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54篇 您的检索式：作者名="Bartowsky"

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	题名	作者	年代	出处	被引量
1	A survey of glycosidase activitiesof commercial wine strains of Oencoccus oeni显示文摘	Grimaldi A Bartowsky E Jiranek V	2005	International Journa-tion of Food Microbiology2005，105，：	1
2	Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation 显示文摘	Howell KS Cozzolino D Bartowsky E J	2006	FEMS Yeast Res2006，，6：	1
3	A survey of glycosidase activities of commercial wine strains of Oenococcus oeni显示文摘	GRIMALDI A BARTOWSKY E JIRANEK V		0，，02：	1
4	Comparison of preservation techniques for DNA extraction from hymenopterous insects显示文摘	Dillon N Austin A D Bartowsky E	1996	Insect Mol Bio1996，5，1：	1
5	The 'buttery' attribute of wine di- acetyl desirability spoilage and beyong显示文摘	BARTOWSKY E I HENSCHKE P A	2004	Int J Food Microbiol2004，96，3：	1
6	Role of the P plasmid in attenuation of Vibrio cholerae O1 显示文摘	Attridge SR Thomas CJ	1990	Infect Immun1990，58，9：	1
7	The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond显示文摘	Eveline J. Bartowsky Paul A. Henschke	2004	International Journal of Food Microbiology2004，，3：	1
8	Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine显示文摘	BARTOWSKY E BORNEMAN A		0，，03：	1
9	Management of malotactic fer- mentation for the ' buttery' diacetyl flavour in wine显示文摘	BARTOWSKY E J HENSCHKE P A	2000	Aust Grape Wine2000，438，：	1
10	A survey of glycosidase activities of commercial wine strains of Oencoccus oeni显示文摘	Grimaldi A Bartowsky E Jiranek V	2005	International Journation of Food Microbiology2005，105，：	1
11	A survey of glycosi- dase activities of commercial wine strains of Oenococcus oeni显示文摘	GRIMALDI A BARTOWSKY E JIRANEK V	2005	Food Mieroblol2005，105，2：	1
12	A survey of glycosidase activities of commercial wine strains of Oenococcus oeni显示文摘	Grimaldi A Bartowsky E Jiranek V	2005	International Journal of Food Microbiology2005，105，2：	1
13	Is buttery aroma perception in wines predictable fiom daicetyl concentration'? 显示文摘	BARTOWSKY E J FRANCIS I L BELLON J R		Aust J Grape Wine R0，8，3：	1
14	The 'buttery' attribute of wine-diaectyl-desirability, spoilage and beyond显示文摘	Bartowsky E J Hensehke P A	2004	International Journal of Food Microbiology2004，96，3：	1
15	Release of glycosidically bound flavour compounds of chardonnay by oencoccus oeni during malolactic fermentation显示文摘	Incecco N Bartowsky B Kassara S	2004	Food Microbiology2004，21，：	1
16	Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation显示文摘	D'Incecco N Bartowsky E Kassara S	2004	Food Microbiology2004，21，3：	1
17	Yeast and bacterial modulation of wine aroma and flavour显示文摘	SWIEGERS J H BARTOWSKY E J HENSCHKE P A	2005	Australian Journal of Grape and Wine Research2005，11，2：	1
18	Bacterial cell wall recycling provides cytosolic muropeptides as effectots for β-lactamase induction显示文摘	Jacobs C Huang L Bartowsky E	1994	EMBO J1994，13，19：	1
19	Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains显示文摘	UGUANO M BARTOWSKY E J MCCARTHY J	2006	Journal of Agricultural and Food Chemistry2006，54，：	1
20	A survey of glycosidase activities of commercial wine strains of Oenococcus oeni显示文摘	GRIMALDI A BARTOWSKY E JIRANEK V	2005	International Journal of Food Microbiology2005，105，：	1

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