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Items: 1 to 50 of 54

1.

Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking.

Acevedo W, Ramírez-Sarmiento CA, Agosin E.

Food Chem. 2018 Oct 30;264:164-171. doi: 10.1016/j.foodchem.2018.04.113. Epub 2018 Apr 26.

PMID:
29853362
2.

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.

Lezaeta A, Bordeu E, Agosin E, Pérez-Correa JR, Varela P.

Food Res Int. 2018 Jun;108:595-603. doi: 10.1016/j.foodres.2018.03.044. Epub 2018 Mar 16.

PMID:
29735095
3.

Development of an International Odor Identification Test for Children: The Universal Sniff Test.

Schriever VA, Agosin E, Altundag A, Avni H, Cao Van H, Cornejo C, de Los Santos G, Fishman G, Fragola C, Guarneros M, Gupta N, Hudson R, Kamel R, Knaapila A, Konstantinidis I, Landis BN, Larsson M, Lundström JN, Macchi A, Mariño-Sánchez F, Martinec Nováková L, Mori E, Mullol J, Nord M, Parma V, Philpott C, Propst EJ, Rawan A, Sandell M, Sorokowska A, Sorokowski P, Sparing-Paschke LM, Stetzler C, Valder C, Vodicka J, Hummel T.

J Pediatr. 2018 Jul;198:265-272.e3. doi: 10.1016/j.jpeds.2018.03.011. Epub 2018 May 2.

PMID:
29730147
4.

Mapping the Physiological Response of Oenococcus oeni to Ethanol Stress Using an Extended Genome-Scale Metabolic Model.

Contreras A, Ribbeck M, Gutiérrez GD, Cañon PM, Mendoza SN, Agosin E.

Front Microbiol. 2018 Mar 1;9:291. doi: 10.3389/fmicb.2018.00291. eCollection 2018.

5.

Increasing the intracellular isoprenoid pool in Saccharomyces cerevisiae by structural fine-tuning of a bifunctional farnesyl diphosphate synthase.

Rubat S, Varas I, Sepúlveda R, Almonacid D, González-Nilo F, Agosin E.

FEMS Yeast Res. 2017 Jun 1;17(4). doi: 10.1093/femsyr/fox032.

PMID:
28854674
6.

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation.

Mendoza SN, Cañón PM, Contreras Á, Ribbeck M, Agosín E.

Front Microbiol. 2017 Mar 30;8:534. doi: 10.3389/fmicb.2017.00534. eCollection 2017.

7.

Dynamic genome-scale metabolic modeling of the yeast Pichia pastoris.

Saitua F, Torres P, Pérez-Correa JR, Agosin E.

BMC Syst Biol. 2017 Feb 21;11(1):27. doi: 10.1186/s12918-017-0408-2.

8.

Optogenetic switches for light-controlled gene expression in yeast.

Salinas F, Rojas V, Delgado V, Agosin E, Larrondo LF.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2629-2640. doi: 10.1007/s00253-017-8178-8. Epub 2017 Feb 16. Review.

PMID:
28210796
9.

Docking and Molecular Dynamics of Steviol Glycoside-Human Bitter Receptor Interactions.

Acevedo W, González-Nilo F, Agosin E.

J Agric Food Chem. 2016 Oct 12;64(40):7585-7596. Epub 2016 Sep 28.

PMID:
27640213
10.

Chemical vs. biotechnological synthesis of C13-apocarotenoids: current methods, applications and perspectives.

Cataldo VF, López J, Cárcamo M, Agosin E.

Appl Microbiol Biotechnol. 2016 Jul;100(13):5703-18. doi: 10.1007/s00253-016-7583-8. Epub 2016 May 7. Review.

PMID:
27154347
11.

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

Pavez C, Agosin E, Steinhaus M.

J Agric Food Chem. 2016 May 4;64(17):3417-21. doi: 10.1021/acs.jafc.6b00411. Epub 2016 Apr 20.

PMID:
27070203
12.

Production of β-ionone by combined expression of carotenogenic and plant CCD1 genes in Saccharomyces cerevisiae.

López J, Essus K, Kim IK, Pereira R, Herzog J, Siewers V, Nielsen J, Agosin E.

Microb Cell Fact. 2015 Jun 12;14:84. doi: 10.1186/s12934-015-0273-x.

