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 *

189 related articles for article (PubMed ID: 23334100)

  • 1. Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria.
    Pastorkova E; Zakova T; Landa P; Novakova J; Vadlejch J; Kokoska L
    Int J Food Microbiol; 2013 Feb; 161(3):209-13. PubMed ID: 23334100
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria.
    García-Ruiz A; Moreno-Arribas MV; Martín-Álvarez PJ; Bartolomé B
    Int J Food Microbiol; 2011 Feb; 145(2-3):426-31. PubMed ID: 21295882
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria.
    Rojo-Bezares B; Sáenz Y; Zarazaga M; Torres C; Ruiz-Larrea F
    Int J Food Microbiol; 2007 May; 116(1):32-6. PubMed ID: 17320991
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria.
    Diez L; Guadalupe Z; Ayestarán B; Ruiz-Larrea F
    J Agric Food Chem; 2010 Jul; 58(13):7731-9. PubMed ID: 20553034
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria.
    Guzzo F; Cappello MS; Azzolini M; Tosi E; Zapparoli G
    Int J Food Microbiol; 2011 Aug; 148(3):184-90. PubMed ID: 21683465
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
    Budak HN; Guzel-Seydim ZB
    J Sci Food Agric; 2010 Sep; 90(12):2021-6. PubMed ID: 20589746
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antimicrobial effects of wine: separating the role of polyphenols, pH, ethanol, and other wine components.
    Boban N; Tonkic M; Budimir D; Modun D; Sutlovic D; Punda-Polic V; Boban M
    J Food Sci; 2010 Jun; 75(5):M322-6. PubMed ID: 20629891
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Occurrence and significance of Bacillus thuringiensis on wine grapes.
    Bae S; Fleet GH; Heard GM
    Int J Food Microbiol; 2004 Aug; 94(3):301-12. PubMed ID: 15246241
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds.
    García-Ruiz A; Bartolomé B; Cueva C; Martín-Alvarez PJ; Moreno-Arribas MV
    J Appl Microbiol; 2009 Sep; 107(3):1042-53. PubMed ID: 19486417
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Acetic acid bacteria spoilage of bottled red wine -- a review.
    Bartowsky EJ; Henschke PA
    Int J Food Microbiol; 2008 Jun; 125(1):60-70. PubMed ID: 18237809
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking.
    Simonin S; Alexandre H; Nikolantonaki M; Coelho C; Tourdot-Maréchal R
    Food Res Int; 2018 May; 107():451-461. PubMed ID: 29580506
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Yeast interactions and wine flavour.
    Fleet GH
    Int J Food Microbiol; 2003 Sep; 86(1-2):11-22. PubMed ID: 12892919
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of microbial diversity in sulfite-added and sulfite-free wine by culture-dependent and -independent methods.
    Takahashi M; Ohta T; Masaki K; Mizuno A; Goto-Yamamoto N
    J Biosci Bioeng; 2014 May; 117(5):569-75. PubMed ID: 24239025
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antimicrobial action of synthetic peptides towards wine spoilage yeasts.
    Enrique M; Marcos JF; Yuste M; Martínez M; Vallés S; Manzanares P
    Int J Food Microbiol; 2007 Sep; 118(3):318-25. PubMed ID: 17822793
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.
    Costa A; Barata A; Malfeito-Ferreira M; Loureiro V
    Food Microbiol; 2008 Apr; 25(2):422-7. PubMed ID: 18206786
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Control of Native Spoilage Yeast on Dealcoholized Red Wine by Preservatives Alone and in Binary Mixtures.
    Sánchez-Rubio M; Guerrouj K; Taboada-Rodríguez A; López-Gómez A; Marín-Iniesta F
    J Food Sci; 2017 Sep; 82(9):2128-2133. PubMed ID: 28833163
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The relationship between structure and in vitro antistaphylococcal effect of plant-derived stilbenes.
    Zakova T; Rondevaldova J; Bernardos A; Landa P; Kokoska L
    Acta Microbiol Immunol Hung; 2018 Dec; 65(4):467-476. PubMed ID: 30203690
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antibacterial activity of wine phenolic compounds and oenological extracts against potential respiratory pathogens.
    Cueva C; Mingo S; Muñoz-González I; Bustos I; Requena T; del Campo R; Martín-Álvarez PJ; Bartolomé B; Moreno-Arribas MV
    Lett Appl Microbiol; 2012 Jun; 54(6):557-63. PubMed ID: 22449241
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
    Jensen JS; Demiray S; Egebo M; Meyer AS
    J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.