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| Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice | | Food microbiology |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier | | International journal of food microbiology |
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| Yeast ecology in French cider and black olive natural fermentations | | International journal of food microbiology |
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| Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations | | International journal of food microbiology |
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| Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae | | International journal of food microbiology |
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| Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations | | International journal of food microbiology |
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| Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matrices | | International journal of food microbiology |
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| Effect of flash release treatment on phenolic extraction and wine composition | | Journal of agricultural and food chemistry |
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| High pressure and foods--fruit/vegetable juices | | Journal of food engineering |
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| Effects of prefermentative skin contact conditions on colour and phenolic content of white wines | | Journal of food engineering |
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| Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations | | European food research and technology |
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| Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment | | European food research and technology |
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| Influence of technological practices on biogenic amine contents in red wines | | European food research and technology |
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| Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing | | European food research and technology |
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| Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice | | Journal of agricultural and food chemistry |
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| Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes | | Journal of the science of food and agriculture |
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| Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation | | Food microbiology |
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| Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar | | Food microbiology |
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| Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters | | Journal of food engineering |
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| Sulfur and Adenine Metabolisms Are Linked, and Both Modulate Sulfite Resistance in Wine Yeast | | Journal of agricultural and food chemistry |
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| Yeast species associated with the spontaneous fermentation of cider | | Food microbiology |
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| Odor Thresholds of Microbially Induced Off-Flavor Compounds in Apple Juice | | Journal of agricultural and food chemistry |
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| Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols | | Journal of agricultural and food chemistry |
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| Time Course of the Evolution of Malic and Lactic Acids in the Alcoholic and Malolactic Fermentation of Grape Must by Quantitative 1H NMR (qHNMR) Spectroscopy | | Journal of agricultural and food chemistry |
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| Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains | | Journal of agricultural and food chemistry |
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| Fate of Ochratoxin A during Vinification of Semillon and Shiraz Grapes | | Journal of agricultural and food chemistry |
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| Use of Flow Cytometry To Follow the Physiological States of Microorganisms in Cider Fermentation Processes | | Applied and environmental microbiology |
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| A real-time PCR assay for the enumeration and detection of Zygosaccharomyces bailii from wine and fruit juices | | International journal of food microbiology |
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| Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure | | International journal of food microbiology |
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| The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes | | International journal of food microbiology |
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| Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals | | International journal of food microbiology |
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| Fourier transform infrared spectroscopy, detection and identification of Escherichia coli O157:H7 and Alicyclobacillus strains in apple juice | | International journal of food microbiology |
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| The quality of white wines fermented in Croatian oak barrels | | Food chemistry |
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| A continuous plant for food preservation by high pressure CO2 | | Journal of food engineering |
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| Occurrence of Ochratoxin A- and Aflatoxin B1-Producing Fungi in Lebanese Grapes and Ochratoxin A Content in Musts and Finished Wines during 2004 | | Journal of agricultural and food chemistry |
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| Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes | | Journal of agricultural and food chemistry |
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| The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments | | Food microbiology |
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| Diversity of Saccharomyces strains on grapes and winery surfaces: Analysis of their contribution to fermentative flora of Malbec wine from Mendoza (Argentina) during two consecutive years | | Food microbiology |
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