Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast

Climate change associated effects on grape and wine quality and production

Ramón Mira de Orduña · Food Research International · 2010 · 884 citations

Agriculture, Enology, Viticulture +14

The Search for a Better Treatment for Recurrent<i>Clostridium difficile</i>Disease: Use of High‐Dose Vancomycin Combined with<i>Saccharomyces boulardii</i>

Christina M. Surawicz, Lynne V. McFarland, Richard N. Greenberg et al. · Clinical Infectious Diseases · 2000 · 531 citations · Full text

Pharmacy, Pharmacology, Pharmacotherapy +13

<i>Saccharomyces boulardii</i>Preserves the Barrier Function and Modulates the Signal Transduction Pathway Induced in Enteropathogenic<i>Escherichia coli</i>-Infected T84 Cells

Dorota Czerucka, Stéphanie Dahan, Baharia Mograbi et al. · Infection and Immunity · 2000 · 186 citations · Full text

Life Sciences, Infectious Diseases, Microbiology +17

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

Angela Capece, Rossana Romaniello, A. Pietrafesa et al. · International Journal of Food Microbiology · 2018 · 162 citations

Life Sciences, Biotechnology, Microbiology +16

Berry Integrity and Extraction of Skin and Seed Proanthocyanidins during Red Wine Fermentation

Fiorella Karen Cerpa-Calderon, James A. Kennedy · Journal of Agricultural and Food Chemistry · 2008 · 144 citations

Agriculture, Enology, Food Science +17