Carole Camarasa

Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation

Carole Camarasa, Jean‐Philippe Grivet, Sylvie Dequin · Microbiology · 2003 · 184 citations

Molecular Biology, Metabolic Model, Anaerobic Fermentation +16

Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

J.R. Mouret, Carole Camarasa, Magaly Angénieux et al. · Food Research International · 2014 · 56 citations

Gas–liquid Balances, Food Fermentation, Wine Tasting +7

Partial Removal of Ethanol during Fermentation to Obtain Reduced-Alcohol Wines

Evelyne E. Aguera, Magali Bes, Aline Roy et al. · American Journal of Enology and Viticulture · 2010 · 41 citations

Food Chemistry, Chemical Engineering, Engineering +14

Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of<i>Starmerella bacillaris</i>and<i>Saccharomyces cerevisiae</i>during Alcoholic Fermentation

Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou et al. · Applied and Environmental Microbiology · 2020 · 12 citations · Full text