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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| A Method to Check and Discover Adulteration of Nebbiolo-Based Monovarietal Musts: Detection of Barbera and Dolcetto cv via SSR Analysis Coupled with Lab-On-Chip® Microcapillary Electrophoresis | | Food analytical methods |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile | | European food research and technology |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method | | Food chemistry |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| Viscosity and Color Change During In Situ Solidification of Grape Pekmez | | Food and bioprocess technology |
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| Optimization of hmf formation in white and red grape juice concentrates stored in various laminated films using response surface methodology | | Journal of food processing and preservation |
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| Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver of juvenile sea bass Dicentrarchus labrax | | Fish physiology and biochemistry |
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| A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice | | Food and bioprocess technology |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data | | Food analytical methods |
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| Berry shrivel of grapes in Austria – Aspects of the physiological disorder with cultivar Zweigelt (Vitis vinifera L.) | | Scientia horticulturae |
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| The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must | | Food microbiology |
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| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae | | Food chemistry |
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| The variation of mineral profiles from grape juice to monovarietal cabernet sauvignon wine in the vinification process | | Journal of food processing and preservation |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Application of osmotic membrane distillation process in red grape juice concentration | | Journal of food engineering |
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| Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization | | Food chemistry |
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| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
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| Isolation and selection of ethanol-resistant and osmotolerant yeasts from regional agricultural sources in mexico | | Journal of food process engineering |
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| The grape must non-Saccharomyces microbial community: Impact on volatile thiol release | | International journal of food microbiology |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Effects of processing time and temperature on the quality components of campbell grape juice | | Journal of food processing and preservation |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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| Polyphenoloxidase deactivation in juice from “campbell early” grapes by heating under vacuum pressure | | Journal of food process engineering |
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| Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae | | Food research international |
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| Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans | | Molecular nutrition and food research |
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| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
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| Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices | | Food and bioprocess technology |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications | | Food control |
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| Changes in sour rotten grape berry microbiota during ripening and wine fermentation | | International journal of food microbiology |
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| Microvinification—how small can we go? | | Applied microbiology and biotechnology. |
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| Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast | | Applied biochemistry and biotechnology |
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| Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae | | Applied microbiology and biotechnology. |
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| Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices | | European food research and technology |
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| Grape berry yeast communities: Influence of fungicide treatments | | International journal of food microbiology |
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| Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation | | Applied and environmental microbiology AEM |
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| Clarification of fruit juices by fungal pectinases | | Lebensmittel-Wissenschaft |
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| Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality | | Innovative food science and emerging technologies |
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| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
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| Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria | | Food microbiology |
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| Biosorption of copper by wine-relevant lactobacilli | | International journal of food microbiology |
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| Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts | | Applied microbiology and biotechnology |
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| Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR | | Food microbiology |
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| Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum | | Food microbiology |
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| Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition | | World journal of microbiology and biotechnology |
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| Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis | | Journal of food engineering |
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| The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds | | Antonie van Leeuwenhoek |
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| Varietal aroma compounds of Vitis vinifera cv. Khamri grown in Tunisia | | Journal of food quality |
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| The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics | | Molecular nutrition and food research |
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| Progress in wine authentication: GC-C/P-IRMS measurements of glycerol and GC analysis of 2,3-butanediol stereoisomers | | European food research and technology |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation | | International journal of food microbiology |
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| α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel | | International journal of food science and technology |
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| The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines | | Applied microbiology and biotechnology. |
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| Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces | | Journal of food quality |
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| Antioxidant properties of traditional balsamic vinegar and boiled must model systems | | European food research and technology |
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| Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation | | International journal of food microbiology |
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| The effect of scale on gene expression: commercial versus laboratory wine fermentations | | Applied microbiology and biotechnology. |
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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 | | Antonie van Leeuwenhoek |
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| Temperature and storage effects on antioxidant activity of juice from red and white grapes | | International journal of food science and technology |
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| Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes | | Food chemistry |
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| Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine | | World journal of microbiology and biotechnology |
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| Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast | | Food chemistry |
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| Sensory stability of concord and isabel concentrated grape juices during storage | | Journal of sensory studies |
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| Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni | | Food chemistry |
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| A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium | | World journal of microbiology and biotechnology |
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| Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation | | Food control |
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| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must | | International journal of food microbiology |
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| Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating | | Journal of food engineering |
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| Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments | | Journal of food engineering |
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| Air-assisted liquid–liquid microextraction-gas chromatography-flame ionisation detection: A fast and simple method for the assessment of triazole pesticides residues in surface water, cucumber, tomato and grape juices samples | | Food chemistry |
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| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae | | Food chemistry |
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| Geographical traceability based on ⁸⁷Sr/⁸⁶Sr indicator: A first approach for PDO Lambrusco wines from Modena | | Food chemistry |
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| An innovative grape juice enriched in polyphenols by microwave-assisted extraction | | Food chemistry |
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