1. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. (August 2020) Authors: Kinzurik, Matias I.; Deed, Rebecca C.; Herbst-Johnstone, Mandy; Slaghenaufi, Davide; Guzzon, Raffaele; Gardner, Richard C.; Larcher, Roberto; Fedrizzi, Bruno Journal: Food microbiology Issue: Volume 89(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Genetic characterization of strains of Saccharomyces uvarum from New Zealand wineries. (April 2015) Authors: Zhang, Hanyao; Richards, Keith D.; Wilson, Sandra; Lee, Soon A.; Sheehan, Hester; Roncoroni, Miguel; Gardner, Richard C. Journal: Food microbiology Issue: Volume 46(2015:Apr.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Genetic characterization of strains of Saccharomyces uvarum from New Zealand wineries. (April 2015) Authors: Zhang, Hanyao; Richards, Keith D.; Wilson, Sandra; Lee, Soon A.; Sheehan, Hester; Roncoroni, Miguel; Gardner, Richard C. Journal: Food microbiology Issue: Volume 46(2015:Apr.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. (15th October 2016) Authors: Kinzurik, Matias I.; Herbst-Johnstone, Mandy; Gardner, Richard C.; Fedrizzi, Bruno Journal: Food chemistry Issue: Volume 209(2016) Page Start: 341 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. (15th October 2016) Authors: Kinzurik, Matias I.; Herbst-Johnstone, Mandy; Gardner, Richard C.; Fedrizzi, Bruno Journal: Food chemistry Issue: Volume 209(2016) Page Start: 341 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon blanc juice fermentation. Issue 8 (17th November 2014) Authors: Pinu, Farhana R.; Edwards, Patrick J.B.; Gardner, Richard C.; Villas‐Boas, Silas G. Journal: FEMS yeast research Issue: Volume 14:Issue 8(2014) Page Start: 1206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon blanc juice fermentation. Issue 8 (1st December 2014) Authors: Pinu, Farhana R.; Edwards, Patrick J.B.; Gardner, Richard C.; Villas-Boas, Silas G. Journal: FEMS yeast research Issue: Volume 14:Issue 8(2014) Page Start: 1206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source. Issue 7 (6th May 2015) Authors: Santiago, Margarita; Gardner, Richard C. Journal: Yeast Issue: Volume 32:Issue 7(2015:Jul.) Page Start: 519 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source. Issue 7 (6th May 2015) Authors: Santiago, Margarita; Gardner, Richard C. Journal: Yeast Issue: Volume 32:Issue 7(2015:Jul.) Page Start: 519 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