13.

Identification, quantification, and sensory characterization of steviol glycosides from differently processed Stevia rebaudiana commercial extracts.

Espinoza MI, Vincken JP, Sanders M, Castro C, Stieger M, Agosin E.

J Agric Food Chem. 2014 Dec 10;62(49):11797-804. doi: 10.1021/jf502878k. Epub 2014 Nov 24.

PMID:
25393842
14.

Prevalence of lactose intolerance in Chile: a double-blind placebo study.

Latorre G, Besa P, Parodi CG, Ferrer V, Azocar L, Quirola M, Villarroel L, Miquel JF, Agosin E, Chianale J.

Digestion. 2014;90(1):18-26. doi: 10.1159/000363229. Epub 2014 Jul 31.

PMID:
25096822
15.

Construction of robust dynamic genome-scale metabolic model structures of Saccharomyces cerevisiae through iterative re-parameterization.

Sánchez BJ, Pérez-Correa JR, Agosin E.

Metab Eng. 2014 Sep;25:159-73. doi: 10.1016/j.ymben.2014.07.004. Epub 2014 Jul 19.

PMID:
25046158
16.

Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions.

Orellana M, Aceituno FF, Slater AW, Almonacid LI, Melo F, Agosin E.

FEMS Yeast Res. 2014 May;14(3):412-24. doi: 10.1111/1567-1364.12135. Epub 2014 Feb 3.

17.

Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).

Prat L, Espinoza MI, Agosin E, Silva H.

J Sci Food Agric. 2014 Mar 15;94(4):752-9. doi: 10.1002/jsfa.6412. Epub 2013 Oct 21.

PMID:
24115051
18.

Mapping condition-dependent regulation of lipid metabolism in Saccharomyces cerevisiae.

Jewett MC, Workman CT, Nookaew I, Pizarro FA, Agosin E, Hellgren LI, Nielsen J.

G3 (Bethesda). 2013 Nov 6;3(11):1979-95. doi: 10.1534/g3.113.006601.

19.

Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.

Vergara-Salinas JR, Bulnes P, Zúñiga MC, Pérez-Jiménez J, Torres JL, Mateos-Martín ML, Agosin E, Pérez-Correa JR.

J Agric Food Chem. 2013 Jul 17;61(28):6929-36. doi: 10.1021/jf4010143. Epub 2013 Jul 8.

PMID:
23790192
20.

Effects of temperature and time on polyphenolic content and antioxidant activity in the pressurized hot water extraction of deodorized thyme (Thymus vulgaris).

Vergara-Salinas JR, Pérez-Jiménez J, Torres JL, Agosin E, Pérez-Correa JR.

J Agric Food Chem. 2012 Nov 7;60(44):10920-9. doi: 10.1021/jf3027759. Epub 2012 Oct 29.

PMID:
23075096
21.

Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.

Aceituno FF, Orellana M, Torres J, Mendoza S, Slater AW, Melo F, Agosin E.

Appl Environ Microbiol. 2012 Dec;78(23):8340-52. doi: 10.1128/AEM.02305-12. Epub 2012 Sep 21.

22.

Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions.

Mariotti M, Granby K, Fromberg A, Risum J, Agosin E, Pedreschi F.

J Agric Food Chem. 2012 Oct 10;60(40):10162-9. doi: 10.1021/jf3022699. Epub 2012 Oct 1.

PMID:
22985355
23.

Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.

Saa PA, Moenne MI, Pérez-Correa JR, Agosin E.

Bioprocess Biosyst Eng. 2012 Sep;35(7):1167-78. doi: 10.1007/s00449-012-0703-7. Epub 2012 Feb 17.

PMID:
22349928
24.

Expanding a dynamic flux balance model of yeast fermentation to genome-scale.

Vargas FA, Pizarro F, Pérez-Correa JR, Agosin E.

BMC Syst Biol. 2011 May 19;5:75. doi: 10.1186/1752-0509-5-75.

25.

Monitoring large scale wine fermentations with infrared spectroscopy.

Urtubia A, Ricardo Pérez-Correa J, Meurens M, Agosin E.

Talanta. 2004 Oct 20;64(3):778-84. doi: 10.1016/j.talanta.2004.04.005.

PMID:
18969672
26.

Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae.

