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| Trends in non-dairy probiotic beverages | | Food research international |
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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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| Growth Behavior of Off-Flavor-Forming Microorganisms in Apple Juice | | 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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| Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking | | International journal of food microbiology |
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| Molecular, biochemical and anatomical factors governing ethanol fermentation metabolism and accumulation of off-flavors in mandarins and grapefruit | | Postharvest biology and technology |
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| Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins | | Postharvest biology and technology |
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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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| Histone-deacetylase inhibition and butyrate formation: Fecal slurry incubations with apple pectin and apple juice extracts | | Nutrition |
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| Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices | | Food microbiology |
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| Enzymatic Removal of Off-flavors from Apple Juice | | Journal of agricultural and food chemistry |
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| Modulation of Helicobacter pylori colonization with cranberry juice and Lactobacillus johnsonii La1 in children | | Nutrition |
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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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| Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure | | 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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| Fermentation of Opuntia stricta (Haw.) Fruits for Betalains Concentration | | Journal of agricultural and food chemistry |
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| Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species | | Journal of industrial microbiology and biotechnology |
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| Alicyclobacillus acidoterrestris: New methods for inhibiting spore germination | | 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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| Grapefruit juice and its furocoumarins inhibits autoinducer signaling and biofilm formation in bacteria | | International journal of food microbiology |
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| Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre-heating and pulsed electric fields | | Journal of food engineering |
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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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| In Vivo Pharmacokinetics of Hesperidin Are Affected by Treatment with Glucosidase-like BglA Protein Isolated from Yeasts | | Journal of agricultural and food chemistry |
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| Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage | | Journal of industrial microbiology and biotechnology |
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| Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. AlbarinĖo | | Journal of industrial microbiology and biotechnology |
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| Effect of High Hydrostatic Pressure on Cashew Apple (Anacardium occidentale L.) Juice Preservation | | Journal of food science |
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| Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice | | Journal of food science |
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| Contamination of patulin in clear apple juice in Mashhad, Iran | | Journal of food safety |
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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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| The fate of patulin in apple juice processing: A review | | Food research international |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice | | International journal of food microbiology |
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| Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide | | 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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