Eduardo Agosin
Título
Citado por
Citado por
Año
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
AM Molina, JH Swiegers, C Varela, IS Pretorius, E Agosin
Applied Microbiology and Biotechnology 77 (3), 675-687, 2007
2082007
Biomass content governs fermentation rate in nitrogen-deficient wine musts
C Varela, F Pizarro, E Agosin
Applied and environmental microbiology 70 (6), 3392-3400, 2004
1932004
Influence of sun exposure on the aromatic composition of Chilean Muscat grape cultivars Moscatel de Alejandria and Moscatel rosada
A Belancic, E Agosin, A Ibacache, E Bordeu, R Baumes, A Razungles, ...
American Journal of Enology and Viticulture 48 (2), 181-186, 1997
1601997
Production and degradation of oxalic acid by brown rot fungi
E Espejo, E Agosin
Applied and Environmental Microbiology 57 (7), 1980-1986, 1991
1391991
Biological and Integrated Control of Botrytis Bunch Rot of Grape UsingTrichodermaspp.
GE Harman, B Latorre, E Agosin, R San Martin, DG Riegel, PA Nielsen, ...
Biological Control 7 (3), 259-266, 1996
1361996
Changes in molecular size distribution of cellulose during attack by white rot and brown rot fungi
K Kleman-Leyer, E Agosin, AH Conner, TK Kirk
Applied and Environmental Microbiology 58 (4), 1266-1270, 1992
1251992
Solid-state fermentation, lignin degradation and resulting digestibility of wheat straw fermented by selected white-rot fungi
E Agosin, E Odier
Applied microbiology and biotechnology 21 (6), 397-403, 1985
1221985
Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry
K Fernández, E Agosin
Journal of Agricultural and Food Chemistry 55 (18), 7294-7300, 2007
1162007
Quantitative analysis of wine yeast gene expression profiles under winemaking conditions
C Varela, J Cárdenas, F Melo, E Agosin
Yeast 22 (5), 369-383, 2005
1132005
Shortwave–near infrared spectroscopy for non-destructive determination of maturity of wine grapes
J Herrera, A Guesalaga, E Agosin
Measurement Science and Technology 14 (5), 689, 2003
1112003
Modeling of yeast metabolism and process dynamics in batch fermentation
J Sainz, F Pizarro, JR Pérez‐Correa, E Agosin
Biotechnology and Bioengineering 81 (7), 818-828, 2003
1062003
A multipurpose portable instrument for determining ripeness in wine grapes using NIR spectroscopy
M Larraín, AR Guesalaga, E Agosín
IEEE Transactions on Instrumentation and Measurement 57 (2), 294-302, 2008
1002008
β-Glucosidase from the Grape Native Yeast Debaryomyces vanrijiae: Purification, Characterization, and Its Effect on Monoterpene Content of a Muscat Grape Juice
A Belancic, Z Gunata, MJ Vallier, E Agosin
Journal of agricultural and food chemistry 51 (5), 1453-1459, 2003
962003
Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
AM Molina, V Guadalupe, C Varela, JH Swiegers, IS Pretorius, E Agosin
Food Chemistry 117 (2), 189-195, 2009
932009
Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere
A Belancic, E Agosin
American Journal of Enology and Viticulture 58 (4), 462-469, 2007
932007
Characterization of palo podrido, a natural process of delignification in wood
E Agosin, RA Blanchette, H Silva, C Lapierre, KR Cease, RE Ibach, ...
Applied and Environmental Microbiology 56 (1), 65-74, 1990
931990
Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress
C Varela, E Agosin, M Baez, M Klapa, G Stephanopoulos
Applied microbiology and biotechnology 60 (5), 547-555, 2003
872003
Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation
JR Vergara-Salinas, P Bulnes, MC Zúñiga, J Pérez-Jiménez, JL Torres, ...
Journal of Agricultural and Food Chemistry 61 (28), 6929-6936, 2013
852013
Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae
FJ Pizarro, MC Jewett, J Nielsen, E Agosin
Applied and environmental microbiology 74 (20), 6358-6368, 2008
842008
Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris)
JR Vergara-Salinas, J Pérez-Jiménez, JL Torres, E Agosin, ...
Journal of agricultural and food chemistry 60 (44), 10920-10929, 2012
822012
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–20