KETBIO Webinar July 2020

Workshop 4: Science Communication

Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas...

Workshop 3: Computation and Bioinformatics

Workshop 2: Advanced Topics in Yeast Research

Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromat...

Packing a punch: understanding how flavours are produced in lager fermentations

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds...

Application of a Target-Guided Data Processing Approach in Saturated Peak Correction of GC× GC An...

Towards lager beer aroma improvement via selective amino acid release by proteases during mashing

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharo..

The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging

Aneuploidy influences the gene expression profiles in Saccharomyces pastorianus group I and II...

Transcriptional Profile of the Industrial Hybrid Saccharomyces pastorianus Reveals Temperature-Depen

Restoring fertility in yeast hybrids: breeding and quantitative genetics of beneficial traits

Homologous Recombination: A GRAS Yeast Genome Editing Tool

Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application..