A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles

Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases

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Life Sciences, Biotechnology, Microbiology +17

Polyphenol Screening of Pomace from Red and White Grape Varieties (<i>Vitis vinifera</i>L.) by HPLC-DAD-MS/MS

Dietmar R. Kammerer, Achim Claus, Reinhold Carle et al. · Journal of Agricultural and Food Chemistry · 2004 · 617 citations

Agriculture, Food Science, Plant Sciences +16

De novo design of tunable, pH-driven conformational changes

Scott E. Boyken, Mark A. Benhaim, Florian Büsch et al. · Science · 2019 · 163 citations · Full text

Life Sciences, Biochemistry, Biophysics +17

Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Alessandro Genovese, Luigi Moio · Journal of Agricultural and Food Chemistry · 2003 · 132 citations

Agriculture, Enology, Food Science +17

Directed evolution for engineering pH profile of endoglucanase III from Trichoderma reesei

Ting Wang, Xiangmei Liu, Qian Yu et al. · Biomolecular Engineering · 2005 · 121 citations

Life Sciences, Biotechnology, Microbiology +8