Y. Jasinski

Development and assessment of a recombinant Saccharomyces cerevisiae wine yeast producing two aroma-enhancing β-glucosidases encoded by the Saccharomycopsis fibuligera BGL1 and BGL2 genes

Yeast Modulation of Wine Flavor

Malolactic fermentation in wine - beyond deacidification

The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study

Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts

Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Flavonoid intake and risk of chronic diseases

Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

Determination of Flavonoids in Plant Material by HPLC with Diode-Array and Electro-Array Detections

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

Onions: A Source of Unique Dietary Flavonoids

Climate change associated effects on grape and wine quality and production

Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms

Techniques for Analysis of Plant Phenolic Compounds

Effect of Fermentation, Aging, and Agingsur Lieon Total and Phenol-Free Riesling (Vitis viniferaL.) Glycosides

Quantification of glycosidase activities in selected yeasts and lactic acid bacteria

Effect of Native Yeasts and Selected Strains ofSaccharomyces cerevisiaeon Glycosyl Glucose, Potential Volatile Terpenes, and Selected Aglycones of White Riesling (Vitis viniferaL.) Wines

Effect of Fruit Zone Leaf Thinning on Total Glycosides and Selected Aglycone Concentrations of Riesling (Vitis viniferaL.) Grapes