(Click to View)
| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
|
(Click to View)
| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
|
(Click to View)
| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
|
(Click to View)
| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
|
(Click to View)
| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
|
(Click to View)
| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
|
(Click to View)
| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
|
(Click to View)
| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
|
(Click to View)
| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
|
(Click to View)
| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
|
(Click to View)
| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
|
(Click to View)
| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
|
(Click to View)
| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
|
(Click to View)
| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) | | Food and bioprocess technology |
|
(Click to View)
| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
|
(Click to View)
| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
|
(Click to View)
| Study on the applicability of high-pressure homogenization for the production of banana juices | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
|
(Click to View)
| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
|
(Click to View)
| EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C | | Journal of food safety |
|
(Click to View)
| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
|
(Click to View)
| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
|
(Click to View)
| Screening of representative cider yeasts and bacteria for volatile phenol-production ability | | Food microbiology |
|
(Click to View)
| Finding of pesticides in fashionable fruit juices by LC–MS/MS and GC–MS/MS | | Food chemistry |
|
(Click to View)
| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
|
(Click to View)
| Effect of high pressure processing on the quality of acidified Granny Smith apple purée product | | Innovative food science and emerging technologies |
|
(Click to View)
| Isolation, biochemical properties and application of bacteriocins from pediococcus pentosaceous isolates | | Journal of food processing and preservation |
|
(Click to View)
| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
|
(Click to View)
| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
|
(Click to View)
| Modeling the growth limit of alicyclobacillus acidoterrestris cra7152 in apple juice: effect of ph, brix, temperature and nisin concentration | | Journal of food processing and preservation |
|
(Click to View)
| Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices | | Lebensmittel-Wissenschaft |
|
(Click to View)
| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
|
(Click to View)
| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
|
(Click to View)
| Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator | | Journal of food engineering |
|
(Click to View)
| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
|
(Click to View)
| Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver of juvenile sea bass Dicentrarchus labrax | | Fish physiology and biochemistry |
|
(Click to View)
| Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations | | European food research and technology |
|
(Click to View)
| Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration | | Journal of food engineering |
|