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Publications by Enrico Vaudano
Enhanced Arginine Biosynthesis and Lower Proteolytic Profile as Indicators of Saccharomyces Cerevisiae Stress in Stationary Phase During Fermentation of High Sugar Grape Must: A Proteomic Evidence
Food Research International
Food Science
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Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation
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Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation
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Genetic Assessment of Stationary Phase for Cells of the Yeast Saccharomyces Cerevisiae.
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Genome-Wide Analysis of DNA Turnover and Gene Expression in Stationary-Phase Saccharomyces Cerevisiae
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Management of Multiple Nitrogen Sources During Wine Fermentation by Saccharomyces Cerevisiae
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Engineered Biosynthesis of Natural Products in Saccharomyces Cerevisiae
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Development of Efficient Xylose Fermentation in Saccharomyces Cerevisiae: Xylose Isomerase as a Key Component
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Saccharomyces Cerevisiae Signature Genes for Predicting Nitrogen Deficiency During Alcoholic Fermentation
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