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| Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado | | Journal of industrial microbiology and biotechnology |
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| Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds | | International journal of food microbiology |
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| Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels | | Food chemistry |
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| Flow cytometric analysis of Saccharomyces cerevisiae populations in high-sugar Chardonnay fermentations | | Journal of the science of food and agriculture |
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| Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions | | Journal of agricultural and food chemistry |
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| In-house validation of a high-performance liquid chromatography analytical method for quantification of ochratoxin A in unfermented grape juice | | Journal of the science of food and agriculture |
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| Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation | | International journal of food microbiology |
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| Extremely Low Temperature Fermentations of Grape Must by Potato-Supported Yeast, Strain AXAZ-1. A Contribution Is Performed for Catalysis of Alcoholic Fermentation | | Journal of agricultural and food chemistry |
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| Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must | | International journal of food microbiology |
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| Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features | | International journal of food microbiology |
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| Analysis of proteins responsive to acetic acid in Acetobacter: Molecular mechanisms conferring acetic acid resistance in acetic acid bacteria | | International journal of food microbiology |
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| Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking | | International journal of food microbiology |
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| Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece | | Biological control |
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| Influence of Prefermentative Treatments to the Major Volatile Compounds of Assyrtiko Wines | | Journal of agricultural and food chemistry |
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| Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño | | Journal of industrial microbiology and biotechnology |
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| Determination of cyprodinil and fludioxonil in the fermentative process of must by high-performance liquid chromatography-diode array detection | | Journal of the science of food and agriculture |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Occurrence of biogenic amines in wine: The role of grapes | | Food chemistry |
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| Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation | | Food research international |
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| Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine | | Bioresource technology |
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| Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO₂ | | Innovative food science and emerging technologies |
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| Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes | | Innovative food science and emerging technologies |
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| Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke | | Journal of agricultural and food chemistry |
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| Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits | | Food microbiology |
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| Toward the Authentication of Wines of Nemea Denomination of Origin through Cleaved Amplified Polymorphic Sequence (CAPS)-Based Assay | | Journal of agricultural and food chemistry |
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| Volatile and Color Composition of Young and Model-Aged Shiraz Wines As Affected by Diammonium Phosphate Supplementation Before Alcoholic Fermentation | | Journal of agricultural and food chemistry |
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| New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (E)-Hexen-2-al Are Not the Major Precursors | | Journal of agricultural and food chemistry |
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| Use of a species-specific multiplex PCR for the identification of pediococci | | International journal of food microbiology |
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| Corn Starch Gel for Yeast Cell Entrapment. A View for Catalysis of Wine Fermentation [Erratum: 2009 Feb. 25, v. 57, no. 4, p. 1654.] | | Journal of agricultural and food chemistry |
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| Lactobacillus uvarum sp. nov. - A new lactic acid bacterium isolated from Spanish Bobal grape must | | Systematic and applied microbiology |
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| Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture | | Journal of industrial microbiology and biotechnology |
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