Dequin, Sylvie

Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase

Remize, F., Roustan, J. L., Sablayrolles, J. M., Barre, P., & Dequin, S. (1999) · Applied and Environmental Microbiology

Fermentation and Sensory AnalysisMicrobial Metabolic Engineering and Bioproduction

Cited by 290

Mixed Lactic Acid–Alcoholic Fermentation by Saccharomyes cerevisiae Expressing the Lactobacillus casei L(+)–LDH

Dequin, S., & Barre, P. (1994) · Nature Biotechnology

Microbial Metabolic Engineering and BioproductionBiofuel production and bioconversion

Cited by 145

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

Cadière, A., Ortiz-Julien, A., Camarasa, C., & Dequin, S. (2011) · Metabolic Engineering

Microbial Metabolic Engineering and BioproductionFermentation and Sensory Analysis

Cited by 141

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

Cadière, A., Aguera, E., Caillé, S., Ortiz-Julien, A., & Dequin, S. (2012) · Food Microbiology

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 41