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.

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.

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.