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Food Chemistry|May 14, 2016
Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfideMatias I Kinzurik, Mandy Herbst-Johnstone, Richard C Gardner, et al.Journal of Agricultural and Food Chemistry|August 15, 2015
Evolution of Volatile Sulfur Compounds during Wine FermentationMatias I Kinzurik, Mandy Herbst-Johnstone, Richard C Gardner, et al.FEMS Yeast Research|October 3, 2018
The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape mediumRebecca C Deed, Ruoyu Hou, Matias I Kinzurik, et al.ACS Chemical Biology|December 10, 2016
The GLO1 Gene Is Required for Full Activity of O-Acetyl Homoserine Sulfhydrylase Encoded by MET17Matias I Kinzurik, Kien Ly, Karine M David, et al.Organic Letters|April 11, 2014
Mixed bioengineering-chemical synthesis approach for the efficient preparation of Δ7-dafachronic acidMatias I Kinzurik, Lachezar V Hristov, Seiichi P T Matsuda, et al.Food Microbiology|March 7, 2020
Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formationMatias I Kinzurik, Rebecca C Deed, Mandy Herbst-Johnstone, et al.Pageof 1