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Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid.
Wang XD, Bohlscheid JC, Edwards CG. Wang XD, et al. J Appl Microbiol. 2003;94(3):349-59. doi: 10.1046/j.1365-2672.2003.01827.x. J Appl Microbiol. 2003. PMID: 12588542
Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.
Edwards CG, Collins MD, Lawson PA, Rodriguez AV. Edwards CG, et al. Int J Syst Evol Microbiol. 2000 Mar;50 Pt 2:699-702. doi: 10.1099/00207713-50-2-699. Int J Syst Evol Microbiol. 2000. PMID: 10758877
Biosynthetic origin of geosmin in red beets (Beta vulgaris L.).
Lu G, Edwards CG, Fellman JK, Mattinson DS, Navazio J. Lu G, et al. J Agric Food Chem. 2003 Feb 12;51(4):1026-9. doi: 10.1021/jf020905r. J Agric Food Chem. 2003. PMID: 12568567
Bacteria important during winemaking.
Osborne JP, Edwards CG. Osborne JP, et al. Adv Food Nutr Res. 2005;50:139-77. doi: 10.1016/S1043-4526(05)50005-6. Adv Food Nutr Res. 2005. PMID: 16263430 Review. No abstract available.
Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
Jensen SL, Umiker NL, Arneborg N, Edwards CG. Jensen SL, et al. Food Microbiol. 2009 Dec;26(8):915-21. doi: 10.1016/ Epub 2009 Jun 27. Food Microbiol. 2009. PMID: 19835781
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