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Mixed yeast communities contribute to regionally distinct wine attributes.
FEMS Yeast Res. 2023 Jan 4;23:foad005. doi: 10.1093/femsyr/foad005.
FEMS Yeast Res. 2023.
PMID: 36725210
Free PMC article.
Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium.
Huang CW, Deed RC, Parish-Virtue K, Pilkington LI, Walker ME, Jiranek V, Fedrizzi B.
Huang CW, et al. Among authors: parish virtue k.
Food Microbiol. 2023 Feb;109:104124. doi: 10.1016/j.fm.2022.104124. Epub 2022 Aug 30.
Food Microbiol. 2023.
PMID: 36309435
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Inter-regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile.
Parish-Virtue K, Pilkington LI, Martin D, Wood J, Fedrizzi B.
Parish-Virtue K, et al.
J Sci Food Agric. 2021 Feb;101(3):947-951. doi: 10.1002/jsfa.10702. Epub 2020 Sep 14.
J Sci Food Agric. 2021.
PMID: 32767381
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Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae.
Pilkington LI , Deed RC , Parish-Virtue K , Huang CW , Walker ME , Jiranek V , Barker D , Fedrizzi B .
Pilkington LI , et al. Among authors: parish virtue k.
Chem Commun (Camb). 2019 Jul 23;55(60):8868-8871. doi: 10.1039/c9cc03020d.
Chem Commun (Camb). 2019.
PMID: 31240288
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The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.
Parish-Virtue K, Herbst-Johnstone M, Bouda F, Fedrizzi B.
Parish-Virtue K, et al.
Food Chem. 2019 Jan 15;271:747-752. doi: 10.1016/j.foodchem.2018.07.210. Epub 2018 Jul 31.
Food Chem. 2019.
PMID: 30236740
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