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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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| Biosorption of copper by wine-relevant lactobacilli | | International journal of 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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| 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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| 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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| 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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| Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast | | Food chemistry |
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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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| The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review | | European food research and technology |
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| Isolation, purification and determination of some biochemical properties of β-glucosidase from Muscat of Bornova grape | | European food research and technology |
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| Grape skins as a natural support for yeast immobiliztion | | Biotechnology letters |
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| Dielectric characteristics of grape juice and wine | | Biosystems engineering |
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| Effect of pulsed electric field on the inactivation of microorganisms in grape juices with and without antimicrobials | | Biosystems engineering |
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| Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay | | Applied and environmental microbiology |
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| Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation | | Letters in applied microbiology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Rhodamine-pink as a genetic marker for yeast populations in wine fermentation | | Journal of agricultural and food chemistry |
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| Influence of yeast strain on ochratoxin A content during fermentation of white and red must | | Food microbiology |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier | | International journal of food microbiology |
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| Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations | | International journal of food microbiology |
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| Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae | | International journal of food microbiology |
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| Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations | | International journal of food microbiology |
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| Effect of flash release treatment on phenolic extraction and wine composition | | Journal of agricultural and food chemistry |
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| Effects of prefermentative skin contact conditions on colour and phenolic content of white wines | | Journal of food engineering |
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