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List of works by Antonio G Cordente

A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production

scientific article published on 10 April 2012

Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

scientific article

Flavour-active wine yeasts ⬇️

scientific article published on September 1, 2012

Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole

scientific article published on 17 December 2014

Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approach.

scientific article published in January 2014

Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction

scientific article published on 24 April 2019

Identification and Quantitation of 3-S-Cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc Grape Juice by HPLC-MS/MS ⬇️

scientific article published on September 26, 2011

Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production

scientific article published on 06 March 2019

Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.

scientific article

Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae

scientific article published on 29 November 2006

Mutagenesis of Specific Amino Acids Converts Carnitine Acetyltransferase into Carnitine Palmitoyltransferase†

scientific article published in May 2006

Redesign of carnitine acetyltransferase specificity by protein engineering

scientific journal article

Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release

scientific article

Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.

scientific article published on 31 July 2015

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