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| Alicyclobacillus spoilage and isolation – A review | | Food microbiology |
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| Processing of peach nectar by pulsed electric fields with respect to physical and chemical properties and microbial inactivation | | Journal of food process engineering |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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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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| Anti yeast activities of some essential oils in growth medium, fruit juices and milk | | International journal of food microbiology |
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| Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates | | Journal of food engineering |
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| Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro | | European journal of nutrition |
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| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods | | Lebensmittel-Wissenschaft |
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| The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must | | Food microbiology |
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| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae | | Food chemistry |
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| Biological hazards in processed fruits and vegetables – Risk factors and impact of processing techniques | | Lebensmittel-Wissenschaft |
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| Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider | | International journal of food microbiology |
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| High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice | | Innovative food science and emerging technologies |
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| Biotechnology of non-Saccharomyces yeasts—the ascomycetes | | Applied microbiology and biotechnology |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization | | Food chemistry |
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| Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate | | Food and bioprocess technology |
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| Isolation and selection of ethanol-resistant and osmotolerant yeasts from regional agricultural sources in mexico | | Journal of food process engineering |
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| The grape must non-Saccharomyces microbial community: Impact on volatile thiol release | | International journal of food microbiology |
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| Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice | | Lebensmittel-Wissenschaft |
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| Ultraviolet-c light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae | | Journal of food process engineering |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| High pressure homogenization of a fungi α-amylase | | Innovative food science and emerging technologies |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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| Effects of high pressure CO₂ treatments on microflora, enzymes and some quality attributes of apple juice | | Journal of food engineering |
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| Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae | | Food research international |
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| Determination of the Total Phenolic and Anthocyanin Contents and Antimicrobial Activity of Viburnum Opulus Fruit Juice | | Plant foods for human nutrition |
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| Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays | | Food chemistry |
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| Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice | | Food and bioproducts processing |
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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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| Flavour-active wine yeasts | | Applied microbiology and biotechnology |
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| Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization | | Innovative food science and emerging technologies |
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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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| Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices | | Food and bioprocess technology |
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| Isolation of Alicyclobacillus and the influence of different growth parameters | | International journal of food microbiology |
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| Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications | | Food control |
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| Incidence of microorganisms from fresh orange juice processed by squeezing machines | | Food control |
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| Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice | | International journal of food microbiology |
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