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 *

331 related articles for article (PubMed ID: 24032574)

  • 1. A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
    Navarrete-Bolaños JL; Fato-Aldeco E; Gutiérrez-Moreno K; Botello-Álvarez JE; Jiménez-Islas H; Rico-Martínez R
    J Food Sci; 2013 Oct; 78(10):M1560-M1568. PubMed ID: 24032574
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
    Rodríguez-Lerma GK; Gutiérrez-Moreno K; Cárdenas-Manríquez M; Botello-Álvarez E; Jiménez-Islas H; Rico-Martínez R; Navarrete-Bolaños JL
    J Food Sci; 2011 Aug; 76(6):M346-52. PubMed ID: 22417507
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
    García-Llobodanin L; Achaerandio I; Ferrando M; Güell C; López F
    J Agric Food Chem; 2007 May; 55(9):3462-8. PubMed ID: 17394335
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
    Brizuela NS; Bravo-Ferrada BM; Pozo-Bayón MÁ; Semorile L; Elizabeth Tymczyszyn E
    Food Res Int; 2018 Apr; 106():22-28. PubMed ID: 29579921
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.
    Zhao H; Li Y; Liu L; Zheng M; Feng Z; Hu K; Tao Y
    Food Res Int; 2022 Sep; 159():111604. PubMed ID: 35940798
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine.
    Yang L; Zhu X; Mao Y; Zhang X; Xu B; Yang X
    Food Res Int; 2024 Aug; 190():114636. PubMed ID: 38945625
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.
    Cañas PM; Romero EG; Pérez-Martín F; Seseña S; Palop ML
    Food Sci Technol Int; 2015 Apr; 21(3):203-12. PubMed ID: 24583599
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Induction of simultaneous and sequential malolactic fermentation in durian wine.
    Taniasuri F; Lee PR; Liu SQ
    Int J Food Microbiol; 2016 Aug; 230():1-9. PubMed ID: 27104664
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.
    Carew AL; Close DC; Dambergs RG
    J Appl Microbiol; 2015 Jun; 118(6):1385-94. PubMed ID: 25728037
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice.
    Essa HA; Salama MF
    Nahrung; 2002 Aug; 46(4):245-50. PubMed ID: 12224419
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.
    Duarte WF; Amorim JC; Lago Lde A; Dias DR; Schwan RF
    J Food Sci; 2011; 76(5):C782-90. PubMed ID: 22417427
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
    Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
    Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P; González-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gándara J
    Crit Rev Food Sci Nutr; 2015; 55(8):1053-73. PubMed ID: 24915355
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines.
    Sun SY; Che CY; Sun TF; Lv ZZ; He SX; Gu HN; Shen WJ; Chi da C; Gao Y
    Food Chem; 2013 Jun; 138(4):2233-41. PubMed ID: 23497881
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.
    Peng B; Li F; Cui L; Guo Y
    J Food Sci; 2015 Dec; 80(12):S2937-43. PubMed ID: 26509667
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
    Kim DH; Lee SB; Jeon JY; Park HD
    Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage.
    Arrizon J; Calderón C; Sandoval G
    J Ind Microbiol Biotechnol; 2006 Nov; 33(11):921-8. PubMed ID: 16915396
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
    Ruiz P; Izquierdo PM; Seseña S; García E; Palop ML
    J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.