Pizarro FJ, Jewett MC, Nielsen J, Agosin E.

Appl Environ Microbiol. 2008 Oct;74(20):6358-68. doi: 10.1128/AEM.00602-08. Epub 2008 Aug 22.

27.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

Fernández K, Labarca X, Bordeu E, Guesalaga A, Agosin E.

Appl Spectrosc. 2007 Nov;61(11):1163-7.

PMID:
18028694
28.

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.

Molina AM, Swiegers JH, Varela C, Pretorius IS, Agosin E.

Appl Microbiol Biotechnol. 2007 Dec;77(3):675-87. Epub 2007 Oct 16.

PMID:
17938912
29.

A systems biology perspective of wine fermentations.

Pizarro F, Vargas FA, Agosin E.

Yeast. 2007 Nov;24(11):977-91. Review.

30.

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

Fernandez K, Agosin E.

J Agric Food Chem. 2007 Sep 5;55(18):7294-300. Epub 2007 Aug 15.

PMID:
17696445
31.

Coupling kinetic expressions and metabolic networks for predicting wine fermentations.

Pizarro F, Varela C, Martabit C, Bruno C, Pérez-Correa JR, Agosin E.

Biotechnol Bioeng. 2007 Dec 1;98(5):986-98.

PMID:
17497743
32.

Characterization of Vitis vinifera L. Cv. Carménère grape and wine proanthocyanidins.

Fernández K, Kennedy JA, Agosin E.

J Agric Food Chem. 2007 May 2;55(9):3675-80. Epub 2007 Apr 4.

PMID:
17407309
33.

Accurate and unambiguous tag-to-gene mapping in serial analysis of gene expression.

Malig R, Varela C, Agosin E, Melo F.

BMC Bioinformatics. 2006 Nov 4;7:487.

34.
35.

Wine distillates: practical operating recipe formulation for stills.

Osorio D, Pérez-Correa JR, Biegler LT, Agosin E.

J Agric Food Chem. 2005 Aug 10;53(16):6326-31.

PMID:
16076114
37.

Quantitative analysis of wine yeast gene expression profiles under winemaking conditions.

Varela C, Cárdenas J, Melo F, Agosin E.

Yeast. 2005 Apr 15;22(5):369-83.

39.
40.

Biomass content governs fermentation rate in nitrogen-deficient wine musts.

Varela C, Pizarro F, Agosin E.

Appl Environ Microbiol. 2004 Jun;70(6):3392-400.

41.

Magnetic resonance imaging for nondestructive analysis of wine grapes.

Andaur JE, Guesalaga AR, Agosin EE, Guarini MW, Irarrázaval P.

J Agric Food Chem. 2004 Jan 28;52(2):165-70.

PMID:
14733490
43.
44.

Modeling of yeast metabolism and process dynamics in batch fermentation.

Sainz J, Pizarro F, Pérez-Correa JR, Agosin E.

Biotechnol Bioeng. 2003 Mar 30;81(7):818-28.

PMID:
12557315
45.

Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress.

Varela C, Agosin E, Baez M, Klapa M, Stephanopoulos G.

Appl Microbiol Biotechnol. 2003 Jan;60(5):547-55. Epub 2002 Nov 7.

PMID:
12536254
46.

Indirect measurement of water content in an aseptic solid substrate cultivation pilot-scale bioreactor.

Peña Y Lillo M, Pérez-Correa R, Agosin E, Latrille E.

Biotechnol Bioeng. 2001;76(1):44-51.

PMID:
11400105
47.

Solid substrate fermentation of Monascus purpureus: growth, carbon balance, and consistency analysis.

Rosenblitt A, Agosin E, Delgado J, Pérez-Correa R.

Biotechnol Prog. 2000 Mar-Apr;16(2):152-62.

PMID:
10753439
48.

Hydrophobin gene srh1, expressed during sporulation of the biocontrol agent Trichoderma harzianum.

Muñoz G, Nakari-Setälä T, Agosin E, Penttilä M.

Curr Genet. 1997 Sep;32(3):225-30.

PMID:
9339348
49.
50.

Food, agricultural and marine biotechnology in Chile.

Aguilera JM, Agosin E, San Martín R.

J Biotechnol. 1993 Oct;31(1):125-31. Review.

PMID:
7764196

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