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Date: 2015
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/343695
Description: 30 page(s)
Date: 2014
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/321519
Description: To celebrate the 40th birthday of FEMS, a commentary by Sakkie Pretorius on microbiology and festive foods.
Date: 2014
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/331497
Description: Brettanomyces bruxellensis, like its wine yeast counterpart Saccharomyces cerevisiae, is intrinsically linked with industrial fermentations. In wine, B. bruxellensis is generally considered to contrib ... More
Reviewed: Reviewed
Date: 2014
Subject Keyword: non-Saccharomyces | yeasts | wine | aroma | flavour | fermentation
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/281809
Description: Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate i ... More
Reviewed: Reviewed
Date: 2014
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/346580
Description: The aroma profile of alcoholic beverages is a major factor that distinguishes one product from another, and it is a key attribute that drives consumer preference at points of sale. A longstanding obje ... More
Date: 2013
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/226928
Description: Wine is arguably the oldest biotechnological endeavor, with humans having been involved in wine production for at least 7000 years. Despite the artisan nature of its production, work by pioneering sci ... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219970
Description: The application of Next Generation sequencing to comparative genomics is enabling in-depth characterization of genetic variation between wine yeast strains used in fermentation starter cultures. Knowl ... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219964
Description: Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable ‘vi ... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: conference paper abstract
Identifier: http://hdl.handle.net/1959.14/277481
Description: We report a versatile platform of orthogonal scanning automated microscopy (OSAM) cooperated with time-gated detection technique. Featuring rapid processing and background-free detection, it offers ul ... More
Reviewed: Reviewed
Date: 2013
Subject Keyword: 020500 Optical Physics
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/279217
Description: Upconversion nanocrystals convert infrared radiation to visible luminescence, and are promising for applications in biodetection, bioimaging, solar cells and three-dimensional display technologies. Al ... More
Reviewed: Reviewed
Date: 2013
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/272324
Description: Despite recent achievements to reduce surface quenching in NaYF₄:Yb,Er nanocrystals, a complete understanding of how the nanocrystal size affects the brightness of upconversion luminescence is still i ... More
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219967
Description: Industrial food-grade yeast strains are selected for traits that enhance their application in quality production processes. Wine yeasts are required to survive in the harsh environment of fermenting g ... More
Reviewed: Reviewed
Date: 2012
Subject Keyword: 020500 Optical Physics
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/183086
Description: In this report, a Ti:Sapphire oscillator was utilized to realize synchronization-free stimulated emission depletion (STED) microscopy. With pump power of 4.6 W and sample irradiance of 310 mW, we achi ... More
Full Text: Full Text
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/192752
Description: Satyric drama introduced athletics much more regularly as an activity than either comedy or tragedy. Many of its villains defeated hapless travellers in a boxing or wrestling bout before murdering the ... More
Full Text: Full Text
Reviewed: Reviewed
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/229651
Description: Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and ana ... More
Full Text: Full Text
Reviewed: Reviewed