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Authors whose works are in public domain in at least one jurisdiction

List of works by Audrey Bloem

A comparison of the nitrogen metabolic networks of Kluyveromyces marxianus and Saccharomyces cerevisiae

scientific article published on 06 August 2019

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.

scientific article published on 13 February 2018

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

scientific article published on 11 November 2019

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

scientific article published on 21 November 2014

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

scientific article published on 01 August 2018

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.

scientific article published on 8 August 2007

Influence of single nitrogen compounds on growth and fermentation performance of <i>Starmerella bacillaris</i> and <i>Saccharomyces cerevisiae</i> during alcoholic fermentation

scientific article published on 18 December 2020

Interaction of Œnococcus œni and oak wood compounds

scientific article published in 2005

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

scientific article published on 16 June 2020

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

scientific article published on 23 January 2017

Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae.

scientific article published on 16 October 2015

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles

scientific article published on 29 September 2020

Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.

scientific article published on 11 July 2017

Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts

scientific article published on 23 May 2022

Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.

scientific article published in August 2018

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

scientific article published on 22 January 2018

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