Bovo B, et al. (2014) Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits. Food Microbiol 41:33-41 PMID:24750811
Lante A, et al. (2011) Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems. J Agric Food Chem 59(10):5318-24 PMID:21488640
Lomolino G, et al. (2001) Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate. Electrophoresis 22(6):1021-3 PMID:11358123