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| Chilled orange juices stabilized by centrifugation and differential heat treatments applied to low pulp and pulpy fractions | | Innovative food science and emerging technologies |
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| Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation | | Bioresource technology |
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| Extending shelf life of fresh-cut persimmon by honey solution dips | | Journal of food processing and preservation |
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| Grape berry yeast communities: Influence of fungicide treatments | | International journal of food microbiology |
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| Utilization of concentrate after membrane filtration of sugar beet thin juice for ethanol production | | Bioresource technology |
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| Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation | | Applied and environmental microbiology AEM |
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| Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.) | | International journal of food science and technology |
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| Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles | | Meat science |
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| Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference | | European food research and technology |
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| Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria | | Lebensmittel-Wissenschaft |
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| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
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| Decreasing unpalatable flavonoid components in Citrus: the effect of transformation construct | | Physiologia plantarum |
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| Influence of rootstock variety on Huanglongbing disease development in field-grown sweet orange (Citrus sinensis [L.] Osbeck) trees | | Scientia horticulturae |
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| Lipoxygenase activity in prickly pear fruit (opuntia ficus indica [l.] mill. cactaceae) | | Journal of food biochemistry |
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| A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers | | Appetite |
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| Food Consumption Patterns of Young Preschoolers: Are They Starting Off on the Right Path | | Journal of the American Dietetic Association |
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| Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts | | Applied microbiology and biotechnology |
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| Chemical and sensory changes in fresh cider spirits during maturation in inert containers | | Journal of the science of food and agriculture |
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| Proteomic, metabalomic, and biochemical analysis of heat treated Valencia oranges during storage | | Postharvest biology and technology |
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| Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR | | Food microbiology |
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| Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii | | Bioresource technology |
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| Anterior Cingulate Taste Activation Predicts Ad Libitum Intake of Sweet and Savory Drinks in Healthy, Normal-Weight Men | | Journal of nutrition |
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| Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition | | World journal of microbiology and biotechnology |
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| Evaluation of bioethanol production from five different varieties of sweet and forage sorghums (Sorghum bicolor (L) Moench) | | Industrial crops and products |
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| Diversity and plant growth promoting evaluation abilities of bacteria isolated from sugarcane cultivated in the South of Brazil | | Applied soil ecology |
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| Effect of high or low molecular weight of components of feed on transmembrane flux during forward osmosis | | Journal of food engineering |
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| Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking | | International journal of food microbiology |
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| The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds | | Antonie van Leeuwenhoek |
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| In vitro inhibition of CYP3A4 by herbal remedies frequently used by cancer patients | | Phytotherapy research |
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| Improving apple juice expression and quality by pulsed electric field on an industrial scale | | Lebensmittel-Wissenschaft |
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| Impacts of main factors on bioethanol fermentation from stalk juice of sweet sorghum by immobilized Saccharomyces cerevisiae (CICC 1308) | | Bioresource technology |
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| Effect of Insect Larval Midgut Proteases on the Activity of Bacillus thuringiensis Cry Toxins | | Applied and environmental microbiology AEM |
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| The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics | | Molecular nutrition and food research |
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| Citrus bergamia risso & poiteau juice protects against renal injury of diet-induced hypercholesterolemia in rats | | Phytotherapy research |
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| Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99 | | European food research and technology |
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| Hyaluronic acid depolymerization by ascorbate-redox effects on solid state cultivation of Streptococcus zooepidemicus in cashew apple fruit bagasse | | World journal of microbiology and biotechnology |
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| Progress in wine authentication: GC-C/P-IRMS measurements of glycerol and GC analysis of 2,3-butanediol stereoisomers | | European food research and technology |
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| Effects of high‐pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life | | Journal of the science of food and agriculture |
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| Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection | | International journal of food microbiology |
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| Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation | | International journal of food microbiology |
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