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Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments

María Teresa Pérez-Corona, María Sánchez-Martínez, María José Valderrama, María Esther Rodríguez, Carmen Cámara, Yolanda Madrid

Food Chemistry · 2010 · 68 citations · 7 references

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References

7

Dietary Reference Intakes

Paula R. Trumbo, Allison A. Yates, Sandra A. Schlicker et al. · Journal of the American Dietetic Association · 2001 · 4.9K citations

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The wine proteins

Ricardo B. Ferreira, María A. Piçarra-Pereira, Sara Monteiro et al. · Trends in Food Science & Technology · 2001 · 222 citations

Selenium incorporation into Saccharomyces cerevisiae cells: a study of different incorporation methods

Claudia A. Ponce de León, María Montes‐Bayón, Charlotte E. Paquin et al. · Journal of Applied Microbiology · 2002 · 94 citations · Full text

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Comparison of Biotransformation of Inorganic Selenium by <i>Lactobacillus</i> and <i>Saccharomyces</i> in Lactic Fermentation Process of Yogurt and Kefir

A. Alzate, Alejandra Fernández-Fernández, M.C. Pérez-Conde et al. · Journal of Agricultural and Food Chemistry · 2008 · 76 citations

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Biosynthesis of isotopically enriched selenomethionine: application to its accurate determination in selenium-enriched yeast by isotope dilution analysis-HPLC-ICP-MS

Laura Hinojosa‐Reyes, Fernando Moreno Sanz, Juan Manuel Marchante-Gayón et al. · Journal of Analytical Atomic Spectrometry · 2004 · 48 citations

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