Browsing by subject Acetic acid

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Showing results 1 to 14 of 14.
Issue DateTitleAuthor(s)TypeAccess
Sep-2018Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicumGuimarães, Ana C.; Venâncio, Armando; Abrunhosa, LuísArticleOpen access
2007Differential malic acid degradation by indigenous and commercial Saccharomyces cerevisiae wine strainsPereira, Leonor; Casal, Margarida; Schuller, Dorit ElisabethPosterOpen access
2010Effect of refermentation conditions and microoxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2010Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
7-Dec-2017Genetic adaptive mechanisms mediating response and tolerance to acetic acid stress in the human pathogen Candida glabrata: role of the CgHaa1-dependent signaling pathwaySalazar, Sara; Bernardes, Rúben; Cunha, Diana, et al.AbstractOpen access
2018HAA1 and PRS3 overexpression boosts yeast tolerance towards acetic acid improving xylose or glucose consumption: unravelling the underlying mechanismsCunha, Joana Filipa Torres Pinheiro; Costa, Carlos E.; Ferraz, L., et al.ArticleRestricted access (UMinho)
2019Hydrogen production by Clostridium cellulolyticum a cellulolytic and hydrogen-producing bacteria using sugarcane bagasseBraga, Juliana K.; Abreu, A. A.; Motteran, Fabrício, et al.ArticleOpen access
2009Inhibitory action of the toxic compounds present in lignocellulosic hydrolysates on xylose-to-xylitol bioconversion by Candida guilliermondiiPereira, Rogério S.; Mussatto, Solange I.; Roberto, Inês ConceiçãoAbstractOpen access
2007Isolation of yeast strains with ability to reduce volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.PosterOpen access
27-Apr-2009Isolation of yeast strains with ability to reduce volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access
May-2008Reduction of volatile acidity of wines by isolated and commercial yeast strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.Oral presentationOpen access
2011The impact of acetate metabolism on yeast fermentative performance and wine quality : reduction of volatile acidity of grape musts and winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
14-Nov-2017The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36ASamanfar, Bahram; Shostak, Kristina; Moteshareie, Houman, et al.ArticleOpen access
Oct-2016VDAC regulates AAC-mediated apoptosis and cytochrome c release in yeastTrindade, Dario Alexandre Martins; Pereira, Clara Isabel Ferreira; Chaves, Susana Alexandra Rodrigues, et al.ArticleRestricted access (UMinho)