437 related articles for article (PubMed ID: 19035657)
1. Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation.
Kandylis P; Goula A; Koutinas AA
J Agric Food Chem; 2008 Dec; 56(24):12037-45. PubMed ID: 19035657
[TBL] [Abstract][Full Text] [Related]
2. Extremely low temperature fermentations of grape must by potato-supported yeast, strain AXAZ-1. A contribution is performed for catalysis of alcoholic fermentation.
Kandylis P; Koutinas AA
J Agric Food Chem; 2008 May; 56(9):3317-27. PubMed ID: 18422329
[TBL] [Abstract][Full Text] [Related]
3. Volatile compounds of wines produced by cells immobilized on grape skins.
Mallouchos A; Skandamis P; Loukatos P; Komaitis M; Koutinas A; Kanellaki M
J Agric Food Chem; 2003 May; 51(10):3060-6. PubMed ID: 12720392
[TBL] [Abstract][Full Text] [Related]
4. Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells.
Kandylis P; Drouza C; Bekatorou A; Koutinas AA
Bioresour Technol; 2010 Oct; 101(19):7484-91. PubMed ID: 20483597
[TBL] [Abstract][Full Text] [Related]
5. The study of the influence of temperature and initial glucose concentration on the fermentation process in the presence of Saccharomyces cerevisiae yeast strain immobilized on starch gels by reversed-flow gas chromatography.
Lainioti GCh; Kapolos J; Koliadima A; Karaiskakis G
Prep Biochem Biotechnol; 2012; 42(5):489-506. PubMed ID: 22897770
[TBL] [Abstract][Full Text] [Related]
6. Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.
Mallouchos A; Komaitis M; Koutinas A; Kanellaki M
J Agric Food Chem; 2003 Apr; 51(8):2402-8. PubMed ID: 12670188
[TBL] [Abstract][Full Text] [Related]
7. Dry red wine making using yeast immobilized on cork pieces.
Tsakiris A; Kandylis P; Bekatorou A; Kourkoutas Y; Koutinas AA
Appl Biochem Biotechnol; 2010 Nov; 162(5):1316-26. PubMed ID: 20108053
[TBL] [Abstract][Full Text] [Related]
8. Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation.
Plessas S; Bekatorou A; Koutinas AA; Soupioni M; Banat IM; Marchant R
Bioresour Technol; 2007 Mar; 98(4):860-5. PubMed ID: 16730437
[TBL] [Abstract][Full Text] [Related]
9. Freeze-dried Saccharomyces cerevisiae cells immobilized on potato pieces for low-temperature winemaking.
Kandylis P; Dimitrellou D; Lymnaiou P; Koutinas AA
Appl Biochem Biotechnol; 2014 Jun; 173(3):716-30. PubMed ID: 24699815
[TBL] [Abstract][Full Text] [Related]
10. Storage of immobilized yeast cells for use in wine-making at ambient temperature.
Kourkoutas Y; Kanellaki M; Koutinas AA; Banat IM; Marchant R
J Agric Food Chem; 2003 Jan; 51(3):654-8. PubMed ID: 12537437
[TBL] [Abstract][Full Text] [Related]
11. Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range.
Kopsahelis N; Nisiotou A; Kourkoutas Y; Panas P; Nychas GJ; Kanellaki M
Bioresour Technol; 2009 Oct; 100(20):4854-62. PubMed ID: 19520567
[TBL] [Abstract][Full Text] [Related]
12. Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeast.
Kopsahelis N; Bosnea L; Kanellaki M; Koutinas AA
Appl Biochem Biotechnol; 2012 Jul; 167(5):1183-98. PubMed ID: 22328258
[TBL] [Abstract][Full Text] [Related]
13. Alcohol production from starch by mixed cultures of Aspergillus awamori and immobilized Saccharomyces cerevisiae at different agitation speeds.
Farid MA; El-Enshasy HA; Noor El-Deen AM
J Basic Microbiol; 2002; 42(3):162-71. PubMed ID: 12111743
[TBL] [Abstract][Full Text] [Related]
14. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
Satora P; Tarko T; Duda-Chodak A; Sroka P; Tuszyński T; Czepielik M
J Agric Food Chem; 2009 Dec; 57(23):11209-17. PubMed ID: 19911770
[TBL] [Abstract][Full Text] [Related]
15. Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses.
Kopsahelis N; Agouridis N; Bekatorou A; Kanellaki M
Bioresour Technol; 2007 May; 98(7):1440-7. PubMed ID: 17157001
[TBL] [Abstract][Full Text] [Related]
16. Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.
Mallouchos A; Komaitis M; Koutinas A; Kanellaki M
J Agric Food Chem; 2002 Jun; 50(13):3840-8. PubMed ID: 12059169
[TBL] [Abstract][Full Text] [Related]
17. Wine production using yeast immobilized on apple pieces at low and room temperatures.
Kourkoutas Y; Komaitis M; Koutinas AA; Kanellaki M
J Agric Food Chem; 2001 Mar; 49(3):1417-25. PubMed ID: 11312874
[TBL] [Abstract][Full Text] [Related]
18. Red wine making by immobilized cells and influence on volatile composition.
Tsakiris A; Sipsas V; Bekatorou A; Mallouchos A; Koutinas AA
J Agric Food Chem; 2004 Mar; 52(5):1357-63. PubMed ID: 14995146
[TBL] [Abstract][Full Text] [Related]
19. Ethanol production by fermentation using immobilized cells of Saccharomyces cerevisiae in cashew apple bagasse.
Pacheco AM; Gondim DR; Gonçalves LR
Appl Biochem Biotechnol; 2010 May; 161(1-8):209-17. PubMed ID: 19798473
[TBL] [Abstract][Full Text] [Related]
20. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
Djordjević R; Gibson B; Sandell M; de Billerbeck GM; Bugarski B; Leskošek-Čukalović I; Vunduk J; Nikićević N; Nedović V
Yeast; 2015 Jan; 32(1):271-9. PubMed ID: 25418076
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
