Publications by authors named "Anne Gschaedler"

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Dominance of non- yeasts in artisanal mezcal fermentations.
René Quezada, Manuel Kirchmayr, Melchor Arellano-Plaza, J Alejandro Morales, John P Morrissey, Anne Gschaedler

Microbiology (Reading)· October 2025

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Contribution of post-harvest processing in cocoa bean: Chemometric and metagenomic analysis in fermentation step.
Dulce Velásquez-Reyes, Pedro García-Alamilla, Manuel R Kirchmayr, Eugenia Lugo-Cervantes, Anne Gschaedler

Food Chem· June 2025

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Native Mexican black bean purified anthocyanins fractionated by high-performance counter-current chromatography modulate inflammatory pathways.
Alejandro Escobedo, Lucero Avalos-Flores, Luis Mojica, Eugenia Lugo-Cervantes, Anne Gschaedler

Food Chem· November 2024

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Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time.
Lizbeth M Coria-Hinojosa, Dulce Velásquez-Reyes, Montserrat Alcázar-Valle, Manuel R Kirchmayr, Sergio Calva-Estrada, Anne Gschaedler

Food Res Int· October 2024

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and cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor.
Dulce Velásquez-Reyes, Jacobo Rodríguez-Campos, Carlos Avendaño-Arrazate, Anne Gschaedler, Montserrat Alcázar-Valle

Heliyon· April 2023

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Diploid genome assembly of Kluyveromyces marxianus NRRL Y-50883 (SLP1).
Carolina Gómez-Márquez, Dania Sandoval-Nuñez, Anne Gschaedler, Teresa Romero-Gutiérrez, Lorena Amaya-Delgado

G3 (Bethesda)· January 2022

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Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation.
Velásquez-Reyes Dulce, Gschaedler Anne, Kirchmayr Manuel, Avendaño-Arrazate Carlos, Rodríguez-Campos Jacobo

Heliyon· August 2021

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Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation.
Anne Gschaedler, Laura E Iñiguez-Muñoz, Nilda Y Flores-Flores, Manuel Kirchmayr, Melchor Arellano-Plaza

Int J Food Microbiol· June 2021

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One-pot bi-enzymatic cascade synthesis of puerarin polyfructosides.
Gema Núñez-López, Sandrine Morel, Lázaro Hernández, Alexis Musacchio, Lorena Amaya-Delgado, Anne Gschaedler

Carbohydr Polym· November 2020

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2-Phenylethanol and 2-phenylethylacetate production by nonconventional yeasts using tequila vinasses as a substrate.
José de Jesús Rodríguez-Romero, César Arturo Aceves-Lara, Cristina Ferreira Silva, Anne Gschaedler, Lorena Amaya-Delgado

Biotechnol Rep (Amst)· March 2020

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Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
Marycarmen Utrilla-Vázquez, Jacobo Rodríguez-Campos, Carlos Hugo Avendaño-Arazate, Anne Gschaedler, Eugenia Lugo-Cervantes

Food Res Int· March 2020

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Fructosylation of phenolic compounds by levansucrase from Gluconacetobacter diazotrophicus.
Gema Núñez-López, Azucena Herrera-González, Lázaro Hernández, Lorena Amaya-Delgado, Georgina Sandoval, Anne Gschaedler

Enzyme Microb Technol· March 2019

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Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts.
Kelly Cristina Dos Reis, Javier Arrizon, Lorena Amaya-Delgado, Anne Gschaedler, Rosane Freitas Schwan

World J Microbiol Biotechnol· September 2018

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Functionalization of natural compounds by enzymatic fructosylation.
Azucena Herrera-González, Gema Núñez-López, Sandrine Morel, Lorena Amaya-Delgado, Georgina Sandoval, Anne Gschaedler

Appl Microbiol Biotechnol· July 2017

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Simultaneous saccharification and fermentation of Agave tequilana fructans by Kluyveromyces marxianus yeasts for bioethanol and tequila production.
Jose-Axel Flores, Anne Gschaedler, Lorena Amaya-Delgado, Enrique J Herrera-López, Melchor Arellano

Bioresour Technol· October 2013

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Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal.
Javier Arrizon, Sandrine Morel, Anne Gschaedler, Pierre Monsan

Bioresour Technol· April 2012

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Strategy for the extraction of yeast DNA from artisan agave must for quantitative PCR analysis.
Manuel Reinhart Kirchmayr, Luis Eduardo Segura-Garcia, Ericka Patricia Flores-Berrios, Anne Gschaedler

J Biosci Bioeng· November 2011

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Purification and substrate specificities of a fructanase from Kluyveromyces marxianus isolated from the fermentation process of Mezcal.
Javier Arrizon, Sandrine Morel, Anne Gschaedler, Pierre Monsan

Bioresour Technol· February 2011

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Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations.
Javier Arrizon, Concetta Fiore, Guillermina Acosta, Patrizia Romano, Anne Gschaedler

Antonie Van Leeuwenhoek· January 2006

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Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process.
Javier Arrizon, Anne Gschaedler

Can J Microbiol· November 2002

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