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| Polyphenoloxidase deactivation in juice from “campbell early” grapes by heating under vacuum pressure | | Journal of food process engineering |
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| Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae | | Food research international |
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| Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans | | Molecular nutrition and food research |
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| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
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| Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices | | Food and bioprocess technology |
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| Synthesis of fructooligosaccharides using extracellular enzymes from rhodotorula sp | | Journal of food biochemistry |
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| Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications | | Food control |
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| Changes in sour rotten grape berry microbiota during ripening and wine fermentation | | International journal of food microbiology |
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| Microvinification—how small can we go? | | Applied microbiology and biotechnology. |
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| Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast | | Applied biochemistry and biotechnology |
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| Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae | | Applied microbiology and biotechnology. |
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| Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices | | European food research and technology |
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| Grape berry yeast communities: Influence of fungicide treatments | | International journal of food microbiology |
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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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| Clarification of fruit juices by fungal pectinases | | 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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| Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria | | Food microbiology |
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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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| 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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| 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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| 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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| The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics | | Molecular nutrition and food research |
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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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| 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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| α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel | | International journal of food science and technology |
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| The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines | | Applied microbiology and biotechnology. |
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| Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces | | Journal of food quality |
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| Antioxidant properties of traditional balsamic vinegar and boiled must model systems | | European food research and technology |
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| Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation | | International journal of food microbiology |
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| The effect of scale on gene expression: commercial versus laboratory wine fermentations | | Applied microbiology and biotechnology. |
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| Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations | | Antonie van Leeuwenhoek |
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| Temperature and storage effects on antioxidant activity of juice from red and white grapes | | International journal of food science and technology |
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| Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes | | Food chemistry |
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| Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine | | World journal of microbiology and biotechnology |
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| Sensory stability of concord and isabel concentrated grape juices during storage | | Journal of sensory studies |
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| Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni | | Food chemistry |
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| A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium | | World journal of microbiology and biotechnology |
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| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must | | International journal of food microbiology |
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| Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae | | Food chemistry |
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