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Research in Microbiology|March 4, 2010
The role of culture collections as an interface between providers and users: the example of yeastsHeide-Marie Daniel, Gandham S Prasad
Methods in Molecular Biology (Clifton, N.J.)|November 13, 2016
Nuclear Magnetic Resonance Spectroscopy-Based Identification of YeastUwe Himmelreich, Tania C Sorrell, Heide-Marie Daniel
Antonie Van Leeuwenhoek|April 22, 2014
On the reclassification of species assigned to Candida and other anamorphic ascomycetous yeast genera based on phylogenetic circumscriptionHeide-Marie Daniel, Marc-André Lachance, Cletus P Kurtzman
Microorganisms|November 18, 2020
Specialisation of Yeast Genera in Different Phases of Bee Bread MaturationRoxane Detry, Noa Simon-Delso, Etienne Bruneau, et al.
FEMS Yeast Research|February 6, 2008
Re-examining the phylogeny of clinically relevant Candida species and allied genera based on multigene analysesClement K M Tsui, Heide-Marie Daniel, Vincent Robert, et al.
Antonie Van Leeuwenhoek|October 22, 2010
Wickerhamomyces anomalus in the sourdough microbial ecosystemHeide-Marie Daniel, Marie-Chantal Moons, Stéphanie Huret, et al.
FEMS Microbiology Letters|September 17, 2005
A rapid screening test to distinguish between Candida albicans and Candida dubliniensis using NMR spectroscopyUwe Himmelreich, Ray L Somorjai, Brion Dolenko, et al.
International Journal of Systematic and Evolutionary Microbiology|December 9, 2008
Metschnikowia cubensis sp. nov., a yeast species isolated from flowers in CubaAbel Fidalgo-Jiménez, Heide-Marie Daniel, Pierre Evrard, et al.
Food Microbiology|May 14, 2013
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation processZoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim, et al.
FEMS Yeast Research|April 14, 2010
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughsGino Vrancken, Luc De Vuyst, Roel Van der Meulen, et al.
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