Published in Int J Food Microbiol on December 02, 2011
Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. Proc Natl Acad Sci U S A (2013) 2.44
The soil microbiome influences grapevine-associated microbiota. MBio (2015) 2.03
Monitoring Seasonal Changes in Winery-Resident Microbiota. PLoS One (2013) 1.26
Unravelling the diversity of grapevine microbiome. PLoS One (2014) 1.22
Pyrosequencing reveals regional differences in fruit-associated fungal communities. Environ Microbiol (2014) 1.19
The vineyard yeast microbiome, a mixed model microbial map. PLoS One (2012) 1.18
Microbial terroir for wine grapes. Proc Natl Acad Sci U S A (2013) 1.08
Quantifying variation in the ability of yeasts to attract Drosophila melanogaster. PLoS One (2013) 1.02
Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations. PLoS One (2013) 1.00
Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir. Sci Rep (2015) 0.93
Wine fermentation microbiome: a landscape from different Portuguese wine appellations. Front Microbiol (2015) 0.89
Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems. Front Microbiol (2015) 0.86
Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines. Genome Biol Evol (2015) 0.85
Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. MBio (2016) 0.85
Wine microbiology is driven by vineyard and winery anthropogenic factors. Microb Biotechnol (2016) 0.83
Age and Gender Affect the Composition of Fungal Population of the Human Gastrointestinal Tract. Front Microbiol (2016) 0.83
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods. Front Microbiol (2013) 0.82
Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations. Front Microbiol (2016) 0.80
Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective. Front Microbiol (2016) 0.79
Biotic interactions and sunlight affect persistence of fecal indicator bacteria and microbial source tracking genetic markers in the upper Mississippi river. Appl Environ Microbiol (2014) 0.79
Yeast Biodiversity in Vineyard Environments Is Increased by Human Intervention. PLoS One (2016) 0.79
Whole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions. Front Microbiol (2016) 0.78
Comparison of soil microbial communities inhabiting vineyards and native sclerophyllous forests in central Chile. Ecol Evol (2015) 0.77
Association between Grape Yeast Communities and the Vineyard Ecosystems. PLoS One (2017) 0.77
Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG. Front Microbiol (2016) 0.77
From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept. Front Microbiol (2017) 0.76
Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species. Front Microbiol (2016) 0.76
Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape. Braz J Microbiol (2015) 0.76
Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions. Front Microbiol (2016) 0.75
Metabolite exchange between microbiome members produces compounds that influence Drosophila behavior. Elife (2017) 0.75
Are Epiphytic Microbial Communities in the Carposphere of Ripening Grape Clusters (Vitis vinifera L.) Different between Conventional, Organic, and Biodynamic Grapes? PLoS One (2016) 0.75
Saccharomyces cerevisiae metabolism in ecological context. FEMS Yeast Res (2016) 0.75
Biogeography of Oenococcus oeni reveals distinctive but non-specific populations in wine-producing regions. Appl Environ Microbiol (2016) 0.75
Invasive Drosophila suzukii facilitates Drosophila melanogaster infestation and sour rot outbreaks in the vineyards. R Soc Open Sci (2017) 0.75
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast. Front Microbiol (2016) 0.75
Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar. Front Microbiol (2016) 0.75
Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines. Front Microbiol (2016) 0.75
Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must. Front Microbiol (2017) 0.75
Core Microbiota and Metabolome of Vitis vinifera L. cv. Corvina Grapes and Musts. Front Microbiol (2017) 0.75
Fungal Endophytes as a Metabolic Fine-Tuning Regulator for Wine Grape. PLoS One (2016) 0.75
Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization. Braz J Microbiol (2015) 0.75
The emerging contribution of social wasps to grape rot disease ecology. PeerJ (2017) 0.75
Grape microbiome as a reliable and persistent signature of field origin and environmental conditions in Cannonau wine production. PLoS One (2017) 0.75
The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing. Front Microbiol (2017) 0.75
Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality. World J Microbiol Biotechnol (2017) 0.75
Spoilage yeasts in the wine industry. Int J Food Microbiol (2003) 1.45
Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces. J Appl Microbiol (2001) 1.09
Brown pigments produced by Yarrowia lipolytica result from extracellular accumulation of homogentisic acid. Appl Environ Microbiol (2001) 1.02
Production of brown tyrosine pigments by the yeast Yarrowia lipolytica. J Appl Microbiol (2001) 0.89
Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide. Int J Food Microbiol (2007) 0.88
Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot. J Appl Microbiol (2007) 0.86
Fatty acid patterns of film-forming yeasts and new evidence for the heterogeneity of Pichia membranaefaciens. Lett Appl Microbiol (1996) 0.86
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms. Food Microbiol (2007) 0.85
Pigment producing yeasts involved in the brown surface discoloration of ewes' cheese. Int J Food Microbiol (1998) 0.84
Glucose respiration and fermentation in Zygosaccharomyces bailii and Saccharomyces cerevisiae express different sensitivity patterns to ethanol and acetic acid. Lett Appl Microbiol (1997) 0.83
Weak acid inhibition of fermentation by Zygosaccharomyces bailii and Saccharomyces cerevisiae. Int J Food Microbiol (1997) 0.82
Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese. Int J Food Microbiol (2000) 0.80
Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants. Int J Food Microbiol (1997) 0.79
In vitro methods for specific IgE detection in cow's milk allergy. Allergol Immunopathol (Madr) (2006) 0.78
Cold urticaria and infectious mononucleosis in children. Allergol Immunopathol (Madr) (2004) 0.76
Resolution of IgE-mediated fish allergy. Allergol Immunopathol (Madr) (2011) 0.76
Characterization of yeasts associated with Portuguese pork-based products. Int J Food Microbiol (1997) 0.75
Allergy to garlic. Allergy (2002) 0.75
ALATOP-RIA in the screening of atopy in a non Caucasian population. Allerg Immunol (Paris) (1997) 0.75
Soluble CD30, dehydroepiandrosterone sulfate and dehydroepiandrosterone in atopic and non atopic children. Allerg Immunol (Paris) (1998) 0.75
Effects of ethanol on the maximum temperature for growth of Saccharomyces cerevisiae: a model. Biotechnol Bioeng (1982) 0.75
An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese. Int J Food Microbiol (2004) 0.75