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1دورية أكاديمية
المؤلفون: Esther Meersman, Jan Steensels, Melissa Mathawan, Pieter-Jan Wittocx, Veerle Saels, Nore Struyf, Herwig Bernaert, Gino Vrancken, Kevin J Verstrepen
المصدر: PLoS ONE, Vol 8, Iss 12, p e81559 (2013)
وصف الملف: electronic resource
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المؤلفون: Kevin J. Verstrepen, Clare Kyomugasho, Sami Hemdane, Esther Meersman, Marc Hendrickx, Zahra Jamsazzadeh Kermani, Christophe M. Courtin, Nore Struyf, Gino Vrancken, Jan Steensels, Eline Baert, Jihan Santanina Santiago
المصدر: Journal of Agricultural and Food Chemistry. 65:9726-9734
مصطلحات موضوعية: 0301 basic medicine, food.ingredient, Pectin, 030106 microbiology, Single gene, Saccharomyces cerevisiae, engineering.material, Polysaccharide, 03 medical and health sciences, food, stomatognathic system, Food science, chemistry.chemical_classification, Cacao, Pulp (paper), food and beverages, General Chemistry, Yeast, stomatognathic diseases, Polygalacturonase, chemistry, Fermentation, Seeds, Food Microbiology, engineering, Pectins, Pectin breakdown, General Agricultural and Biological Sciences
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المؤلفون: Jan Steensels, Esther Meersman, Leen Allegaert, Kevin J. Verstrepen, Nore Struyf, Gino Vrancken, Melissa Mathawan, Tinneke Paulus, Veerle Saels
المصدر: Applied and Environmental Microbiology. 82:732-746
مصطلحات موضوعية: 0301 basic medicine, Hot Temperature, 030106 microbiology, Saccharomyces cerevisiae, Acetates, Biology, Applied Microbiology and Biotechnology, Sensory analysis, 03 medical and health sciences, chemistry.chemical_compound, Starter, Ethyl decanoate, Humans, Food science, Aroma, Chocolate Flavor, Cacao, Ecology, food and beverages, Esters, biology.organism_classification, Yeast, Flavoring Agents, chemistry, Taste, Fermentation, Food Microbiology, Food Science, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c1f53022c6eb46f47527a423ff8356a
https://doi.org/10.1128/aem.02556-15 -
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المؤلفون: Jan Steensels, Tim Snoek, Kevin J. Verstrepen, Veerle Saels, Esther Meersman
المصدر: Applied and Environmental Microbiology. 80:6965-6975
مصطلحات موضوعية: Molecular Sequence Data, Isoamyl acetate, Wine, Applied Microbiology and Biotechnology, Industrial Microbiology, Saccharomyces, chemistry.chemical_compound, Saccharomyces paradoxus, Food science, Phylogeny, Aroma, Volatile Organic Compounds, Ecology, biology, business.industry, Saccharomyces eubayanus, food and beverages, Industrial microbiology, biology.organism_classification, Saccharomyces pastorianus, Yeast, Biotechnology, chemistry, Fermentation, Food Microbiology, business, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::280e5cf1fe0deca999fab1631bcbf833
https://doi.org/10.1128/aem.02235-14 -
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المؤلفون: Kevin J. Verstrepen, Jan Steensels, Esther Meersman, Tim Snoek, Martina Picca Nicolino, Karin Voordeckers
المصدر: Fems Microbiology Reviews
مصطلحات موضوعية: Saccharomyces cerevisiae, Mutagenesis (molecular biology technique), Biology, Microbiology, evolutionary engineering, Evolution, Molecular, Metabolic engineering, Industrial Microbiology, 03 medical and health sciences, Yeasts, Review Articles, Selection (genetic algorithm), 030304 developmental biology, genetic engineering, 0303 health sciences, Genetic diversity, non-Saccharomyces, Organisms, Genetically Modified, GMO, 030306 microbiology, business.industry, Strain (biology), Genetic Variation, food and beverages, Biodiversity, Directed evolution, biology.organism_classification, Yeast, Biotechnology, Infectious Diseases, Biochemical engineering, metabolic engineering, business
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المؤلفون: Wim Meert, Elham Aslankoohi, Elisa van der Zande, Joaquin F. Christiaens, Karin Voordeckers, Esther Meersman, Veerle Saels, Kevin J. Verstrepen, Rita Gemayel, Aaron M. New, Tim Snoek, Martina Picca Nicolino, Jan Steensels, Ksenia Pougach
المصدر: Cerevisia. 37:63-67
مصطلحات موضوعية: Wine, Engineering, business.industry, Late 19th century, General Chemistry, Industrial and Manufacturing Engineering, Yeast, Starter, Brewing, Production (economics), Fermentation, business, Process engineering, Fermentation in food processing, Food Science
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المؤلفون: Nore Struyf, Gino Vrancken, Veerle Saels, Herwig Bernaert, Esther Meersman, Pieter-Jan Wittocx, Melissa Mathawan, Kevin J. Verstrepen, Jan Steensels
المساهمون: Sturtevant, Joy
المصدر: PLoS ONE
PLoS ONE, Vol 8, Iss 12, p e81559 (2013)مصطلحات موضوعية: Limosilactobacillus fermentum, Food industry, Lactobacillus fermentum, Population, lcsh:Medicine, engineering.material, 03 medical and health sciences, Acetobacter, Microbiome, lcsh:Science, education, 030304 developmental biology, 2. Zero hunger, 0303 health sciences, education.field_of_study, Cacao, Multidisciplinary, biology, 030306 microbiology, business.industry, Pulp (paper), Microbiota, lcsh:R, Malaysia, food and beverages, biology.organism_classification, Yeast, Biotechnology, Fermentation, engineering, lcsh:Q, business, Research Article
وصف الملف: Electronic-eCollection; application/pdf