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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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| Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice | | Journal of food processing and preservation |
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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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| Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect | | European food research and technology |
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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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| 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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| Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses | | Journal of food engineering |
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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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| 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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| 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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| Biofilm formation under laminar flow conditions of yeast isolated from an apple juice processing plant | | Journal of food process engineering |
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| Induction, properties and application of xylanase activity from sclerotinia sclerotiorum s2 fungus | | Journal of food biochemistry |
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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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| Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system | | Food research international |
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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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| Cell surface engineering of α-l-rhamnosidase for naringin hydrolysis | | Bioresource technology |
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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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| Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice | | Food control |
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| THE Effect of temperature on microbial growth in orange juice | | Journal of food processing and preservation |
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| Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C) | | Meat science |
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| The effect of processing method on the characteristics of carrot juice | | Journal of food quality |
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| Taking advantage of the flow cytometry technique for improving malolactic starters production | | European food research and technology |
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| Mumefural and related HMF derivatives from Japanese apricot fruit juice concentrate show multiple inhibitory effects on pandemic influenza A (H1N1) virus | | Food chemistry |
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