Yeast Fermentation
Yeast Fermentation is a metabolic process in which the unicellular fungus *Saccharomyces cerevisiae* and related species anaerobically convert fermentable sugars into ethanol and carbon dioxide as the primary end products.
4.9K
Publications
245.6K
Citations
13.7K
Authors
2.4K
Institutions
Publications per year
2017–2026
982
Parents
4.9K
Yeast and bacterial modulation of wine aroma and flavour
Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text
Agriculture, Biochemistry, Enology +17
The Crabtree Effect: A Regulatory System in Yeast
R.H. De Deken · Journal of General Microbiology · 1966 · 877 citations
Rewriting yeast central carbon metabolism for industrial isoprenoid production
Adam L. Meadows, Kristy Hawkins, Yoseph Tsegaye et al. · Nature · 2016 · 717 citations
1–5 of 4.9K
13.7K
38
h-index
35
h-index
35
h-index
27
h-index
24
h-index
1–5 of 13.7K
2.4K

Lund University
Lund, Sweden
54 h-index
297 publications
32.3K citations
University of Illinois Urbana-Champaign
Urbana, United States
42 h-index
232 publications
16.6K citations

Delft University of Technology
Delft, The Netherlands
40 h-index
265 publications
32K citations

Kobe University
Kobe, Japan
38 h-index
293 publications
19.1K citations
University of Minho
Braga, Portugal
37 h-index
150 publications
8.8K citations
Technical University of Denmark
Kongens Lyngby, Denmark
35 h-index
168 publications
11.6K citations
Chalmers University of Technology
Gothenburg, Sweden
35 h-index
157 publications
16.9K citations

Stellenbosch University
Stellenbosch, South Africa
33 h-index
149 publications
9.4K citations
1–8 of 2.4K
195 publications · 13.5K citations
71
h-index
281 publications · 15.6K citations
67
h-index
AEM · 139 publications · 13.5K citations
65
h-index
211 publications · 13.9K citations
63
h-index
105 publications · 6.6K citations
47
h-index
1–5