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==Brettanomyces==
Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions, motivations, and biases that this viewpoint might contribute. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson's masters work, have studied Brett from the viewpoint of a desired component in certain beer fermentations.
Some of the papers are freely accessible and others require journal subscriptions for access.
{| class="wikitable sortable"
! Title !! Authors !! Date !! Note
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| [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 ||MSc thesis. Free access.
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| [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Free access.
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| [https://digital.library.adelaide.edu.au/dspace/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris|| 2010 || Free access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]
|-
| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Free access.
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| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford, Jiranek, Grbin|| 2009 || Not free access.
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| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253-008-1708-7 Genome Survey Sequencing S0168160509000488 Genetic diversity and physiological traits of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''strains isolated from Tuscan Sangiovese wines] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 || Not free access.
|-
| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 || Not free access.
|-
| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 || Free access.
|-
| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 || Not free access.
|-
| [httpshttp://liriasec.kuleuvenasm.beorg/bitstreamcontent/19796/13644/1/Doctoraat+Nele+Vanbeneden721.pdf Release of hydroxycinnamic acids and formation short Genome Survey Sequencing of flavour-active volatile phenols during the beer production process Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] ||Nele VanbenedenWoolfit, Rozpędowska, Piškur, Wolfe || 2007 || PhD ThesisFree access
|-
| [httphttps://aemlirias.asmkuleuven.orgbe/contentbitstream/591979/81364/23521/Doctoraat+Nele+Vanbeneden.short Localization pdf Release of hydroxycinnamic acids and Characterization formation of αflavour-Glucosidase Activity in Brettanomyces lambicusactive volatile phenols during the beer production process ] || Shantha Kumara, De Cort, VerachtertNele Vanbeneden|| 1993 2007 || PhD Thesis. Free access.
|-
| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 || Free access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Esterase Activity in the Genus Brettanomyces] || Spaepen and Verachtert || 1982 || Brett ester production and destruction. Free access.
|-
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