College of Agricultural Sciences

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.

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.

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.