BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

327 related articles for article (PubMed ID: 24931623)

  • 1. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation.
    Ye M; Yue T; Yuan Y
    FEMS Yeast Res; 2014 Sep; 14(6):873-82. PubMed ID: 24931623
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.
    Lee PR; Ong YL; Yu B; Curran P; Liu SQ
    Food Microbiol; 2010 Oct; 27(7):853-61. PubMed ID: 20688226
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.
    Satora P; Tarko T; Sroka P; Blaszczyk U
    FEMS Yeast Res; 2014 Aug; 14(5):729-40. PubMed ID: 24750993
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
    Sun N; Gao Z; Li S; Chen X; Guo J
    J Sci Food Agric; 2022 Jan; 102(1):175-184. PubMed ID: 34061382
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improving Ethyl Acetate Production in
    Fan G; Teng C; Xu D; Fu Z; Liu P; Wu Q; Yang R; Li X
    Biomed Res Int; 2019; 2019():1470543. PubMed ID: 30733956
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J; Zhang Y; Wang Y; Ju H; Niu C; Song Z; Yuan Y; Yue T
    Int J Food Microbiol; 2020 Apr; 318():108471. PubMed ID: 31841786
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
    Zha M; Sun B; Wu Y; Yin S; Wang C
    J Biosci Bioeng; 2018 Aug; 126(2):189-195. PubMed ID: 29551466
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N; Mendes F; Guedes de Pinho P; Hogg T; Vasconcelos I
    Int J Food Microbiol; 2008 Jun; 124(3):231-8. PubMed ID: 18457893
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars.
    He W; Liu S; Heponiemi P; Heinonen M; Marsol-Vall A; Ma X; Yang B; Laaksonen O
    Food Chem; 2021 May; 345():128833. PubMed ID: 33341559
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM; Pietrowski Gde A; Braga CM; Rossi MJ; Ninow J; Machado Dos Santos TP; Wosiacki G; Jorge RM; Nogueira A
    J Food Sci; 2015 Jun; 80(6):C1170-7. PubMed ID: 25920613
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S; Laaksonen O; Yang B
    Food Microbiol; 2019 Jun; 80():25-39. PubMed ID: 30704594
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of
    Hu L; Chen X; Lin R; Xu T; Xiong D; Li L; Zhao Z
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766182
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
    Satora P; Semik-Szczurak D; Tarko T; Bułdys A
    J Food Sci; 2018 Feb; 83(2):424-431. PubMed ID: 29369362
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
    Moreira N; Mendes F; Hogg T; Vasconcelos I
    Int J Food Microbiol; 2005 Sep; 103(3):285-94. PubMed ID: 16099313
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae.
    Fan G; Teng C; Xu D; Fu Z; Minhazul KAHM; Wu Q; Liu P; Yang R; Li X
    J Biosci Bioeng; 2019 Nov; 128(5):564-570. PubMed ID: 31175063
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of
    Zeng C; Mu Y; Yuan J; Zhang H; Song J; Kang S
    Molecules; 2024 Apr; 29(8):. PubMed ID: 38675570
    [TBL] [Abstract][Full Text] [Related]  

  • 19.
    Januszek M; Satora P; Wajda Ł; Tarko T
    Molecules; 2020 Jul; 25(14):. PubMed ID: 32650562
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia.
    González Flores M; Origone AC; Rodríguez ME; Lopes CA
    Int J Food Microbiol; 2024 Feb; 412():110566. PubMed ID: 38241754
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.