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Isabelle Sanchez

Showing results (31-40 of 39) with videos related to

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Food Microbiology|September 11, 2019
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditionsYing Su, Pauline Seguinot, Isabelle Sanchez, et al.
Applied Microbiology and Biotechnology|November 22, 2014
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentationStéphanie Rollero, Audrey Bloem, Carole Camarasa, et al.
Journal of Psoriasis and Psoriatic Arthritis|May 29, 2020
Evaluation of a Genetic Risk Score for Diagnosis of Psoriatic ArthritisMary Patricia Smith, Karen Ly, Quinn Thibodeaux, et al.
BMC Genomics|November 1, 2012
QTL mapping of the production of wine aroma compounds by yeastDamien Steyer, Chloe Ambroset, Christian Brion, et al.
Frontiers in Microbiology|March 24, 2023
Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentationJoséphine Godillot, Clara Baconin, Isabelle Sanchez, et al.
G3 (Bethesda, Md.)|March 3, 2012
Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approachChloé Ambroset, Maud Petit, Christian Brion, et al.
Cancer Research Communications|June 28, 2023
Genome-wide CRISPR Screen Reveals RAB10 as a Synthetic Lethal Gene in Colorectal and Pancreatic Cancers Carrying SMAD4 LossHélène Erasimus, Vanessa Kolnik, Frédéric Lacroix, et al.
The New Phytologist|August 29, 2018
Dealing with multi-source and multi-scale information in plant phenomics: the ontology-driven Phenotyping Hybrid Information SystemPascal Neveu, Anne Tireau, Nadine Hilgert, et al.
Molecular Biology and Evolution|May 11, 2018
Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of DomesticationJean-Luc Legras, Virginie Galeote, Frédéric Bigey, et al.
Pageof 4

Showing results (31-40 of 39) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 39 results.
Food Microbiology|September 11, 2019
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditionsYing Su, Pauline Seguinot, Isabelle Sanchez, et al.
Applied Microbiology and Biotechnology|November 22, 2014
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentationStéphanie Rollero, Audrey Bloem, Carole Camarasa, et al.
Journal of Psoriasis and Psoriatic Arthritis|May 29, 2020
Evaluation of a Genetic Risk Score for Diagnosis of Psoriatic ArthritisMary Patricia Smith, Karen Ly, Quinn Thibodeaux, et al.
BMC Genomics|November 1, 2012
QTL mapping of the production of wine aroma compounds by yeastDamien Steyer, Chloe Ambroset, Christian Brion, et al.
Frontiers in Microbiology|March 24, 2023
Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentationJoséphine Godillot, Clara Baconin, Isabelle Sanchez, et al.
G3 (Bethesda, Md.)|March 3, 2012
Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approachChloé Ambroset, Maud Petit, Christian Brion, et al.
Cancer Research Communications|June 28, 2023
Genome-wide CRISPR Screen Reveals RAB10 as a Synthetic Lethal Gene in Colorectal and Pancreatic Cancers Carrying SMAD4 LossHélène Erasimus, Vanessa Kolnik, Frédéric Lacroix, et al.
The New Phytologist|August 29, 2018
Dealing with multi-source and multi-scale information in plant phenomics: the ontology-driven Phenotyping Hybrid Information SystemPascal Neveu, Anne Tireau, Nadine Hilgert, et al.
Molecular Biology and Evolution|May 11, 2018
Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of DomesticationJean-Luc Legras, Virginie Galeote, Frédéric Bigey, et al.
Pageof 4