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| Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice | | Food chemistry |
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| Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing and storage | | Food chemistry |
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| Influence of addition of yeast autolysate on the formation of amines in wine | | Journal of the science of food and agriculture |
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| Effects of ultrasonic treatments in orange juice processing | | Journal of food engineering |
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| Potential of yeast isolated from apple juice to adhere to stainless steel surfaces in the apple juice processing industry | | Food research international |
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| Occurrence of pathogenic fungal species in Tunisian vineyards | | International journal of food microbiology |
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| Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from a Tunisian vineyard | | International journal of food microbiology |
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| L- (-)-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1) | | Journal of agricultural and food chemistry |
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| Influence of SO₂ on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields | | Food chemistry |
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| Aroma potential of Albillo wines and effect of skin-contact treatment | | Food chemistry |
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| Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectants | | International journal of food microbiology |
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| Evaluation of direct plating methods to enumerate Alicyclobacillus in beverages | | International journal of food microbiology |
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| Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must | | Food microbiology |
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| Identification and molecular characterization of Salmonella spp. from unpasteurized orange juices and identification of new serotype Salmonella strain S. enterica serovar Tempe | | Food microbiology |
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| Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii | | International journal of food microbiology |
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| Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids | | International journal of food microbiology |
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| Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation | | Food chemistry |
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| Pear Distillates from Pear Juice Concentrate: Effect of Lees in the Aromatic Composition | | Journal of agricultural and food chemistry |
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| Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts | | Food chemistry |
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| Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields | | International journal of food microbiology |
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| Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape | | International journal of food microbiology |
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| Ambient and low temperature winemaking by immobilized cells on brewer's spent grains: Effect on volatile composition | | Food chemistry |
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| The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds | | Journal of the science of food and agriculture |
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| Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice | | Journal of food engineering |
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| Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide | | International journal of food microbiology |
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| Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods | | Journal of food science |
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| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics | | Journal of food composition and analysis |
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| Incorporation of citrus fibers in fermented milk containing probiotic bacteria | | Food microbiology |
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| Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method | | Food microbiology |
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| Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis | | International journal of food microbiology |
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| An overview of ochratoxin A in beer and wine | | International journal of food microbiology |
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| Fungi and mycotoxins in vineyards and grape products | | International journal of food microbiology |
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| Temperature, soluble solids and pH effect on Alicyclobacillus acidoterrestris viability in lemon juice concentrate | | Journal of industrial microbiology and biotechnology |
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| Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines | | Journal of agricultural and food chemistry |
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| The development of varietal aroma from non-floral grapes by yeasts of different genera | | Food chemistry |
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| Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines | | Food research international |
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| Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity | | International journal of food microbiology |
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| Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality | | Phytopathology |
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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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