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| Using RFLP-mtDNA for the rapid monitoring of the dominant inoculated yeast strain in industrial wine fermentations | | International journal of food microbiology |
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| Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis | | Food control |
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| Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process | | Food chemistry |
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| NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation | | European food research and technology |
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| QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.) | | Journal of cereal science |
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| Mycobacterium avium subsp. paratuberculosis survival during fermentation of soured milk products detected by culture and quantitative real time PCR methods | | International journal of food microbiology |
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| Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification | | Food analytical methods |
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| Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri | | Food and bioprocess technology |
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| Effect of Saccharomyces strains on the quality of red wines aged on lees | | Food chemistry |
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| Anti‐complementary activity of enzyme‐treated traditional Korean rice wine (Makgeolli) hydrolysates | | Journal of the science of food and agriculture |
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| Protein removal from a Chardonnay juice by addition of carrageenan and pectin | | Australian journal of grape and wine research |
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| Lactose uptake rate measurements by ¹⁴C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast | | Food chemistry |
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| Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS | | Food chemistry |
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| Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir | | Food chemistry |
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| Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds | | Australian journal of grape and wine research |
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| Development of a sensory lexicon for conventional milk yogurt in the United States | | Journal of sensory studies |
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| The chemical ecology of Harmonia axyridis | | BioControl |
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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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| Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides | | International journal of food microbiology |
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| Early leaf removal impact on volatile composition of Tempranillo wines | | Journal of the science of food and agriculture |
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| Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis | | International journal of food science and technology |
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| A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts | | Food and bioprocess technology |
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| Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines | | Food chemistry |
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| Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce | | Journal of food biochemistry |
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| Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations | | European food research and technology |
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| Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases | | World journal of microbiology and biotechnology |
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| Physiological features of Schizosaccharomyces pombe of interest in making of white wines | | European food research and technology |
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| Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines | | Lebensmittel-Wissenschaft |
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| Combined use of killer biotype and mtDNA-RFLP patterns in a Patagonian wine Saccharomyces cerevisiae diversity study | | Antonie van Leeuwenhoek |
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| Preliminary evaluation of growth performance and immune response of Nile tilapia Oreochromis niloticus supplemented with two putative probiotic bacteria | | Aquaculture research |
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| Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging | | European food research and technology |
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| Nutrient content and in vitro digestibility of Turkish grape pomaces | | Animal feed science and technology |
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| Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients | | Nutrition research |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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| Probiotic yogurt improves antioxidant status in type 2 diabetic patients | | Nutrition |
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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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| Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production | | International journal of food microbiology |
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| Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status | | European journal of nutrition |
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| Investigation of microorganisms involved in biosynthesis of the kefir grain | | Food microbiology |
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| Effect of yoghurt containing Bifidobacterium lactis Bb12® on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers | | Nutrition journal |
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