Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM. 2019. The effects of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines. International Journal of Food Microbiology. 290, 1-14. DOI:10.1016/j.ijfoodmicro.2018.09.020.
Morgan SC, Scholl CM, Benson NL, Stone ML, Durall DM. 2017. Sulfur dioxide addition alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries. International Journal of Food Microbiology. 244, 96-102. DOI:10.1016/j.ijfoodmicro.2016.12.025.
Gustafsson FS, Jiranek V, Neuner M, Scholl CS, Morgan SC, Durall DM. 2016. The interaction of two Saccharomyces cerevisiae strains affects fermentation-derived compounds in wine. Fermentation. 2, 8. DOI: 10.3390/fermentation2010008.
Scholl CM, Morgan SC, Stone ML, Tantikachornkiat M, Neuner M, Durall DM. 2016. Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot noir and Chardonnay. Australian Journal of Grape and Wine Research. 22(3), 384-390. DOI: 10.1111/ajgw/.12221.
Tantikachornkiat M, Sakakibara S, Neuner M, Durall DM. 2016. The use of propidium monoazide in conjunction with qPCR and Illumina sequencing to identify live yeasts and bacteria. International Journal of Food Microbiology. 234, 53-59. DOI:10.1016/j.ijfoodmicro.2016.06.03.1.
Lange JN, Faasse, Tantikachornkiat M, Gustafsson FS, Halvorsen LC, Kluftinger A, Ledderhof D, Durall DM. 2014. Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries. International Journal of Food Microbiology. 180, 56-61. DOI: 10.1016/j.ijfoodmicro.2014.04.003.
Gustafsson FS, Whiteside MD, Durall DM. 2014. Development and use of a quantum dot probe to track multiple yeast strains in mixed culture. Scientific Reports. 4, 9671. DOI: 10.1038/srep06971.
Hall B, Durall DM, Stanley G. 2011. Population dynamics of Saccharomyces cerevisiae during spontaneous fermentation at a British Columbia winery. American Journal of Viticulture and Enology. 62(1), 66-72. DOI: 10.5344/ajev.2010.10054.