Lista de obras - Cristian Varela - Dominio Público Uruguay

Accurate and unambiguous tag-to-gene mapping in serial analysis of gene expression

artículo científico publicado en 2006

Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production

scientific article published on 12 October 2011

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

artículo científico publicado en 2007

Biomass content governs fermentation rate in nitrogen-deficient wine musts.

artículo científico publicado en 2004

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

artículo científico publicado en 2011

Coupling kinetic expressions and metabolic networks for predicting wine fermentations.

artículo científico publicado en 2007

Development of a genetic transformation toolkit for Brettanomyces bruxellensis

artículo científico publicado en 2018

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

artículo científico publicado en 2012

Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.

artículo científico publicado en 2012

Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine

artículo científico publicado en 2013

Flavour-active wine yeasts ⬇️

artículo científico publicado el 1 de septiembre de 2012

Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approach.

artículo científico publicado en 2014

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

artículo científico publicado en 2007

Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress.

artículo científico publicado en 2002

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

artículo científico publicado en 2013

Production of aromatics in Saccharomyces cerevisiae--a feasibility study

artículo científico publicado en 2012

Quantitative analysis of wine yeast gene expression profiles under winemaking conditions

article

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

artículo científico publicado en 2014

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

artículo científico publicado en 2017

Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains

artículo científico publicado en 2018

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

artículo científico publicado en 2015

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

artículo científico publicado en 2016

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

artículo científico publicado en 2016

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

artículo científico publicado en 2014

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

artículo científico publicado en 2017

Yeasts found in vineyards and wineries.

artículo científico publicado en 2016

Lista de obras de Cristian Varela

Accurate and unambiguous tag-to-gene mapping in serial analysis of gene expression

Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

Biomass content governs fermentation rate in nitrogen-deficient wine musts.

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Coupling kinetic expressions and metabolic networks for predicting wine fermentations.

Development of a genetic transformation toolkit for Brettanomyces bruxellensis

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.

Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine

Flavour-active wine yeasts ⬇️

Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approach.

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress.

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

Production of aromatics in Saccharomyces cerevisiae--a feasibility study

Quantitative analysis of wine yeast gene expression profiles under winemaking conditions

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

Yeasts found in vineyards and wineries.