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	1.	Brettanomyces custersianus Nov. spec. [electronic resource] by van der WALT, J Producer: 19981101 In: Antonie van Leeuwenhoek vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	On the existence of a negative Pasteur effect in yeasts classified in the genus Brettanomyces Kufferath et Van Laer. [electronic resource] by WIKEN, T SCHEFFERS, W A VERHAAR, A J Producer: 19981101 In: Antonie van Leeuwenhoek vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	THE YEAST-LIKE FUNGI: CANDIDA AND BRETTANOMYCES. [electronic resource] by Skinner, C E Producer: 20060302 In: Bacteriological reviews vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Nitrite utilization by Brettanomyces. [electronic resource] by van der WALT, J Producer: 19981101 In: Antonie van Leeuwenhoek vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	The wine yeasts of the cape. V. Studies on the occurrence of Brettanomyces intermedius and Brettanomyces schanderlii. [electronic resource] by van der WALT, J van KERKEN, A Producer: 19981101 In: Antonie van Leeuwenhoek vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	On the inhibition of alcoholic fermentation of Brettanomyces yeasts under anaerobic conditions. [electronic resource] by SCHEFFERS, W A Producer: 19981101 In: Experientia vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The wine yeasts of the Cape. II. The occurrence of Brettanomyces intermedius and Brettanomyces schanderlii in South African table wines. [electronic resource] by VAN DER WALT, J P VAN KERKEN, A E Producer: 19981101 In: Antonie van Leeuwenhoek vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The wine yeasts of the cape. Part III. The fermentative dissimilation of glucose by Brettanomyces intermedius and Brettanomyces claussenii. [electronic resource] by VAN DER WALT, J P VAN KERKEN, A E Producer: 19981101 In: Antonie van Leeuwenhoek vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Improved electroporation procedure for genetic transformation of Dekkera/Brettanomyces bruxellensis. [electronic resource] by Miklenić, Marina Žunar, Bojan Štafa, Anamarija Svetec, Ivan-Krešimir Producer: 20160725 In: FEMS yeast research vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China. [electronic resource] by Wu, Peng Xu, Xiaoyun Xu, Yongxia Chen, Qingchan Pan, Siyi Producer: 20120103 In: Current microbiology vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	New advances on the Brettanomyces bruxellensis biofilm mode of life. [electronic resource] by Lebleux, Manon Abdo, Hany Coelho, Christian Basmaciyan, Louise Albertin, Warren Maupeu, Julie Laurent, Julie Roullier-Gall, Chloé Alexandre, Hervé Guilloux-Benatier, Michèle Weidmann, Stéphanie Rousseaux, Sandrine Producer: 20200529 In: International journal of food microbiology vol. 318 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Effect of Thermosonication and Physicochemical Properties of Wine on Culturability, Viability, and Metabolic Activity of [electronic resource] by Križanović, Stela Tomašević, Marina Režek Jambrak, Anet Ćurko, Natka Gracin, Leo Lukić, Katarina Kovačević Ganić, Karin Producer: 20210514 In: Journal of agricultural and food chemistry vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations. [electronic resource] by Steensels, Jan Daenen, Luk Malcorps, Philippe Derdelinckx, Guy Verachtert, Hubert Verstrepen, Kevin J Producer: 20151027 In: International journal of food microbiology vol. 206 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine. [electronic resource] by Hixson, Josh L Hayasaka, Yoji Curtin, Christopher D Sefton, Mark A Taylor, Dennis K Producer: 20170424 In: Journal of agricultural and food chemistry vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Simultaneous Detection of Multiple Wine-Spoilage Organisms Using a PCR-Based DNA Dipstick Assay. [electronic resource] by Janagama, Harish K Mai, Tam Han, Sukkhyun Nadala, Lourdes Nadala, Cesar Samadpour, Mansour Producer: 20190523 In: Journal of AOAC International vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines. [electronic resource] by Oelofse, A Malherbe, S Pretorius, I S Du Toit, M Producer: 20110207 In: International journal of food microbiology vol. 143 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	The influence of potassium and sodium ions on the negative Pasteur effect in Brettanomyces claussenii Custers. [electronic resource] by WIKEN, T O VERHAAR, A J SCHEFFERS, W A Producer: 19981101 In: Archiv fur Mikrobiologie vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. [electronic resource] by Avramova, Marta Cibrario, Alice Peltier, Emilien Coton, Monika Coton, Emmanuel Schacherer, Joseph Spano, Giuseppe Capozzi, Vittorio Blaiotta, Giuseppe Salin, Franck Dols-Lafargue, Marguerite Grbin, Paul Curtin, Chris Albertin, Warren Masneuf-Pomarede, Isabelle Producer: 20190917 In: Scientific reports vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. [electronic resource] by Milheiro, Juliana Filipe-Ribeiro, Luís Vilela, Alice Cosme, Fernanda Nunes, Fernando M Producer: 20191115 In: Critical reviews in food science and nutrition vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces. [electronic resource] by Serpaggi, Virginie Remize, Fabienne Recorbet, Ghislaine Gaudot-Dumas, Eliane Sequeira-Le Grand, Anabelle Alexandre, Hervé Producer: 20120620 In: Food microbiology vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 117 results.