| Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered NP Jolly, C Varela, IS Pretorius FEMS yeast research 14 (2), 215-237, 2014 | 556 | 2014 |
| Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds AM Molina, JH Swiegers, C Varela, IS Pretorius, E Agosin Applied Microbiology and Biotechnology 77 (3), 675-687, 2007 | 238 | 2007 |
| Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts M Vilanova, M Ugliano, C Varela, T Siebert, IS Pretorius, PA Henschke Applied microbiology and biotechnology 77 (1), 145-157, 2007 | 227 | 2007 |
| Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine A Contreras, C Hidalgo, PA Henschke, PJ Chambers, C Curtin, C Varela Applied and environmental microbiology 80 (5), 1670-1678, 2014 | 222 | 2014 |
| Biomass content governs fermentation rate in nitrogen-deficient wine musts C Varela, F Pizarro, E Agosin Applied and environmental microbiology 70 (6), 3392-3400, 2004 | 204 | 2004 |
| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry K Bindon, C Varela, J Kennedy, H Holt, M Herderich Food chemistry 138 (2-3), 1696-1705, 2013 | 176 | 2013 |
| Comparison of inorganic and organic nitrogen supplementation of grape juice–Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces … D Torrea, C Varela, M Ugliano, C Ancin-Azpilicueta, IL Francis, ... Food chemistry 127 (3), 1072-1083, 2011 | 159 | 2011 |
| Flavour-active wine yeasts AG Cordente, CD Curtin, C Varela, IS Pretorius Applied Microbiology and Biotechnology 96 (3), 601-618, 2012 | 138 | 2012 |
| The impact of non-Saccharomyces yeasts in the production of alcoholic beverages C Varela Applied microbiology and biotechnology 100 (23), 9861-9874, 2016 | 131 | 2016 |
| Microbiological approaches to lowering ethanol concentration in wine DR Kutyna, C Varela, PA Henschke, PJ Chambers, GA Stanley Trends in Food Science & Technology 21 (6), 293-302, 2010 | 119 | 2010 |
| Quantitative analysis of wine yeast gene expression profiles under winemaking conditions C Varela, J Cárdenas, F Melo, E Agosin Yeast 22 (5), 369-383, 2005 | 115 | 2005 |
| The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content A Contreras, C Hidalgo, S Schmidt, PA Henschke, C Curtin, C Varela International journal of food microbiology 205, 7-15, 2015 | 114 | 2015 |
| Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains AM Molina, V Guadalupe, C Varela, JH Swiegers, IS Pretorius, E Agosin Food Chemistry 117 (2), 189-195, 2009 | 102 | 2009 |
| Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress C Varela, E Agosin, M Baez, M Klapa, G Stephanopoulos Applied microbiology and biotechnology 60 (5), 547-555, 2003 | 92 | 2003 |
| Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts C Varela, DR Kutyna, MR Solomon, CA Black, A Borneman, PA Henschke, ... Applied and environmental microbiology 78 (17), 6068-6077, 2012 | 86 | 2012 |
| Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum C Varela, F Sengler, M Solomon, C Curtin Food Chemistry 209, 57-64, 2016 | 85 | 2016 |
| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference K Bindon, H Holt, PO Williamson, C Varela, M Herderich, IL Francis Food Chemistry 154, 90-101, 2014 | 85 | 2014 |
| Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines HD Goold, H Kroukamp, TC Williams, IT Paulsen, C Varela, IS Pretorius Microbial biotechnology 10 (2), 264-278, 2017 | 78 | 2017 |
| Yeasts found in vineyards and wineries C Varela, AR Borneman Yeast 34 (3), 111-128, 2017 | 77 | 2017 |
| Yeast population dynamics reveal a potential ‘collaboration’between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz … A Contreras, C Curtin, C Varela Applied microbiology and biotechnology 99 (4), 1885-1895, 2015 | 77 | 2015 |
Isak PretoriusMacquarie UniversityVerified email at mq.edu.au
