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| 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 |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
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| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Rapid Multiplication and Induction of Early In Vitro Flowering in Dendrobium Primulinum Lindl | | Journal of plant biochemistry and biotechnology |
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| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
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| Folate production using Lactococcus lactis ssp cremoris with implications for fortification of skim milk and fruit juices | | Lebensmittel-Wissenschaft |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil | | Organic agriculture |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) | | Food and bioprocess technology |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Study on the applicability of high-pressure homogenization for the production of banana juices | | Lebensmittel-Wissenschaft |
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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
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| 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 |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| Screening of representative cider yeasts and bacteria for volatile phenol-production ability | | Food microbiology |
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| Finding of pesticides in fashionable fruit juices by LC–MS/MS and GC–MS/MS | | Food chemistry |
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| 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 |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Effect of high pressure processing on the quality of acidified Granny Smith apple purée product | | Innovative food science and emerging technologies |
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| Isolation, biochemical properties and application of bacteriocins from pediococcus pentosaceous isolates | | Journal of food processing and preservation |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
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| Shelf-life and quality attributes in fresh-cut Galia melon combined with fruit juices | | Lebensmittel-Wissenschaft |
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| A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment | | Journal of food engineering |
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| Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans | | Molecular nutrition and food research |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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