BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

172 related articles for article (PubMed ID: 16233495)

  • 1. Flavor-active esters: adding fruitiness to beer.
    Verstrepen KJ; Derdelinckx G; Dufour JP; Winderickx J; Thevelein JM; Pretorius IS; Delvaux FR
    J Biosci Bioeng; 2003; 96(2):110-8. PubMed ID: 16233495
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
    Piddocke MP; Kreisz S; Heldt-Hansen HP; Nielsen KF; Olsson L
    Appl Microbiol Biotechnol; 2009 Sep; 84(3):453-64. PubMed ID: 19343343
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evolution of chemical and sensory properties during aging of top-fermented beer.
    Vanderhaegen B; Neven H; Coghe S; Verstrepen KJ; Verachtert H; Derdelinckx G
    J Agric Food Chem; 2003 Nov; 51(23):6782-90. PubMed ID: 14582975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The role of oxygen in yeast metabolism during high cell density brewery fermentations.
    Verbelen PJ; Saerens SM; Van Mulders SE; Delvaux F; Delvaux FR
    Appl Microbiol Biotechnol; 2009 Apr; 82(6):1143-56. PubMed ID: 19263049
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Stability of high cell density brewery fermentations during serial repitching.
    Verbelen PJ; Dekoninck TM; Van Mulders SE; Saerens SM; Delvaux F; Delvaux FR
    Biotechnol Lett; 2009 Nov; 31(11):1729-37. PubMed ID: 19565190
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
    Sigler K; Matoulková D; Dienstbier M; Gabriel P
    Appl Microbiol Biotechnol; 2009 Apr; 82(6):1027-35. PubMed ID: 19122996
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
    Cheong C; Wackerbauer K; Kang SA
    J Microbiol Biotechnol; 2007 Feb; 17(2):297-304. PubMed ID: 18051761
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Beer volatile compounds and their application to low-malt beer fermentation.
    Kobayashi M; Shimizu H; Shioya S
    J Biosci Bioeng; 2008 Oct; 106(4):317-23. PubMed ID: 19000606
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
    Lei H; Zhao H; Yu Z; Zhao M
    Appl Biochem Biotechnol; 2012 Mar; 166(6):1562-74. PubMed ID: 22281783
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
    Saerens SM; Verbelen PJ; Vanbeneden N; Thevelein JM; Delvaux FR
    Appl Microbiol Biotechnol; 2008 Oct; 80(6):1039-51. PubMed ID: 18751696
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Banana as adjunct in beer production: applicability and performance of fermentative parameters.
    Carvalho GB; Silva DP; Bento CV; Vicente AA; Teixeira JA; Felipe Md; Almeida E Silva JB
    Appl Biochem Biotechnol; 2009 May; 155(1-3):356-65. PubMed ID: 19089653
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
    Vanderhaegen B; Neven H; Verstrepen KJ; Delvaux FR; Verachtert H; Derdelinckx G
    J Agric Food Chem; 2004 Nov; 52(22):6755-64. PubMed ID: 15506813
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The yeast Saccharomyces cerevisiae- the main character in beer brewing.
    Lodolo EJ; Kock JL; Axcell BC; Brooks M
    FEMS Yeast Res; 2008 Nov; 8(7):1018-36. PubMed ID: 18795959
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Flavour formation in fungi: characterisation of KlAtf, the Kluyveromyces lactis orthologue of the Saccharomyces cerevisiae alcohol acetyltransferases Atf1 and Atf2.
    Van Laere SD; Saerens SM; Verstrepen KJ; Van Dijck P; Thevelein JM; Delvaux FR
    Appl Microbiol Biotechnol; 2008 Apr; 78(5):783-92. PubMed ID: 18309479
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Filtration, haze and foam characteristics of fermented wort mediated by yeast strain.
    Douglas P; Meneses FJ; Jiranek V
    J Appl Microbiol; 2006; 100(1):58-64. PubMed ID: 16405685
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.
    Takoi K; Koie K; Itoga Y; Katayama Y; Shimase M; Nakayama Y; Watari J
    J Agric Food Chem; 2010 Apr; 58(8):5050-8. PubMed ID: 20364865
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
    Kobayashi M; Nagahisa K; Shimizu H; Shioya S
    Appl Microbiol Biotechnol; 2006 Dec; 73(3):549-58. PubMed ID: 16865344
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E; Perretti G; Buzzini P; Della Sera R; Fantozzi P
    J Agric Food Chem; 2009 Jul; 57(14):6279-84. PubMed ID: 19601666
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Yeast responses to stresses associated with industrial brewery handling.
    Gibson BR; Lawrence SJ; Leclaire JP; Powell CD; Smart KA
    FEMS Microbiol Rev; 2007 Sep; 31(5):535-69. PubMed ID: 17645521
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
    Saerens SM; Delvaux F; Verstrepen KJ; Van Dijck P; Thevelein JM; Delvaux FR
    Appl Environ Microbiol; 2008 Jan; 74(2):454-61. PubMed ID: 17993562
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.