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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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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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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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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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| 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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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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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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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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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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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver of juvenile sea bass Dicentrarchus labrax | | Fish physiology and biochemistry |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must | | Food microbiology |
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| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae | | Food chemistry |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization | | Food chemistry |
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| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
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| Isolation and selection of ethanol-resistant and osmotolerant yeasts from regional agricultural sources in mexico | | Journal of food process engineering |
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| The grape must non-Saccharomyces microbial community: Impact on volatile thiol release | | International journal of food microbiology |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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| Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae | | Food research international |
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| Gastrointestinal stability and bioavailability of (poly)phenolic compounds following ingestion of Concord grape juice by humans | | Molecular nutrition and food research |
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| Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines | | International journal of food microbiology |
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| Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications | | Food control |
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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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| 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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