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Publications by E. Agosin

Growth Temperature Exerts Differential Physiological and Transcriptional Responses in Laboratory and Wine Strains of Saccharomyces Cerevisiae

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2008English

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The Use of Genetically Modified Saccharomyces Cerevisiae Strains in the Wine Industry

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Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces Cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Frontiers in Microbiology
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Extensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces Cerevisiae Wine Strains

G3: Genes, Genomes, Genetics
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Indigenous Saccharomyces Cerevisiae Strains From Coconut Inflorescence Sap: Characterization and Use in Coconut Wine Fermentation

Chiang Mai University Journal of Natural Sciences
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Effects of GPD1 Overexpression in Saccharomyces Cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes

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Physiological Responses of Saccharomyces Cerevisiae to Industrially Relevant Conditions: Slow Growth, Low pH and High CO 2 Levels

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Vanadium Pentoxide Effects on Stress Responses in Wine Saccharomyces Cerevisiae Strain UE-ME3

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Physiological Response of Saccharomyces Cerevisiae to 15-Azasterol-Mediated Growth Inhibition.

Antimicrobial Agents and Chemotherapy
Infectious DiseasesPharmacology
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Assessment of Dominance of Added Yeast in Wine Fermentation and Origin of Saccharomyces Cerevisiae in Wine-Making.

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