309 related articles for article (PubMed ID: 25267117)
1. Aroma formation by immobilized yeast cells in fermentation processes.
Nedović V; Gibson B; Mantzouridou TF; Bugarski B; Djordjević V; Kalušević A; Paraskevopoulou A; Sandell M; Šmogrovičová D; Yilmaztekin M
Yeast; 2015 Jan; 32(1):173-216. PubMed ID: 25267117
[TBL] [Abstract][Full Text] [Related]
2. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.
Varela C
Appl Microbiol Biotechnol; 2016 Dec; 100(23):9861-9874. PubMed ID: 27787587
[TBL] [Abstract][Full Text] [Related]
3. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
Saerens SM; Verbelen PJ; Vanbeneden N; Thevelein JM; Delvaux FR
Appl Microbiol Biotechnol; 2008 Oct; 80(6):1039-51. PubMed ID: 18751696
[TBL] [Abstract][Full Text] [Related]
4. Bioflavoring by non-conventional yeasts in sequential beer fermentations.
Holt S; Mukherjee V; Lievens B; Verstrepen KJ; Thevelein JM
Food Microbiol; 2018 Jun; 72():55-66. PubMed ID: 29407405
[TBL] [Abstract][Full Text] [Related]
5. High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation.
Gamero A; Quintilla R; Groenewald M; Alkema W; Boekhout T; Hazelwood L
Food Microbiol; 2016 Dec; 60():147-59. PubMed ID: 27554157
[TBL] [Abstract][Full Text] [Related]
6. Yeast: the soul of beer's aroma--a review of flavour-active esters and higher alcohols produced by the brewing yeast.
Pires EJ; Teixeira JA; Brányik T; Vicente AA
Appl Microbiol Biotechnol; 2014 Mar; 98(5):1937-49. PubMed ID: 24384752
[TBL] [Abstract][Full Text] [Related]
7. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine.
Eliodório KP; Cunha GCGE; Müller C; Lucaroni AC; Giudici R; Walker GM; Alves SL; Basso TO
Adv Appl Microbiol; 2019; 109():61-119. PubMed ID: 31677647
[TBL] [Abstract][Full Text] [Related]
8. Immobilized yeast cell systems for continuous fermentation applications.
Verbelen PJ; De Schutter DP; Delvaux F; Verstrepen KJ; Delvaux FR
Biotechnol Lett; 2006 Oct; 28(19):1515-25. PubMed ID: 16937245
[TBL] [Abstract][Full Text] [Related]
9. [Physiological and biochemical characteristics of immobilized champagne yeasts and their participation in sparkling processes].
Martynenko NN; Gracheva IM
Prikl Biokhim Mikrobiol; 2003; 39(5):501-8. PubMed ID: 14593861
[TBL] [Abstract][Full Text] [Related]
10. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
Djordjević R; Gibson B; Sandell M; de Billerbeck GM; Bugarski B; Leskošek-Čukalović I; Vunduk J; Nikićević N; Nedović V
Yeast; 2015 Jan; 32(1):271-9. PubMed ID: 25418076
[TBL] [Abstract][Full Text] [Related]
11. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
Cubillos FA; Gibson B; Grijalva-Vallejos N; Krogerus K; Nikulin J
Yeast; 2019 Jun; 36(6):383-398. PubMed ID: 30698853
[TBL] [Abstract][Full Text] [Related]
12. Continuous beer fermentation using immobilized yeast cell bioreactor systems.
Brányik T; Vicente AA; Dostálek P; Teixeira JA
Biotechnol Prog; 2005; 21(3):653-63. PubMed ID: 15932239
[TBL] [Abstract][Full Text] [Related]
13. [Immobilization of champagne yeasts by inclusion into cryogels of polyvinyl alcohol for preventing cell escape from carrier matrix].
Martynenko NN; Gracheva IM; Sarishvili NG; Zubov AL; El'-Registan GI; Lozinskiĭ VI
Prikl Biokhim Mikrobiol; 2004; 40(2):186-93. PubMed ID: 15125196
[TBL] [Abstract][Full Text] [Related]
14. Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.
Pérez-Bibbins B; Torrado-Agrasar A; Salgado JM; Oliveira RP; Domínguez JM
Waste Manag; 2015 Jun; 40():72-81. PubMed ID: 25824282
[TBL] [Abstract][Full Text] [Related]
15. Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production.
van Rijswijck IMH; Wolkers-Rooijackers JCM; Abee T; Smid EJ
Microb Biotechnol; 2017 Nov; 10(6):1591-1602. PubMed ID: 28834151
[TBL] [Abstract][Full Text] [Related]
16. Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.
Giannakou K; Visinoni F; Zhang P; Nathoo N; Jones P; Cotterrell M; Vrhovsek U; Delneri D
Food Microbiol; 2021 Dec; 100():103838. PubMed ID: 34416971
[TBL] [Abstract][Full Text] [Related]
17. [Study on CTP production from CMP by beer yeast cell immobilized in PVA].
Yang HY; Qian SJ; Li GW
Sheng Wu Gong Cheng Xue Bao; 2007 Mar; 23(2):323-6. PubMed ID: 17460910
[TBL] [Abstract][Full Text] [Related]
18. The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates.
Lilly M; Bauer FF; Styger G; Lambrechts MG; Pretorius IS
FEMS Yeast Res; 2006 Aug; 6(5):726-43. PubMed ID: 16879424
[TBL] [Abstract][Full Text] [Related]
19. Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions.
Hiralal L; Olaniran AO; Pillay B
J Biosci Bioeng; 2014 Jan; 117(1):57-64. PubMed ID: 23845914
[TBL] [Abstract][Full Text] [Related]
20. Lachancea yeast species: Origin, biochemical characteristics and oenological significance.
Porter TJ; Divol B; Setati ME
Food Res Int; 2019 May; 119():378-389. PubMed ID: 30884668
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
