Antonio G. Cordente

发表

Eveline J. Bartowsky, Jenny Bellon, Anthony R. Borneman, 2007 .

Bioinformatic Analysis of Functional Characteristics of Enzymatic Active Centres using both Sequence and Structure Information: An Application to the Carnitine/Choline Acyltransferases Protein Family

Antonio G. Cordente, Eduardo López-Viñas, Montserrat Morillas, 2004, Spanish Bioinformatics Conference.

Flavour-active wine yeasts

Antonio G. Cordente, Isak S. Pretorius, Cristian Varela, 2012, Applied Microbiology and Biotechnology.

Redesign of Carnitine Acetyltransferase Specificity by Protein Engineering*

Antonio G. Cordente, Isak S. Pretorius, Fausto G. Hegardt, 2004, Journal of Biological Chemistry.

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

Antonio G. Cordente, I. Pretorius, J. H. Swiegers, 2009, FEMS yeast research.

Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes

Antonio G. Cordente, C. Curtin, Sylvester Holt, 2012, Bioengineered bugs.

Antonio G. Cordente, C. Curtin, Sylvester Holt, 2012 .

Ongoing domestication of wine yeast: past, present and future

Antonio G. Cordente, C. Varela, A. Borneman, 2015 .

Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS.

Antonio G. Cordente, D. Jeffery, D. Capone, 2011, Journal of agricultural and food chemistry.

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

Antonio G. Cordente, A. Borneman, M. Roach, 2019, Applied and Environmental Microbiology.

Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma

Antonio G. Cordente, P. A. Anderson, C. Curtin, 2011, Applied and Environmental Microbiology.

Mercaptohexan-1-ol during fermentation through overexpression

Antonio G. Cordente, P. A. Anderson, C. Curtin, 2011 .

Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol.

Antonio G. Cordente, D. Jeffery, P. Grant-Preece, 2010, Journal of agricultural and food chemistry.

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

Antonio G. Cordente, C. Curtin, D. Capone, 2015, Applied Microbiology and Biotechnology.

Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

Antonio G. Cordente, S. Schmidt, C. Curtin, 2022, Processes.

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Antonio G. Cordente, I. Francis, S. Schmidt, 2021, Molecules.

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

Antonio G. Cordente, F. Hegardt, I. Pretorius, 2007, FEMS microbiology letters.

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

Antonio G. Cordente, S. Schmidt, C. Curtin, 2019, Applied Microbiology and Biotechnology.

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

Antonio G. Cordente, I. Pretorius, P. Raspor, 2012, FEMS yeast research.

Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Antonio G. Cordente, A. Borneman, C. Curtin, 2018, Applied Microbiology and Biotechnology.

C75 is converted to C75-CoA in the hypothalamus, where it inhibits carnitine palmitoyltransferase 1 and decreases food intake and body weight.

Antonio G. Cordente, P. Gómez-Puertas, F. Hegardt, 2009, Biochemical pharmacology.

Formation of Hydrogen Sulfide from Cysteine in Saccharomyces cerevisiae BY4742: Genome Wide Screen Reveals a Central Role of the Vacuole

Antonio G. Cordente, G. Winter, C. Curtin, 2014, PloS one.

Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.

Antonio G. Cordente, I. Pretorius, C. Curtin, 2013, FEMS yeast research.

C 75 is converted to C 75-CoA in the hypothalamus , where it inhibits carnitine palmitoyltransferase 1 and decreases food intake and body weight

Antonio G. Cordente, P. Gómez-Puertas, F. Hegardt, 2009 .

Mutagenesis of specific amino acids converts carnitine acetyltransferase into carnitine palmitoyltransferase.

Antonio G. Cordente, P. Gómez-Puertas, F. Hegardt, 2006, Biochemistry.

Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Antonio G. Cordente, A. Borneman, C. Curtin, 2018, Applied Microbiology and Biotechnology.

Antonio G. Cordente, C. Curtin, D. Capone, 2015, Applied Microbiology and Biotechnology.

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

Antonio G. Cordente, C. Varela, D. Kutyna, 2014, Methods in molecular biology.

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

Antonio G. Cordente, I. S. Pretorius, P. Raspor, 2012, FEMS yeast research.

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

Antonio G. Cordente, S. Schmidt, C. Curtin, 2019, Applied Microbiology and Biotechnology.

Flavour-active wine yeasts

Antonio G. Cordente, I. S. Pretorius, C. Varela, 2012, Applied Microbiology and Biotechnology.