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	101.	Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains. [electronic resource] by Branco, Patrícia Sabir, Farzana Diniz, Mário Carvalho, Luísa Albergaria, Helena Prista, Catarina Producer: 20190718 In: Applied microbiology and biotechnology vol. 103 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	102.	Study of the coumarate decarboxylase and vinylphenol reductase activities of Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) isolates. [electronic resource] by Godoy, L Garrido, D Martínez, C Saavedra, J Combina, M Ganga, M A Producer: 20090505 In: Letters in applied microbiology vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	103.	Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing. [electronic resource] by Crauwels, Sam Zhu, Bo Steensels, Jan Busschaert, Pieter De Samblanx, Gorik Marchal, Kathleen Willems, Kris A Verstrepen, Kevin J Lievens, Bart Producer: 20150221 In: Applied and environmental microbiology vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	104.	Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces. [electronic resource] by Zuehlke, J M Petrova, B Edwards, C G Producer: 20130723 In: Annual review of food science and technology vol. 4 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	105.	Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. [electronic resource] by Oelofse, A Lonvaud-Funel, A du Toit, M Producer: 20090710 In: Food microbiology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	106.	Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression. [electronic resource] by Nardi, Tiziana Remize, Fabienne Alexandre, Hervé Producer: 20101214 In: Applied microbiology and biotechnology vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	107.	Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains. [electronic resource] by Crauwels, S Van Assche, A de Jonge, R Borneman, A R Verreth, C Troels, P De Samblanx, G Marchal, K Van de Peer, Y Willems, K A Verstrepen, K J Curtin, C D Lievens, B Producer: 20160728 In: Applied microbiology and biotechnology vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	108.	Comparison of culture media for the recovery of airborne yeast in wineries. [electronic resource] by Ocón, E Garijo, P Santamaría, P López, R Olarte, C Gutiérrez, A R Sanz, S Producer: 20140328 In: Letters in applied microbiology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	109.	Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. [electronic resource] by Schumaker, Megan R Diako, Charles Castura, John C Edwards, Charles G Ross, Carolyn F Producer: 20200203 In: Food research international (Ottawa, Ont.) vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	110.	Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. [electronic resource] by Harris, Victoria Ford, Christopher M Jiranek, Vladimir Grbin, Paul R Producer: 20090123 In: Applied microbiology and biotechnology vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	111.	Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. [electronic resource] by Santos, Antonio Navascués, Eva Bravo, Enrique Marquina, Domingo Producer: 20110506 In: International journal of food microbiology vol. 145 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	112.	Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles. [electronic resource] by Vigentini, Ileana De Lorenzis, Gabriella Picozzi, Claudia Imazio, Serena Merico, Annamaria Galafassi, Silvia Piškur, Jure Foschino, Roberto Producer: 20121015 In: International journal of food microbiology vol. 157 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	113.	Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach. [electronic resource] by Capozzi, Vittorio Di Toro, Maria Rosaria Grieco, Francesco Michelotti, Vania Salma, Mohammad Lamontanara, Antonella Russo, Pasquale Orrù, Luigi Alexandre, Hervé Spano, Giuseppe Producer: 20170228 In: Food microbiology vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	114.	Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry. [electronic resource] by Rossi, Serena Sileoni, Valeria Perretti, Giuseppe Marconi, Ombretta Producer: 20141214 In: Journal of the science of food and agriculture vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	115.	Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil. [electronic resource] by Péter, Gábor Dlauchy, Dénes Tóbiás, Andrea Fülöp, László Podgoršek, Martina Čadež, Neža Producer: 20170414 In: Antonie van Leeuwenhoek vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	116.	None [electronic resource] by Varela, C Bartel, C Roach, M Borneman, A Curtin, C Producer: 20200220 In: Applied and environmental microbiology vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	117.	Modeling the efficacy of triplet antimicrobial combinations: yeast suppression by lauric arginate, cinnamic acid, and sodium benzoate or potassium sorbate as a case study. [electronic resource] by Dai, Yumei Normand, Mark D Weiss, Jochen Peleg, Micha Producer: 20100504 In: Journal of food protection vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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