BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

57 related articles for article (PubMed ID: 21569955)

  • 1. Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines.
    Barrajón N; Capece A; Arévalo-Villena M; Briones A; Romano P
    Food Microbiol; 2011 Aug; 28(5):1080-6. PubMed ID: 21569955
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT; van Mastrigt O; Block DE; Notebaart RA; Smid EJ
    Microbiol Spectr; 2021 Sep; 9(1):e0048521. PubMed ID: 34287034
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
    Tristezza M; Tufariello M; Capozzi V; Spano G; Mita G; Grieco F
    Front Microbiol; 2016; 7():670. PubMed ID: 27242698
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Single versus dual inoculation with indigenous Saccharomyces cerevisiae strains in winemaking.
    Chalvantzi I; Mallouchos A; Banilas G; Nisiotou A
    Lett Appl Microbiol; 2023 Nov; 76(11):. PubMed ID: 37985714
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations.
    Planells-Cárcel A; Kazakova J; Pérez C; Gonzalez-Ramirez M; Garcia-Parrilla MC; Guillamón JM
    Int J Food Microbiol; 2024 May; 416():110681. PubMed ID: 38490108
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using
    Xiong H; Zhang Y; Wang W; Ye H; Zhang Q
    Molecules; 2024 Apr; 29(8):. PubMed ID: 38675601
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines.
    Philipp C; Bagheri B; Horacek M; Eder P; Bauer FF; Setati ME
    PLoS One; 2021; 16(7):e0254919. PubMed ID: 34292980
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with
    Fu Y; Gao Y; Yang M; Chen J; Zhu C; Tang J; Chen L; Cai Z
    Molecules; 2024 Feb; 29(5):. PubMed ID: 38474538
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with
    Paśko P; Galanty A; Dymerski T; Kim YM; Park YS; Cabrales-Arellano P; Martinez VV; Delgado E; Gralak M; Deutsch J; Barasch D; Nemirovski A; Gorinstein S
    Int J Mol Sci; 2024 May; 25(11):. PubMed ID: 38891815
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of spontaneous, "pied de cuve" and commercial dry yeast fermentation strategies on wine molecular composition and sensory properties.
    Álvarez-Barragán J; Mallard J; Ballester J; David V; Vichy S; Tourdot-Maréchal R; Alexandre H; Roullier-Gall C
    Food Res Int; 2023 Dec; 174(Pt 2):113648. PubMed ID: 37981362
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile.
    Nemenyi J; Pitts ER; Martin-Ryals A; Boz Z; Zhang B; Jia Z; Budner D; MacIntosh AJ; Thompson-Witrick KA
    J Food Sci; 2024 Jan; 89(1):513-522. PubMed ID: 37983755
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition.
    Bordet F; Romanet R; Bahut F; Ferreira V; Peña C; Julien-Ortiz A; Roullier-Gall C; Alexandre H
    Food Chem; 2024 May; 441():138391. PubMed ID: 38218153
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations.
    Englezos V; Di Gianvito P; Serafino G; Giacosa S; Cocolin L; Rantsiou K
    J Appl Microbiol; 2024 Apr; 135(4):. PubMed ID: 38549426
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of
    Chen Y; Qi J; Yang H; Lei X; Jiang J; Song Y; Qin Y; Liu YL
    Food Chem X; 2023 Oct; 19():100862. PubMed ID: 37780311
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Must protection, sulfites versus bioprotection: A metabolomic study.
    Lebleux M; Alexandre H; Romanet R; Ballester J; David-Vaizant V; Adrian M; Tourdot-Maréchal R; Rouiller-Gall C
    Food Res Int; 2023 Nov; 173(Pt 2):113383. PubMed ID: 37803722
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Strong ethanol- and frequency-dependent ecological interactions in a community of wine-fermenting yeasts.
    Lax S; Gore J
    Commun Biol; 2023 Sep; 6(1):939. PubMed ID: 37704781
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation.
    Sica J; Vendramini C; Nadai C; Molinelli Z; Carlot M; Giacomini A; Corich V
    PLoS One; 2024; 19(4):e0300212. PubMed ID: 38683869
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej.
    Fentie EG; Jeong M; Emire SA; Demsash HD; Kim MC; Lim K; Shin JH
    Sci Rep; 2022 Aug; 12(1):13431. PubMed ID: 35927420
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant
    Ganucci D; Guerrini S; Mangani S; Vincenzini M; Granchi L
    Front Microbiol; 2018; 9():1563. PubMed ID: 30057578
    [TBL] [Abstract][Full Text] [Related]  

  • 20.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 3.