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Found 17 results
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Chris D Curtin
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D
C. D. Curtin
,
Borneman, A. R.
,
Chambers, P. J.
, and
Pretorius, I. S.
,
“
De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.
”
,
PLoS One
, vol. 7, no. 3, p. e33840, 2012.
W. Albertin
,
Panfili, A.
,
Miot-Sertier, C.
,
Goulielmakis, A.
,
Delcamp, A.
,
Salin, F.
,
Lonvaud-Funel, A.
,
Curtin, C. D.
, and
Masneuf-Pomarede, I.
,
“
Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level.
”
,
Food Microbiol
, vol. 42, pp. 188-95, 2014.
E
E. S. King
,
Kievit, R. L.
,
Curtin, C. D.
,
Swiegers, J. H.
,
Pretorius, I. S.
,
Bastian, S. E. P.
, and
I. Francis, L.
,
“
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
”
,
Food Chemistry
, vol. 122, no. 3, pp. 618 - 626, 2010.
S. Holt
,
Cordente, A. G.
,
Williams, S. J.
,
Capone, D. L.
,
Jitjaroen, W.
,
Menz, I. R.
,
Curtin, C. D.
, and
Anderson, P. A.
,
“
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
”
,
Appl Environ Microbiol
, vol. 77, no. 11, pp. 3626-32, 2011.
F
A. G. Cordente
,
Curtin, C. D.
,
Varela, C.
, and
Pretorius, I. S.
,
“
Flavour-active wine yeasts.
”
,
Appl Microbiol Biotechnol
, vol. 96, no. 3, pp. 601-18, 2012.
G. Winter
,
Cordente, A. G.
, and
Curtin, C. D.
,
“
Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole.
”
,
PLoS One
, vol. 9, no. 12, p. e113869, 2014.
G
C. D. Curtin
,
Bellon, J. R.
,
Henschke, P. A.
,
Godden, P. W.
, and
Lopes, M. A. de Barro
,
“
Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries.
”
,
FEMS Yeast Res
, vol. 7, no. 3, pp. 471-81, 2007.
C. D. Curtin
and
Pretorius, I. S.
,
“
Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis.
”
,
FEMS Yeast Res
, vol. 14, no. 7, pp. 997-1005, 2014.
H
C. D. Curtin
,
Varela, C.
, and
Borneman, A. R.
,
“
Harnessing improved understanding of B rettanomyces bruxellensis biology to mitigate the risk of wine spoilage
”
,
Australian journal of grape and wine research
, vol. 21, pp. 680–692, 2015.
I
C. D. Curtin
,
Langhans, G.
,
Henschke, P. A.
, and
Grbin, P. R.
,
“
Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
”
,
Food Microbiol
, vol. 36, no. 2, pp. 241-7, 2013.
G. Winter
and
Curtin, C. D.
,
“
In situ high throughput method for H(2)S detection during micro-scale wine fermentation.
”
,
J Microbiol Methods
, vol. 91, no. 1, pp. 165-70, 2012.
A. R. Borneman
,
Zeppel, R.
,
Chambers, P. J.
, and
Curtin, C. D.
,
“
Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates.
”
,
PLoS Genet
, vol. 10, no. 2, p. e1004161, 2014.
N
A. G. Cordente
,
Cordero-Bueso, G.
,
Pretorius, I. S.
, and
Curtin, C. D.
,
“
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.
”
,
FEMS Yeast Res
, vol. 13, no. 1, pp. 62-73, 2013.
O
P. J. Chambers
,
Borneman, A. R.
,
Varela, C.
,
Cordente, A. G.
,
,
,
Tran, T. M. T.
,
Henschke, P. A.
, and
Curtin, C. D.
,
“
Ongoing domestication of wine yeast: past, present and future
”
,
Australian journal of grape and wine research
, vol. 21, pp. 642–650, 2015.
P
S. Conn
,
Curtin, C. D.
,
Bézier, A.
,
Franco, C.
, and
Zhang, W.
,
“
Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin transport proteins.
”
,
J Exp Bot
, vol. 59, no. 13, pp. 3621-34, 2008.
U
A. G. Cordente
,
Capone, D. L.
, and
Curtin, C. D.
,
“
Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.
”
,
Appl Microbiol Biotechnol
, vol. 99, no. 22, pp. 9709-22, 2015.
Y
A. Contreras
,
Curtin, C. D.
, and
Varela, C.
,
“
Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
”
,
Appl Microbiol Biotechnol
, vol. 99, no. 4, pp. 1885-95, 2015.