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Changes
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Added a paper and a Phd thesis
| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 ||
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| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford , Jiranek, Grbin|| 2009 ||
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| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 ||
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| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 ||
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| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 ||
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| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process ] ||Nele Vanbeneden|| 2007 || PhD Thesis
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| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 ||