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Proteomics|February 5, 2004
A technical trick for studying proteomics in parallel to transcriptomics in symbiotic root-fungus interactionsEliane Dumas-Gaudot, Nardjis Amiour, Stéphanie Weidmann, et al.International Journal of Food Microbiology|March 15, 2022
The production of preconditioned freeze-dried Oenococcus oeni primes its metabolism to withstand environmental stresses encountered upon inoculation into wineSayoko Matsumoto, Marion Breniaux, Olivier Claisse, et al.Scientific Reports|November 4, 2023
Significant influence of four highly conserved amino-acids in lipochaperon-active sHsps on the structure and functions of the Lo18 proteinTiffany Bellanger, David da Silva Barreira, Frank Wien, et al.International Journal of Food Microbiology|December 10, 2019
New advances on the Brettanomyces bruxellensis biofilm mode of lifeManon Lebleux, Hany Abdo, Christian Coelho, et al.Food Chemistry|August 9, 2024
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto winesVincenzo Naselli, Antonino Pirrone, Enrico Viola, et al.Pageof 3