322 related articles for article (PubMed ID: 15053549)
1. Influence of thermally processed carbohydrate/amino acid mixtures on the fermentation by Saccharomyces cerevisiae.
Tauer A; Elss S; Frischmann M; Tellez P; Pischetsrieder M
J Agric Food Chem; 2004 Apr; 52(7):2042-6. PubMed ID: 15053549
[TBL] [Abstract][Full Text] [Related]
2. Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
Hernández-Cortés G; Córdova-López JA; Herrera-López EJ; Morán-Marroquín GA; Valle-Rodríguez JO; Díaz-Montaño DM
J Sci Food Agric; 2010 Jul; 90(9):1423-8. PubMed ID: 20549792
[TBL] [Abstract][Full Text] [Related]
3. Formation of flavour compounds in the Maillard reaction.
van Boekel MA
Biotechnol Adv; 2006; 24(2):230-3. PubMed ID: 16386869
[TBL] [Abstract][Full Text] [Related]
4. The effect of magnesium ions during beer fermentation.
Pironcheva GL
Cytobios; 1998; 94(377):135-9. PubMed ID: 9871986
[TBL] [Abstract][Full Text] [Related]
5. [Biosynthesis of congeners during alcohol fermentation].
Santillán-Valverde MC; García-Garibay M
Rev Latinoam Microbiol; 1998; 40(1-2):109-19. PubMed ID: 10932738
[TBL] [Abstract][Full Text] [Related]
6. Tequila production.
Cedeño M
Crit Rev Biotechnol; 1995; 15(1):1-11. PubMed ID: 7736598
[TBL] [Abstract][Full Text] [Related]
7. Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash.
Graves T; Narendranath NV; Dawson K; Power R
Appl Microbiol Biotechnol; 2007 Jan; 73(5):1190-6. PubMed ID: 17058076
[TBL] [Abstract][Full Text] [Related]
8. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control.
Kwak EJ; Lim SI
Amino Acids; 2004 Aug; 27(1):85-90. PubMed ID: 15309575
[TBL] [Abstract][Full Text] [Related]
9. The effect of citric acid and pH on growth and metabolism of anaerobic Saccharomyces cerevisiae and Zygosaccharomyces bailii cultures.
Nielsen MK; Arneborg N
Food Microbiol; 2007 Feb; 24(1):101-5. PubMed ID: 16943101
[TBL] [Abstract][Full Text] [Related]
10. Acrylamide from Maillard reaction products.
Stadler RH; Blank I; Varga N; Robert F; Hau J; Guy PA; Robert MC; Riediker S
Nature; 2002 Oct; 419(6906):449-50. PubMed ID: 12368845
[TBL] [Abstract][Full Text] [Related]
11. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
[TBL] [Abstract][Full Text] [Related]
12. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration.
Arrizon J; Gschaedler A
J Appl Microbiol; 2007 Apr; 102(4):1123-31. PubMed ID: 17381756
[TBL] [Abstract][Full Text] [Related]
13. Optimization of process variables for minimization of byproduct formation during fermentation of blackstrap molasses to ethanol at industrial scale.
Arshad M; Khan ZM; Khalil-ur-Rehman ; Shah FA; Rajoka MI
Lett Appl Microbiol; 2008 Nov; 47(5):410-4. PubMed ID: 19146530
[TBL] [Abstract][Full Text] [Related]
14. Characterization of technological features of dry yeast (strain I-7-43) preparation, product of electrofusion between Saccharomyces cerevisiae and Saccharomyces diastaticus, in industrial application.
Kotarska K; Kłosowski G; Czupryński B
Enzyme Microb Technol; 2011 Jun; 49(1):38-43. PubMed ID: 22112269
[TBL] [Abstract][Full Text] [Related]
15. Genotoxicity testing of Maillard reaction products.
Shibamoto T
Prog Clin Biol Res; 1989; 304():359-76. PubMed ID: 2675034
[TBL] [Abstract][Full Text] [Related]
16. Effect of FPS1 deletion on the fermentation properties of Saccharomyces cerevisiae.
Zhang A; Kong Q; Cao L; Chen X
Lett Appl Microbiol; 2007 Feb; 44(2):212-7. PubMed ID: 17257263
[TBL] [Abstract][Full Text] [Related]
17. Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast.
Shen HY; De Schrijver S; Moonjai N; Verstrepen KJ; Delvaux F; Delvaux FR
Appl Microbiol Biotechnol; 2004 Jun; 64(5):636-43. PubMed ID: 14676983
[TBL] [Abstract][Full Text] [Related]
18. [The effect of autolysis on characteristics of amino acid mixtures, obtained using ethanol-assimilating yeasts].
Belousova NI; Gordienko SV; Eroshin VK
Prikl Biokhim Mikrobiol; 1995; 31(4):458-62. PubMed ID: 7479637
[TBL] [Abstract][Full Text] [Related]
19. Formation of vinylogous compounds in model Maillard reaction systems.
Stadler RH; Verzegnassi L; Varga N; Grigorov M; Studer A; Riediker S; Schilter B
Chem Res Toxicol; 2003 Oct; 16(10):1242-50. PubMed ID: 14565766
[TBL] [Abstract][Full Text] [Related]
20. Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy.
González-Sáiz JM; Esteban-Díez I; Rodríguez-Tecedor S; Pizarro C
Biotechnol Bioeng; 2008 Nov; 101(4):776-87. PubMed ID: 18814297
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
