to

Sort By:
Pageof 8
Applied Microbiology and Biotechnology|July 2, 2011
Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutantVishist K Jain, Benoit Divol, Bernard A Prior, et al.
Microorganisms|July 30, 2020
Enforced Mutualism Leads to Improved Cooperative Behavior between <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>S Christine du Toit, Debra Rossouw, Maret du Toit, et al.
Frontiers in Microbiology|April 12, 2019
Nutrient Exchange of Carbon and Nitrogen Promotes the Formation of Stable Mutualisms Between <i>Chlorella sorokiniana</i> and <i>Saccharomyces cerevisiae</i> Under Engineered Synthetic Growth ConditionsRené K Naidoo, Zoë F Simpson, Jennifer R Oosthuizen, et al.
Applied and Environmental Microbiology|April 27, 2010
Comparative transcriptomic and proteomic profiling of industrial wine yeast strainsDebra Rossouw, Adri H van den Dool, Dan Jacobson, et al.
Foods (Basel, Switzerland)|March 29, 2023
Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMRMicha Horacek, Helene Nieuwoudt, Florian F Bauer, et al.
Scientific Reports|March 23, 2018
Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patternsCarlo C Valente, Florian F Bauer, Fritz Venter, et al.
Journal of Agricultural and Food Chemistry|May 28, 2009
Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentationsSulette Malherbe, Vivian Watts, Hélène H Nieuwoudt, et al.
Frontiers in Microbiology|March 11, 2026
Correction: Investigating the transcriptional fingerprints of cocultured <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i> in a model wine environmentJustin Joseph Asmus, Rene Kathleen Naidoo-Blassoples, Roberto Pérez-Torrado, et al.
FEMS Yeast Research|August 2, 2006
The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillatesMariska Lilly, Florian F Bauer, Gustav Styger, et al.
Frontiers in Microbiology|January 19, 2026
Investigating the transcriptional fingerprints of cocultured <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i> in a model wine environmentJustin Joseph Asmus, Rene Kathleen Naidoo-Blassoples, Roberto Pérez-Torrado, et al.
Pageof 8