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 *

247 related articles for article (PubMed ID: 22056624)

  • 1. Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation.
    Bovo B; Nardi T; Fontana F; Carlot M; Giacomini A; Corich V
    Int J Food Microbiol; 2012 Jan; 152(3):100-6. PubMed ID: 22056624
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.
    Bovo B; Carlot M; Fontana F; Lombardi A; Soligo S; Giacomini A; Corich V
    Food Microbiol; 2015 Apr; 46():573-581. PubMed ID: 25475330
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.
    Bovo B; Giacomini A; Corich V
    J Appl Microbiol; 2011 Aug; 111(2):382-8. PubMed ID: 21615635
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa.
    Maragkoudakis PA; Nardi T; Bovo B; D'Andrea M; Howell KS; Giacomini A; Corich V
    Int J Food Microbiol; 2013 Mar; 162(2):143-51. PubMed ID: 23416549
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits.
    Bovo B; Carlot M; Lombardi A; Lomolino G; Lante A; Giacomini A; Corich V
    Food Microbiol; 2014 Aug; 41():33-41. PubMed ID: 24750811
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage.
    Bovo B; Andrighetto C; Carlot M; Corich V; Lombardi A; Giacomini A
    Int J Food Microbiol; 2009 Feb; 129(3):221-8. PubMed ID: 19136177
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits.
    Arrieta-Garay Y; Blanco P; López-Vázquez C; Rodríguez-Bencomo JJ; Pérez-Correa JR; López F; Orriols I
    J Agric Food Chem; 2014 Oct; 62(43):10552-60. PubMed ID: 25307564
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production.
    Iacumin L; Manzano M; Cecchini F; Orlic S; Zironi R; Comi G
    World J Microbiol Biotechnol; 2012 Apr; 28(4):1747-59. PubMed ID: 22805957
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation.
    Bovo B; Nadai C; Lemos Junior WJF; Carlot M; Giacomini A; Corich V
    J Food Sci; 2018 Aug; 83(8):2191-2196. PubMed ID: 30028508
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.
    Shi X; Chen F; Xu Y; Zheng X; Xiao J
    Nat Prod Res; 2015; 29(19):1870-3. PubMed ID: 25677508
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
    Gammacurta M; Marchand S; Moine V; de Revel G
    J Sci Food Agric; 2017 Sep; 97(12):4046-4057. PubMed ID: 28199009
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The microbial ecology of wine grape berries.
    Barata A; Malfeito-Ferreira M; Loureiro V
    Int J Food Microbiol; 2012 Feb; 153(3):243-59. PubMed ID: 22189021
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
    Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
    Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.
    Aplin JJ; White KP; Edwards CG
    Food Microbiol; 2019 Feb; 77():158-165. PubMed ID: 30297046
    [TBL] [Abstract][Full Text] [Related]  

  • 15. From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
    Garofalo C; Tristezza M; Grieco F; Spano G; Capozzi V
    World J Microbiol Biotechnol; 2016 Apr; 32(4):59. PubMed ID: 26925621
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Grape brandy production, composition and sensory evaluation.
    Tsakiris A; Kallithraka S; Kourkoutas Y
    J Sci Food Agric; 2014 Feb; 94(3):404-14. PubMed ID: 24037649
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
    Sannino C; Francesca N; Corona O; Settanni L; Cruciata M; Moschetti G
    J Biosci Bioeng; 2013 Sep; 116(3):347-56. PubMed ID: 23611824
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The formation of volatiles in fruit wine process and its impact on wine quality.
    Tan J; Ji M; Gong J; Chitrakar B
    Appl Microbiol Biotechnol; 2024 Jul; 108(1):420. PubMed ID: 39017989
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of fenamidone, indoxacarb, pyraclostrobin, and deltamethrin on the population of natural yeast microflora during winemaking of two sardinian grape cultivars.
    Zara S; Caboni P; Orro D; Farris GA; Pirisi F; Angioni A
    J Environ Sci Health B; 2011; 46(6):491-7. PubMed ID: 21726147
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review.
    Zhang P; Zhang R; Sirisena S; Gan R; Fang Z
    Food Microbiol; 2021 Dec; 100():103859. PubMed ID: 34416959
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.