BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

998 related articles for article (PubMed ID: 23200661)

  • 1. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
    Gobbi M; Comitini F; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
    Food Microbiol; 2013 Apr; 33(2):271-81. PubMed ID: 23200661
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
    Balikci EK; Tanguler H; Jolly NP; Erten H
    Yeast; 2016 Jul; 33(7):313-21. PubMed ID: 27113383
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
    Porter TJ; Divol B; Setati ME
    Int J Food Microbiol; 2019 Feb; 290():273-287. PubMed ID: 30412799
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M; Beco L; Comitini F
    Int J Food Microbiol; 2006 Apr; 108(2):239-45. PubMed ID: 16487611
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
    Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
    Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
    Shekhawat K; Bauer FF; Setati ME
    Appl Microbiol Biotechnol; 2017 Mar; 101(6):2479-2491. PubMed ID: 27913851
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
    Xufre A; Albergaria H; Inácio J; Spencer-Martins I; Gírio F
    Int J Food Microbiol; 2006 May; 108(3):376-84. PubMed ID: 16504329
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M; Stoeckle P; Masneuf-Pomarède I; Dubourdieu D
    Int J Food Microbiol; 2008 Mar; 122(3):312-20. PubMed ID: 18262301
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.
    Hranilovic A; Albertin W; Capone DL; Gallo A; Grbin PR; Danner L; Bastian SEP; Masneuf-Pomarede I; Coulon J; Bely M; Jiranek V
    Food Chem; 2021 Jul; 349():129015. PubMed ID: 33545601
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.
    Pérez-Nevado F; Albergaria H; Hogg T; Girio F
    Int J Food Microbiol; 2006 May; 108(3):336-45. PubMed ID: 16564103
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts.
    Escribano-Viana R; González-Arenzana L; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
    Food Res Int; 2018 Oct; 112():17-24. PubMed ID: 30131125
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K; Boido E; Fariña L; Gioia O; Gomez ME; Barquet M; Gaggero C; Dellacassa E; Carrau F
    Food Chem; 2013 Dec; 141(3):2513-21. PubMed ID: 23870989
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduction of volatile acidity of wines by selected yeast strains.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M
    Appl Microbiol Biotechnol; 2008 Oct; 80(5):881-90. PubMed ID: 18677471
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
    Castrillo D; Rabuñal E; Neira N; Blanco P
    FEMS Yeast Res; 2019 Nov; 19(7):. PubMed ID: 31584676
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations.
    Fairbairn S; Engelbrecht L; Setati ME; du Toit M; Bauer FF; Divol B; Rossouw D
    Food Microbiol; 2021 Jun; 96():103712. PubMed ID: 33494893
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
    Binati RL; Lemos Junior WJF; Luzzini G; Slaghenaufi D; Ugliano M; Torriani S
    Int J Food Microbiol; 2020 Apr; 318():108470. PubMed ID: 31841784
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
    Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
    Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P; Romani C; Lencioni L; Comitini F; Gobbi M; Mannazzu I; Ciani M
    Int J Food Microbiol; 2011 Jun; 147(3):170-80. PubMed ID: 21531033
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
    Erten H; Tanguler H
    Lett Appl Microbiol; 2010 May; 50(5):474-9. PubMed ID: 20214731
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 50.