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25篇 您的检索式：作者名="Remize F"

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	题名	作者	年代	出处	被引量
1	Saccharomyces cerevisiae-Oenococcus interactions in wine:current knowledge and perspectives显示文摘	ALEXANDRE H COSTELLO P J REMIZE F	2004	International Journal of Food Microbiolog2004，93，2：	1
2	PCR detection of thermophilic spore-forming bacteria involved in canned food spoilage 显示文摘	PREVOST S ANDRE S REMIZE F	2010	Curl Microbiology2010，61，：	1
3	Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase显示文摘	MICHNICK S ROUSTAN J L REMIZE F	1997	Yeast1997，13，9：	1
4	Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains over expressed or disrupted for GPD1 encoding glycerol 3 - phosphate dehydrogenase 显示文摘	Michnick S Roustan J Remize F	1997	Yeast1997，，13：	1
5	Glycerol overproduction by and engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase显示文摘	REMIZE F ROUSTAN J L SABLAYROLLES J M	1999	Applied and Environmental Microbiology1999，65，1：	1
6	Saccharomyccs cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives显示文摘	ALEXANDRE H COSTELLO P J REMIZE F	2004	Int J Food Microbiol2004，93，2：	1
7	Examination of Lactobacillus plantarum lactate metabolism side effects in relation to the modulation of aeration parameters显示文摘	Quatravaux S Remize F Bryckaert E	2006	Journal of Applied Microbiology2006，101，4：	1
8	Characterization of the 'Viable but Nonculturable'(VBNC) State in the Wine Spoilage Yeast Brettanomyces显示文摘	SERPAGGI V REMIZE F RECORBET G GAUDOT-DUMAS E		0，，2012：	1
9	Modulation of Glycerol and Ethanol Yields during Alcoholic Fermentation in Saccharomyces cerevisiae Strains Overexpressed or Disrupted for GDP1 Encoding Glycerol 3-Phosphate Dehydrogenase 显示文摘	Michnick S Roustan J L Remize F	1997	Yeast1997，13，9：	1
10	Glycerol overpro- duction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase显示文摘	REMIZE F ROUSTAN J L SABLAYROLLES J M	1999	Appl Environ Mierob1999，65，1：	1
11	Reassessment of the influence of yeast strain and environmental factors on glycerol production in wine显示文摘	REMIZE F SABLAYROLLES J M DEQUIN S	2000	J Appl Mierobiol2000，88，：	1
12	Characterization of the 'viable but nonculturable' (VBNC) state in the wine spoilage yeast Brettanomyces显示文摘	SERPAGGI V REMIZE F RECORBET G	2012	Food Microbiology2012，30，2：	1
13	Engineering ofthe Pyruvate Dehydrogenase Bypass in Saccharomyces cerevisiae: Role of the Cytosolic Mg2+ and Mitochondrial K~ Acetaldehyde Dehydrogenases Ald6p and Ald4p in Acetate Formation during Alcoholic Fermentation显示文摘	REMIZE F ANDRIEU DEQUIN S	2000	Applied and Environmental Microbiology2000，66，8：	1
14	Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase显示文摘	REMIZE F ROUSTAN J SABLAYROLLES J	1999	Applied and Environmental Microbiology1999，65，1：	1
15	Engineering of the pyruvate de- hydrogenase bypass in Saccharomyces cerevisiae: role of the cytosolic Mg2+ and mitochondrial K+ acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation显示文摘	REMIZE F ANDRIEU E DEQUIN S	2000	Appl En- viron Mierob2000，，8：	1
16	Glycerol exportand glycerol-3-phosphate dehydrogenase,but not glycerolphosphatase,are rate limiting for glycerol production in Sac-charomyces cerevisiae显示文摘	REMIZE F BARNAVON L DEQUIN S	2001	Metabolic Engineering2001，3，4：	1
17	Characterization of the 'viable but nonculturable' (VBNC) state in the wine spoilage yeast Brettanomyces 显示文摘	Serpaggi V Remize F Recorbet G Gaudot-Dumas E Sequeira- Le Grand A Aiexandre H	2012	FoodMicrobiol2012，30，2：	1
18	Engineering of the pyruvate dehy drogenase bypass in Saccharomyces cerevisiae: role of the cytosolic Mg^2+ and mitochondrial K^+ acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation显示文摘	REMIZE F ANDRIEU E DEQUIN S	2000	Appl Environ Mierob2000，66，8：	1
19	Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes 显示文摘	CAMBON B MONTEIL V REMIZE F	2006	Applied and Environmental Microbiology2006，72，7：	1
20	Characterization of the 'viable but nonculturable'(VBNC) state in the wine spoilage yeast Brettanomyces显示文摘	Serpaggi V Remize F Recorbet G	2012	Food Microbiology2012，，：	1

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