These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

130 related articles for article (PubMed ID: 16347992)

  • 1. Evaluation of Malolactic Bacteria Isolated from Oregon Wines.
    Henick-Kling T; Sandine WE; Heatherbell DA
    Appl Environ Microbiol; 1989 Aug; 55(8):2010-2016. PubMed ID: 16347992
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH.
    Davis CR; Wibowo DJ; Lee TH; Fleet GH
    Appl Environ Microbiol; 1986 Mar; 51(3):539-45. PubMed ID: 16347015
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A; Samoticha J; Chmielewska J
    J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines.
    Lafon-Lafourcade S; Carre E; Ribéreau-Gayon P
    Appl Environ Microbiol; 1983 Oct; 46(4):874-80. PubMed ID: 16346401
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.
    Benito Á; Calderón F; Benito S
    Molecules; 2016 Dec; 21(12):. PubMed ID: 27999345
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of Leuconostoc oenos Isolated from Oregon Wines.
    Izuagbe YS; Dohman TP; Sandine WE; Heatherbell DA
    Appl Environ Microbiol; 1985 Sep; 50(3):680-4. PubMed ID: 16346886
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inducing malolactic fermentation in wines.
    Edwards CG; Beelman RB
    Biotechnol Adv; 1989; 7(3):333-60. PubMed ID: 14542820
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antimicrobial activity of sulfur dioxide to certain lactic acid bacteria isolated from wines.
    Fang TJ; Dalmasso JP
    Zhonghua Min Guo Wei Sheng Wu Ji Mian Yi Xue Za Zhi; 1993 Aug; 26(3):116-31. PubMed ID: 7982367
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos.
    Daeschel MA; Jung DS; Watson BT
    Appl Environ Microbiol; 1991 Feb; 57(2):601-3. PubMed ID: 16348424
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
    Ruiz P; Izquierdo PM; Seseña S; García E; Palop ML
    J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines.
    Davis C; Silveira NF; Fleet GH
    Appl Environ Microbiol; 1985 Oct; 50(4):872-6. PubMed ID: 4083883
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Use of fumaric acid to control pH and inhibit malolactic fermentation in wines.
    Morata A; Bañuelos MA; López C; Song C; Vejarano R; Loira I; Palomero F; Suarez Lepe JA
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2020 Feb; 37(2):228-238. PubMed ID: 31697220
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
    Benito Á; Calderón F; Palomero F; Benito S
    Molecules; 2015 May; 20(6):9510-23. PubMed ID: 26016543
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
    Hernández-Orte P; Peña A; Pardo I; Cacho J; Ferreira V
    Food Sci Technol Int; 2012 Apr; 18(2):103-12. PubMed ID: 22377626
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Inoculum Strategies and Performances of Malolactic Starter
    Lombardi SJ; Pannella G; Iorizzo M; Testa B; Succi M; Tremonte P; Sorrentino E; Di Renzo M; Strollo D; Coppola R
    Microorganisms; 2020 Apr; 8(4):. PubMed ID: 32260418
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.
    Solieri L; Genova F; De Paola M; Giudici P
    J Appl Microbiol; 2010 Jan; 108(1):285-98. PubMed ID: 19614854
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.
    Juega M; Costantini A; Bonello F; Cravero MC; Martinez-Rodriguez AJ; Carrascosa AV; Garcia-Moruno E
    J Appl Microbiol; 2014 Mar; 116(3):586-95. PubMed ID: 24206231
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lactic acid bacteria in the quality improvement and depreciation of wine.
    Lonvaud-Funel A
    Antonie Van Leeuwenhoek; 1999; 76(1-4):317-31. PubMed ID: 10532386
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures.
    Pozo-Bayón MA; G-Alegría E; Polo MC; Tenorio C; Martín-Alvarez PJ; Calvo de la Banda MT; Ruiz-Larrea F; Moreno-Arribas MV
    J Agric Food Chem; 2005 Nov; 53(22):8729-35. PubMed ID: 16248578
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking.
    Mendes Ferreira A; Mendes-Faia A
    Foods; 2020 Sep; 9(9):. PubMed ID: 32899297
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.