Anne Ortiz-Julien

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

Stéphanie Rollero, Audrey Bloem, Carole Camarasa et al. · Applied Microbiology and Biotechnology · 2014 · 186 citations

Fermentative Aromas, Biosynthesis, Engineering +8

Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

Valentin Tilloy, Anne Ortiz-Julien, Sylvie Dequin · Applied and Environmental Microbiology · 2014 · 179 citations · Full text

Engineering, Glycerol Formation, Biosynthesis +18

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

Axelle Cadière, Anne Ortiz-Julien, Carole Camarasa et al. · Metabolic Engineering · 2011 · 136 citations

Biosynthesis, Engineering, Biotechnology +7

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero et al. · Applied Microbiology and Biotechnology · 2016 · 115 citations · Full text

Biomanufacturing, Food Fermentation, Bioenergy +10

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

Ying Su, Pauline Seguinot, Isabelle Sanchez et al. · Food Microbiology · 2019 · 103 citations · Full text

Biosynthesis, Engineering, Food Fermentation +8