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Proceedings. Biological Sciences|April 13, 2018
Feedback between environment and traits under selection in a seasonal environment: consequences for experimental evolutionDorian Collot, Thibault Nidelet, Johan Ramsayer, et al.Current Biology : CB|December 10, 2020
Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making ProcessesFrédéric Bigey, Diego Segond, Anne Friedrich, et al.Genome Biology and Evolution|July 14, 2026
Genotypic and phenotypic diversity of Maudiozyma humilis: the multiple evolutionary trajectories of a domesticated yeastManon Lebleux, Jess Rouil, Diego Segond, et al.Microorganisms|July 27, 2022
Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional QualityLauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, et al.Evolution; International Journal of Organic Evolution|October 30, 2013
Phenotypic and genotypic convergences are influenced by historical contingency and environment in yeastAymé Spor, Daniel J Kvitek, Thibault Nidelet, et al.Frontiers in Microbiology|September 26, 2022
Influence of ergosterol and phytosterols on wine alcoholic fermentation with <i>Saccharomyces cerevisiae</i> strainsGiovana Girardi-Piva, Erick Casalta, Jean-Luc Legras, 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.Food Microbiology|December 4, 2023
Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of breadLauriane Mietton, Jennifer Mata-Orozco, Stephane Guezenec, et al.Pageof 3