1. Adelaide Research & Scholarship

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Results 61-70 of 131 (Search time: 0.003 seconds).
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PreviewIssue DateTitleAuthor(s)
2021Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicidesSumby, K.M.; Caliani, N.S.; Jiranek, V.
2019Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wineDang, C.; Wilkinson, K.L.; Jiranek, V.; Taylor, D.K.
2019The VvBAP1 gene is identified as a potential inhibitor of cell death in grape berriesCao, S.; Xiao, Z.; Jiranek, V.; Tyerman, S.D.
2017The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystemsHranilovic, A.; Bely, M.; Masneuf-Pomarede, I.; Jiranek, V.; Albertin, W.; Fairhead, C.
2018Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeastZhang, J.; Astorga, M.; Gardner, J.; Walker, M.; Grbin, P.; Jiranek, V.
2020Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?Alperstein, L.; Gardner, J.M.; Sundstrom, J.F.; Sumby, K.M.; Jiranek, V.
2020Removal of volatile phenols from wine using crosslinked cyclodextrin polymersDang, C.; Jiranek, V.; Taylor, D.K.; Wilkinson, K.L.
2020Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunniiVarela, C.; Sundstrom, J.; Cuijvers, K.; Jiranek, V.; Borneman, A.
2021Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wineSnyder, E.C.; Jiranek, V.; Hranilovic, A.
2021Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near LeónGonzález-Alonso, I.; Walker, M.E.; Pascual-Vallejo, M.-E.; Naharro-Carrasco, G.; Jiranek, V.

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