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 *

712 related articles for article (PubMed ID: 23558190)

  • 21. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
    Contreras A; Hidalgo C; Schmidt S; Henschke PA; Curtin C; Varela C
    Int J Food Microbiol; 2015 Jul; 205():7-15. PubMed ID: 25866906
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.
    Sun SY; Gong HS; Zhao YP; Liu WL; Jin CW
    J Sci Food Agric; 2016 Apr; 96(6):1880-7. PubMed ID: 26041620
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content.
    Taillandier P; Lai QP; Julien-Ortiz A; Brandam C
    World J Microbiol Biotechnol; 2014 Jul; 30(7):1959-67. PubMed ID: 24500666
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations.
    Mbuyane LL; de Kock M; Bauer FF; Divol B
    FEMS Yeast Res; 2018 Nov; 18(7):. PubMed ID: 30060050
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.
    Lopes CA; Rodríguez ME; Sangorrín M; Querol A; Caballero AC
    J Ind Microbiol Biotechnol; 2007 Feb; 34(2):139-49. PubMed ID: 17008994
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "Vinos de Madrid".
    García M; Apolinar-Valiente R; Williams P; Esteve-Zarzoso B; Arroyo T; Crespo J; Doco T
    J Agric Food Chem; 2017 Aug; 65(31):6656-6664. PubMed ID: 28669180
    [TBL] [Abstract][Full Text] [Related]  

  • 29. An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.
    Renault PE; Albertin W; Bely M
    Appl Microbiol Biotechnol; 2013 May; 97(9):4105-19. PubMed ID: 23292550
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content.
    Canonico L; Agarbati A; Comitini F; Ciani M
    Food Microbiol; 2016 Jun; 56():45-51. PubMed ID: 26919817
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.
    Belda I; Navascués E; Marquina D; Santos A; Calderon F; Benito S
    Appl Microbiol Biotechnol; 2015 Feb; 99(4):1911-22. PubMed ID: 25408314
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii.
    Ruiz J; de Celis M; de Toro M; Mendes-Ferreira A; Rauhut D; Santos A; Belda I
    Food Res Int; 2020 Nov; 137():109663. PubMed ID: 33233242
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
    Liu W; Li H; Jiang D; Zhang Y; Zhang S; Sun S
    Food Microbiol; 2020 Oct; 91():103551. PubMed ID: 32539970
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Impact of Sequential Inoculation with the Non-
    Muñoz-Redondo JM; Puertas B; Cantos-Villar E; Jiménez-Hierro MJ; Carbú M; Garrido C; Ruiz-Moreno MJ; Moreno-Rojas JM
    J Agric Food Chem; 2021 Feb; 69(5):1598-1609. PubMed ID: 33507745
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
    Prior KJ; Bauer FF; Divol B
    Food Microbiol; 2019 Jun; 79():75-84. PubMed ID: 30621878
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines.
    McCullough KS; Yang Y; Lindsay MA; Culley N; Deed RC
    Yeast; 2023 Oct; 40(10):493-505. PubMed ID: 37649428
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method.
    Álvarez-Fernández MA; Fernández-Cruz E; Cantos-Villar E; Troncoso AM; García-Parrilla MC
    Food Chem; 2018 Mar; 242():345-351. PubMed ID: 29037699
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 36.