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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Food-grade production of an antihypertensive casein hydrolysate and resistance of active peptides to drying and storage | | International dairy journal |
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| Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations | | Applied and environmental microbiology AEM |
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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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| Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance | | Antonie van Leeuwenhoek |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium | | International journal of food microbiology |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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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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| Comparison of sensory specific satiety and sensory specific desires to eat in children and adults | | Appetite |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage | | Food chemistry |
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| Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast | | International journal of food microbiology |
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| Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity | | European food research and technology |
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| Carotenoid composition of mango (mangifera indica l.) wine and its antioxidant activity | | Journal of food biochemistry |
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| Factors influencing the production of volatile phenols by wine lactic acid bacteria | | International journal of food microbiology |
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| Diet, obesity and obesogenic trends in two generations of Swedish women | | European journal of nutrition |
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| Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time | | Journal of food science |
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| Halophilic hydrolases as a new tool for the biotechnological industries | | Journal of the science of food and agriculture |
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| Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste | | International journal of food science and technology |
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| Black Liquor Decolorization by Selected White-Rot Fungi | | Applied biochemistry and biotechnology |
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| Application of artificial neural network to prediction of cantonese soy sauce brewing and changing pattern concerning total nitrogen and α‐amino acid nitrogen | | Journal of food process engineering |
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| Saccharomyces cerevisiae Signature Genes for Predicting Nitrogen Deficiency during Alcoholic Fermentation | | Applied and environmental microbiology AEM |
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| Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans | | Applied biochemistry and biotechnology |
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| Flow behavior studies of kefir type systems | | Journal of food engineering |
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| Berry nitrogen status altered by cover cropping: Effects on berry hormone dynamics, growth and amino acid composition of Pinot Noir | | Food chemistry |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Feasibility of using a miniature fiber optic uv-vis-nir spectrometer to assess total polyphenol index, color intensity and volumic mass in red wine fermentations | | Journal of food process engineering |
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| Polyphenolic content of Vranec wines produced by different vinification conditions | | Food chemistry |
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| Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt | | International dairy journal |
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| THE Impact of malolactic fermentation on the volatile composition of the trincadeira wine variety | | Journal of food biochemistry |
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| Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles | | Food research international |
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| Antioxidant activity of fermented berry juices and their effects on nitric oxide and tumor necrosis factor-alpha production in macrophages 264.7 gamma no(-) cell line | | Journal of food biochemistry |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | 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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| PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt | | Food research international |
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| Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? | | Food microbiology |
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