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| Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices | | International journal of food microbiology |
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| Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts | | Bioresource technology |
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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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| Fermentation of cashew (anacardium occidentale l.) apple into wine | | Journal of food processing and preservation |
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| Ecological Success of a Group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii Hybrids in the Northern European Wine-Making Environment | | Applied and environmental microbiology AEM. |
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| Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice | | Innovative food science and emerging technologies |
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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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| 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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| Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice | | Food control |
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| Aspergillus carbonarius polygalacturonases purified by integrated membrane process and affinity precipitation for apple juice production | | Bioresource technology |
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| Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat | | International journal of food microbiology |
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| Constitutive expression, purification and characterisation of pectin methylesterase from Aspergillus niger in Pichia pastoris for potential application in the fruit juice industry | | Journal of the science of food and agriculture |
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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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| Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice | | Food research international |
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| Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider | | Journal of food engineering |
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| Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time | | Innovative food science and emerging technologies |
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| Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements | | 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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| Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits | | International journal of food microbiology |
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| Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice | | Food and bioprocess technology |
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| The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review | | European food research and technology |
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| UV-C treatment using a Dean vortex technology — impact on apple juice enzymes and toxicological potential | | Innovative food science and emerging technologies |
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| Isolation, purification and determination of some biochemical properties of β-glucosidase from Muscat of Bornova grape | | European food research and technology |
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| Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora | | Food and bioprocess technology |
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| Inactivation of microorganisms with microwaves at reduced temperatures | | Journal of food protection |
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| Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice | | Journal of industrial microbiology and biotechnology |
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| Grape skins as a natural support for yeast immobiliztion | | Biotechnology letters |
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| Dielectric characteristics of grape juice and wine | | Biosystems engineering |
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| Effect of pulsed electric field on the inactivation of microorganisms in grape juices with and without antimicrobials | | Biosystems engineering |
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| Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay | | Applied and environmental microbiology |
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| Factors affecting the ultraviolet inactivation of Escherichia coli K12 in apple juice and a model system | | Journal of food process engineering |
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| Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation | | Letters in applied microbiology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Rhodamine-pink as a genetic marker for yeast populations in wine fermentation | | Journal of agricultural and food chemistry |
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| Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid | | Food microbiology |
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| Influence of yeast strain on ochratoxin A content during fermentation of white and red must | | Food microbiology |
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| Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment | | Food microbiology |
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| Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy | | International journal of food microbiology |
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| The use of Fourier transform infrared spectroscopy to differentiate Escherichia coli O157:H7 from other bacteria inoculated into apple juice | | Food microbiology |
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