628 results on '"Pretorius, Isak"'
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2. Killer yeasts: expanding frontiers in the age of synthetic biology
3. Trimming the genomic fat: minimising and re-functionalising genomes using synthetic biology
4. Parallel laboratory evolution and rational debugging reveal genomic plasticity to S. cerevisiae synthetic chromosome XIV defects
5. Author Correction: Building a global alliance of biofoundries.
6. Building a global alliance of biofoundries.
7. Synthetic biology for the engineering of complex wine yeast communities
8. Harnessing bioengineered microbes as a versatile platform for space nutrition
9. A global forum on synthetic biology: the need for international engagement
10. Construction of a synthetic Saccharomyces cerevisiae pan-genome neo-chromosome
11. Bioinformational trends in grape and wine biotechnology
12. List of contributors
13. Tasting the terroir of wine yeast innovation
14. Yeast 2.0 – Synthetic Genome Engineering Pioneers New Possibilities for Wine Yeast Research
15. Sensing the future of bio-informational engineering
16. Seeding the idea of encapsulating a representative synthetic metagenome in a single yeast cell
17. Biotechnology of Wine Yeasts
18. A spotlight on global collaboration in the Sc2.0 yeast consortium
19. Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains
20. Visioning synthetic futures for yeast research within the context of current global techno‐political trends
21. Adaptive laboratory evolution of native methanol assimilation in Saccharomyces cerevisiae
22. Rapid optimisation of cellulolytic enzymes ratios in Saccharomyces cerevisiae using in vitro SCRaMbLE
23. Bio‐informational futures: The convergence of artificial intelligence and synthetic biology
24. Exploring future applications of the apiculate yeast Hanseniaspora.
25. The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
26. Muc1, a Mucin-Like Protein that is Regulated by Mss10, is Critical for Pseudohyphal Differentiation in Yeast
27. Wine, Beer and Cider: Unravelling the Aroma Profile
28. Evolutionary engineering in Saccharomyces cerevisiae reveals a TRK1-dependent potassium influx mechanism for propionic acid tolerance
29. Exploring future applications of the apiculate yeast Hanseniaspora
30. Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp.
31. PCR-based gene targeting in Hanseniaspora uvarum
32. Engineering a fermenting yeast able to produce the fragrant β-ionone apocarotenoid for enhanced aroma properties in wine
33. Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts
34. Solving yeast jigsaw puzzles over a glass of wine: Synthetic genome engineering pioneers new possibilities for wine yeast research
35. Systems Biology as a Platform for Wine Yeast Strain Development
36. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine
37. The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
38. Comparative Evaluation of Secreted Plant Carotenoid Cleavage Dioxygenase 1 (CCD1) Enzymes in Saccharomyces cerevisiae
39. Laboratory evolution and polyploid SCRaMbLE reveal genomic plasticity to synthetic chromosome defects and rearrangements
40. The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine
41. The genetic analysis and tailoring of wine yeasts
42. Yeastʼs balancing act between ethanol and glycerol production in low‐alcohol wines
43. The AWRI: celebrating 55 years: The seven ages of wine
44. Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño
45. The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must
46. Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
47. Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Saccharomyces Wine Yeasts.
48. Influence of Diammonium Phosphate Addition to Fermentation on Wine Biologicals
49. Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol
50. Yeast Synthetic Minimal Biosensors for Evaluating Protein Production
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