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Page 1
Biotechnological potential of yeast isolates from cachaça: the Brazilian spirit.
J Ind Microbiol Biotechnol. 2015 Feb;42(2):237-46. doi: 10.1007/s10295-014-1528-y. Epub 2014 Dec 25.
J Ind Microbiol Biotechnol. 2015.
PMID: 25540045
Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
de Souza AP, Vicente Mde A, Klein RC, Fietto LG, Coutrim MX, de Cássia Franco Afonso RJ, Araújo LD, da Silva PH, Bouillet LE, Castro IM, Brandão RL.
de Souza AP, et al. Among authors: coutrim mx.
Antonie Van Leeuwenhoek. 2012 Feb;101(2):379-92. doi: 10.1007/s10482-011-9643-5. Epub 2011 Sep 20.
Antonie Van Leeuwenhoek. 2012.
PMID: 21932076
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Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça production.
Oliveira VA, Vicente MA, Fietto LG, Castro IM, Coutrim MX, Schüller D, Alves H, Casal M, Santos JO, Araújo LD, da Silva PH, Brandão RL.
Oliveira VA, et al. Among authors: coutrim mx.
Appl Environ Microbiol. 2008 Feb;74(3):693-701. doi: 10.1128/AEM.01729-07. Epub 2007 Dec 7.
Appl Environ Microbiol. 2008.
PMID: 18065624
Free PMC article.
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Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of "cachaça" the Brazilian sugarcane spirit.
Vicente MA, Fietto LG, Castro IM, dos Santos AN, Coutrim MX, Brandão RL.
Vicente MA, et al. Among authors: coutrim mx.
Int J Food Microbiol. 2006 Apr 15;108(1):51-9. doi: 10.1016/j.ijfoodmicro.2005.10.018. Epub 2006 Feb 14.
Int J Food Microbiol. 2006.
PMID: 16481057
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Validation of a new high-throughput method to determine urinary S-phenylmercapturic acid using low-temperature partitioning extraction and ultra high performance liquid chromatography-mass spectrometry.
Gomes RP, Pena CB, Rezende J, Coutrim MX, Afonso RJ.
Gomes RP, et al. Among authors: coutrim mx.
J Sep Sci. 2017 Jan;40(2):550-557. doi: 10.1002/jssc.201600540. Epub 2016 Dec 27.
J Sep Sci. 2017.
PMID: 27860299
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