197 related articles for article (PubMed ID: 20937538)
1. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
Mendes-Ferreira A; Cosme F; Barbosa C; Falco V; Inês A; Mendes-Faia A
Int J Food Microbiol; 2010 Nov; 144(1):193-8. PubMed ID: 20937538
[TBL] [Abstract][Full Text] [Related]
2. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
Pereira AP; Mendes-Ferreira A; Oliveira JM; Estevinho LM; Mendes-Faia A
Food Microbiol; 2013 Feb; 33(1):114-23. PubMed ID: 23122509
[TBL] [Abstract][Full Text] [Related]
3. An organoleptic survey of meads made with lactic acid-producing yeasts.
Peepall C; Nickens DG; Vinciguerra J; Bochman ML
Food Microbiol; 2019 Sep; 82():398-408. PubMed ID: 31027799
[TBL] [Abstract][Full Text] [Related]
4. Mead production: tradition versus modernity.
Ramalhosa E; Gomes T; Pereira AP; Dias T; Estevinho LM
Adv Food Nutr Res; 2011; 63():101-18. PubMed ID: 21867893
[TBL] [Abstract][Full Text] [Related]
5. Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation.
Bednarek M; Szwengiel A; Flórez AB; Czarnecki Z; Mayo B
Food Microbiol; 2019 Sep; 82():294-302. PubMed ID: 31027786
[TBL] [Abstract][Full Text] [Related]
6. Developments in the fermentation process and quality improvement strategies for mead production.
Iglesias A; Pascoal A; Choupina AB; Carvalho CA; Feás X; Estevinho LM
Molecules; 2014 Aug; 19(8):12577-90. PubMed ID: 25153872
[TBL] [Abstract][Full Text] [Related]
7. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without
Chitarrini G; Debiasi L; Stuffer M; Ueberegger E; Zehetner E; Jaeger H; Robatscher P; Conterno L
Molecules; 2020 Apr; 25(8):. PubMed ID: 32326547
[TBL] [Abstract][Full Text] [Related]
8. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
Pereira AP; Dias T; Andrade J; Ramalhosa E; Estevinho LM
Food Chem Toxicol; 2009 Aug; 47(8):2057-63. PubMed ID: 19481129
[TBL] [Abstract][Full Text] [Related]
9. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
Prestianni R; Matraxia M; Naselli V; Pirrone A; Badalamenti N; Ingrassia M; Gaglio R; Settanni L; Columba P; Maggio A; Bruno M; Francesca N; Moschetti G; Alfonzo A
Food Microbiol; 2022 Oct; 107():104064. PubMed ID: 35953174
[TBL] [Abstract][Full Text] [Related]
10. Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
Van Mullem JJ; Zhang J; Dias DR; Schwan RF
Braz J Microbiol; 2022 Dec; 53(4):2173-2184. PubMed ID: 36269554
[TBL] [Abstract][Full Text] [Related]
11. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp).
Romano R; Aiello A; De Luca L; Sica R; Caprio E; Pizzolongo F; Blaiotta G
J Food Sci; 2021 Mar; 86(3):874-880. PubMed ID: 33559225
[TBL] [Abstract][Full Text] [Related]
12. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
Gaglio R; Alfonzo A; Francesca N; Corona O; Di Gerlando R; Columba P; Moschetti G
Int J Food Microbiol; 2017 Nov; 261():62-72. PubMed ID: 28992516
[TBL] [Abstract][Full Text] [Related]
13. Optimization of mead production using response surface methodology.
Gomes T; Barradas C; Dias T; Verdial J; Morais JS; Ramalhosa E; Estevinho LM
Food Chem Toxicol; 2013 Sep; 59():680-6. PubMed ID: 23856495
[TBL] [Abstract][Full Text] [Related]
14. Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
Francesca N; Gaglio R; Matraxia M; Naselli V; Prestianni R; Settanni L; Badalamenti N; Columba P; Bruno M; Maggio A; Alfonzo A; Moschetti G
Food Microbiol; 2022 Jun; 104():103968. PubMed ID: 35287797
[TBL] [Abstract][Full Text] [Related]
15. Characterizing the chemical and sensory profiles of traditional American meads.
Senn K; Cantu A; Heymann H
J Food Sci; 2021 Mar; 86(3):1048-1057. PubMed ID: 33527386
[TBL] [Abstract][Full Text] [Related]
16. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
Wei J; Zhang Y; Wang Y; Ju H; Niu C; Song Z; Yuan Y; Yue T
Int J Food Microbiol; 2020 Apr; 318():108471. PubMed ID: 31841786
[TBL] [Abstract][Full Text] [Related]
17. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.
Schwarz LV; Marcon AR; Delamare APL; Agostini F; Moura S; Echeverrigaray S
J Food Sci Technol; 2020 Aug; 57(8):2840-2851. PubMed ID: 32624591
[TBL] [Abstract][Full Text] [Related]
18. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
Magalhães F; Krogerus K; Vidgren V; Sandell M; Gibson B
J Ind Microbiol Biotechnol; 2017 Aug; 44(8):1203-1213. PubMed ID: 28451838
[TBL] [Abstract][Full Text] [Related]
19. Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil.
Campos CR; Silva CF; Dias DR; Basso LC; Amorim HV; Schwan RF
J Appl Microbiol; 2010 Jun; 108(6):1871-9. PubMed ID: 19863684
[TBL] [Abstract][Full Text] [Related]
20. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
Meng X; Wu Q; Wang L; Wang D; Chen L; Xu Y
J Ind Microbiol Biotechnol; 2015 Dec; 42(12):1601-8. PubMed ID: 26323612
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
