Sanchez I - Search Results

1

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.

Mendes I, Sanchez I, Franco-Duarte R, Camarasa C, Schuller D, Dequin S, Sousa MJ. Mendes I, et al. Among authors: sanchez i. BMC Genomics. 2017 Jun 8;18(1):455. doi: 10.1186/s12864-017-3816-1. BMC Genomics. 2017. PMID: 28595605 Free PMC article.

2

Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits.

Camarasa C, Sanchez I, Brial P, Bigey F, Dequin S. Camarasa C, et al. Among authors: sanchez i. PLoS One. 2011;6(9):e25147. doi: 10.1371/journal.pone.0025147. Epub 2011 Sep 16. PLoS One. 2011. PMID: 21949874 Free PMC article.

3

A comparative transcriptomic, fluxomic and metabolomic analysis of the response of Saccharomyces cerevisiae to increases in NADPH oxidation.

Celton M, Sanchez I, Goelzer A, Fromion V, Camarasa C, Dequin S. Celton M, et al. Among authors: sanchez i. BMC Genomics. 2012 Jul 17;13:317. doi: 10.1186/1471-2164-13-317. BMC Genomics. 2012. PMID: 22805527 Free PMC article.

4

Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases.

Crépin L, Nidelet T, Sanchez I, Dequin S, Camarasa C. Crépin L, et al. Among authors: sanchez i. Appl Environ Microbiol. 2012 Nov;78(22):8102-11. doi: 10.1128/AEM.02294-12. Epub 2012 Sep 14. Appl Environ Microbiol. 2012. PMID: 22983966 Free PMC article.

5

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR. Rollero S, et al. Among authors: sanchez i. Appl Microbiol Biotechnol. 2015 Mar;99(5):2291-304. doi: 10.1007/s00253-014-6210-9. Epub 2014 Nov 21. Appl Microbiol Biotechnol. 2015. PMID: 25412578

6

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae.

Bloem A, Sanchez I, Dequin S, Camarasa C. Bloem A, et al. Among authors: sanchez i. Appl Environ Microbiol. 2015 Oct 16;82(1):174-83. doi: 10.1128/AEM.02429-15. Print 2016 Jan 1. Appl Environ Microbiol. 2015. PMID: 26475113 Free PMC article.

7

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.

Eder M, Sanchez I, Brice C, Camarasa C, Legras JL, Dequin S. Eder M, et al. Among authors: sanchez i. BMC Genomics. 2018 Mar 1;19(1):166. doi: 10.1186/s12864-018-4562-8. BMC Genomics. 2018. PMID: 29490607 Free PMC article.

8

Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations.

Clement T, Perez M, Mouret JR, Sanchez I, Sablayrolles JM, Camarasa C. Clement T, et al. Among authors: sanchez i. Appl Environ Microbiol. 2013 Apr;79(8):2749-58. doi: 10.1128/AEM.02853-12. Epub 2013 Feb 15. Appl Environ Microbiol. 2013. PMID: 23417007 Free PMC article.

9

Stuck fermentation: development of a synthetic stuck wine and study of a restart procedure.

Maisonnave P, Sanchez I, Moine V, Dequin S, Galeote V. Maisonnave P, et al. Among authors: sanchez i. Int J Food Microbiol. 2013 May 15;163(2-3):239-47. doi: 10.1016/j.ijfoodmicro.2013.03.004. Epub 2013 Mar 17. Int J Food Microbiol. 2013. PMID: 23584364

10

Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation.

Crépin L, Sanchez I, Nidelet T, Dequin S, Camarasa C. Crépin L, et al. Among authors: sanchez i. Microb Cell Fact. 2014 Aug 19;13:109. doi: 10.1186/s12934-014-0109-0. Microb Cell Fact. 2014. PMID: 25134990 Free PMC article.

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