Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Ticiana, Fernandes"'
1
Akademický článek
Exploring wine yeast natural biodiversity to select strains with enological traits adapted to climate change
Autor: Joana P. Guedes, Tiago Vidal Cardoso, Ticiana Fernandes, Filipa Mendes, M. Margarida Baleiras-Couto, Filomena L. Duarte, Maria João Sousa, Ricardo Franco-Duarte, Susana R. Chaves, Manuela Côrte-Real
Publikováno v: Heliyon, Vol 10, Iss 18, Pp e36975- (2024)
Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of addi
Externí odkaz: https://doaj.org/article/b247e591635e4b45a116db33c56ae383
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2
Akademický článek
Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species
Autor: Ticiana Fernandes, Carolina Osório, Maria João Sousa, Ricardo Franco-Duarte
Publikováno v: Journal of Fungi, Vol 9, Iss 2, p 186 (2023)
Changes in biological properties over several generations, induced by controlling short-term evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism’s ad
Externí odkaz: https://doaj.org/article/ab7cae0c79b8463b811bd3f425e67e68
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3
Akademický článek
Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation
Autor: Flávia Silva-Sousa, Ticiana Fernandes, Fábio Pereira, Diana Rodrigues, Teresa Rito, Carole Camarasa, Ricardo Franco-Duarte, Maria João Sousa
Publikováno v: Journal of Fungi, Vol 8, Iss 6, p 569 (2022)
Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-Saccharomyces yeasts were believed to be sources of spoilag
Externí odkaz: https://doaj.org/article/799c6a407d0d418f94ef210ecb41dc13
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4
Akademický článek
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight
Autor: Ticiana Fernandes, Flávia Silva-Sousa, Fábio Pereira, Teresa Rito, Pedro Soares, Ricardo Franco-Duarte, Maria João Sousa
Publikováno v: Journal of Fungi, Vol 7, Iss 9, p 712 (2021)
Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarka
Externí odkaz: https://doaj.org/article/5710c359c8ef491b825fd42276f238d4
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5
Akademický článek
Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast
Autor: Carolina Santiago, Teresa Rito, Daniel Vieira, Ticiana Fernandes, Célia Pais, Maria João Sousa, Pedro Soares, Ricardo Franco-Duarte
Publikováno v: Journal of Fungi, Vol 7, Iss 4, p 287 (2021)
Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enha
Externí odkaz: https://doaj.org/article/f3a5ebeb2a244cfa907b8e2029c0fbe5
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6
Akademický článek
Population Analysis and Evolution of Saccharomyces cerevisiae Mitogenomes
Autor: Daniel Vieira, Soraia Esteves, Carolina Santiago, Eduardo Conde-Sousa, Ticiana Fernandes, Célia Pais, Pedro Soares, Ricardo Franco-Duarte
Publikováno v: Microorganisms, Vol 8, Iss 7, p 1001 (2020)
The study of mitogenomes allows the unraveling of some paths of yeast evolution that are often not exposed when analyzing the nuclear genome. Although both nuclear and mitochondrial genomes are known to determine phenotypic diversity and fitness, no
Externí odkaz: https://doaj.org/article/587526d371df42a59127cf8ff6e6390d
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7
Biotechnological Importance of
Autor: Ticiana, Fernandes, Flávia, Silva-Sousa, Fábio, Pereira, Teresa, Rito, Pedro, Soares, Ricardo, Franco-Duarte, Maria João, Sousa
Publikováno v: Journal of Fungi
Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarka
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::253ee69a8261d4330e5e101cc4622eef
https://pubmed.ncbi.nlm.nih.gov/34575750
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8
Improvement of Torulaspora delbrueckii genome annotation: towards the exploitation of genomic features of a biotechnologically relevant yeast
Autor: Pedro Soares, Daniel Vieira, Ticiana Fernandes, Maria João Sousa, Célia Pais, Ricardo Franco-Duarte, Carolina Santiago, Teresa Rito
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Fungi
Volume 7
Issue 4
Journal of Fungi, Vol 7, Iss 287, p 287 (2021)
Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enha
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e296f87178276398acc334eb937b347b
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9
Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking
Autor: Célia Pais, Teresa Lima, João Drumonde-Neves, Ticiana Fernandes, Ricardo Franco-Duarte
Publikováno v: FEMS yeast research. 21(3)
Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5f4f56d856bc289cbb4e4413f4fbb27
https://pubmed.ncbi.nlm.nih.gov/33751099
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10
Population Analysis and Evolution of Saccharomyces cerevisiae Mitogenomes
Autor: Ricardo Franco-Duarte, Soraia Esteves, Eduardo Conde-Sousa, Célia Pais, Carolina Santiago, Pedro Soares, Daniel Vieira, Ticiana Fernandes
Publikováno v: Microorganisms
Volume 8
Issue 7
Microorganisms, Vol 8, Iss 1001, p 1001 (2020)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The study of mitogenomes allows the unraveling of some paths of yeast evolution that are often not exposed when analyzing the nuclear genome. Although both nuclear and mitochondrial genomes are known to determine phenotypic diversity and fitness, no
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31241b913e91b20a910db094f4040c5f
http://europepmc.org/articles/PMC7409325
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