Linda F Bisson

Affiliations: 
1985-2017 Viticulture and Enology University of California, Davis, Davis, CA 
Area:
Microbiology Biology
Website:
https://news.bftv.ucdavis.edu/viticulture-and-enology/dr-linda-bisson-retires-after-32-years-department
Google:
"Linda Frances Bisson"

Parents

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Jeremy Thorner grad student 1980 UC Berkeley (Neurotree)
 (Studies on thymidylate metabolism in Saccharomyces cerevisiae.)
Dan Gabriel Fraenkel post-doc Harvard Medical School

Children

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Kathryn C. Weiss grad student 2000 UC Davis
Vidhya Ramakrishnan grad student 2003 UC Davis
Viyada Kunathigan grad student 2005 UC Davis
Jonathan E. Karpel grad student 2006 UC Davis
Angela L. Linderholm grad student 2006 UC Davis
Kevin L. Dietzel grad student 2009 UC Davis
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Publications

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Bisson LF, Fan Q, Walker GA. (2016) Sugar and Glycerol Transport in Saccharomyces cerevisiae. Advances in Experimental Medicine and Biology. 892: 125-68
Joseph CML, Albino EA, Ebeler SE, et al. (2015) Brettanomyces bruxellensis Aroma-Active compounds determined by SPME GC-MS olfactory analysis American Journal of Enology and Viticulture. 66: 379-387
Bokulich NA, Swadener M, Sakamoto K, et al. (2015) Sulfur dioxide treatment alters wine microbial diversity and fermentation progression in a dose-dependent fashion American Journal of Enology and Viticulture. 66: 73-79
Jarosz DF, Brown JC, Walker GA, et al. (2014) Cross-kingdom chemical communication drives a heritable, mutually beneficial prion-based transformation of metabolism. Cell. 158: 1083-93
Domizio P, Liu Y, Bisson LF, et al. (2014) Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine Food Microbiology. 43: 5-15
Liu Y, Wang C, Joseph CML, et al. (2014) Comparison of two PCR-based genetic fingerprinting methods for assessment of genetic diversity in Saccharomyces strains American Journal of Enology and Viticulture. 65: 109-116
Bisson LF, Walker GA. (2014) The microbial dynamics of wine fermentation Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. 435-476
Vigentini I, Joseph CM, Picozzi C, et al. (2013) Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure. Fems Yeast Research. 13: 597-608
Lucy Joseph CM, Gorton LW, Ebeler SE, et al. (2013) Production of volatile compounds by wine strains of Brettanomyces bruxellensis grown in the presence of different precursor substrates American Journal of Enology and Viticulture. 64: 231-240
Stockert CM, Bisson LF, Adams DO, et al. (2013) Nitrogen status and fermentation dynamics for merlot on two rootstocks American Journal of Enology and Viticulture. 64: 195-202
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