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 *

310 related articles for article (PubMed ID: 25267117)

  • 21. Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer's yeast.
    Shen HY; De Schrijver S; Moonjai N; Verstrepen KJ; Delvaux F; Delvaux FR
    Appl Microbiol Biotechnol; 2004 Jun; 64(5):636-43. PubMed ID: 14676983
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction.
    Cordente AG; Schmidt S; Beltran G; Torija MJ; Curtin CD
    Appl Microbiol Biotechnol; 2019 Jun; 103(11):4325-4336. PubMed ID: 31020380
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The raise of Brettanomyces yeast species for beer production.
    Serra Colomer M; Funch B; Forster J
    Curr Opin Biotechnol; 2019 Apr; 56():30-35. PubMed ID: 30173102
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation.
    Svedlund N; Evering S; Gibson B; Krogerus K
    Appl Microbiol Biotechnol; 2022 Aug; 106(13-16):4929-4944. PubMed ID: 35851416
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must.
    Rossouw D; Du Toit M; Bauer FF
    Food Microbiol; 2012 Feb; 29(1):121-31. PubMed ID: 22029926
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
    Sun SY; Gong HS; Jiang XM; Zhao YP
    Food Microbiol; 2014 Dec; 44():15-23. PubMed ID: 25084640
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production.
    Grijalva-Vallejos N; Krogerus K; Nikulin J; Magalhães F; Aranda A; Matallana E; Gibson B
    Food Microbiol; 2021 Sep; 98():103644. PubMed ID: 33875226
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Cachaça yeast strains: alternative starters to produce beer and bioethanol.
    Araújo TM; Souza MT; Diniz RHS; Yamakawa CK; Soares LB; Lenczak JL; de Castro Oliveira JV; Goldman GH; Barbosa EA; Campos ACS; Castro IM; Brandão RL
    Antonie Van Leeuwenhoek; 2018 Oct; 111(10):1749-1766. PubMed ID: 29663103
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.
    Tyakht A; Kopeliovich A; Klimenko N; Efimova D; Dovidchenko N; Odintsova V; Kleimenov M; Toshchakov S; Popova A; Khomyakova M; Merkel A
    Food Microbiol; 2021 Apr; 94():103658. PubMed ID: 33279083
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.
    Steensels J; Daenen L; Malcorps P; Derdelinckx G; Verachtert H; Verstrepen KJ
    Int J Food Microbiol; 2015 Aug; 206():24-38. PubMed ID: 25916511
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J; De Vuyst L
    J Sci Food Agric; 2019 Jan; 99(1):25-38. PubMed ID: 30246252
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The potential for Scotch Malt Whisky flavour diversification by yeast.
    Daute M; Jack F; Walker G
    FEMS Yeast Res; 2024 Jan; 24():. PubMed ID: 38684485
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.
    Styger G; Jacobson D; Bauer FF
    Appl Microbiol Biotechnol; 2011 Aug; 91(3):713-30. PubMed ID: 21547456
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Thiamine: a key nutrient for yeasts during wine alcoholic fermentation.
    Labuschagne P; Divol B
    Appl Microbiol Biotechnol; 2021 Feb; 105(3):953-973. PubMed ID: 33404836
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Higher NADH Availability of Lager Yeast Increases the Flavor Stability of Beer.
    Xu X; Song Y; Guo L; Cheng W; Niu C; Wang J; Liu C; Zheng F; Zhou Y; Li X; Mu Y; Li Q
    J Agric Food Chem; 2020 Jan; 68(2):584-590. PubMed ID: 31623437
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate.
    Hong SK; Lee HJ; Park HJ; Hong YA; Rhee IK; Lee WH; Choi SW; Lee OS; Park HD
    Lett Appl Microbiol; 2010 May; 50(5):522-9. PubMed ID: 20337931
    [TBL] [Abstract][Full Text] [Related]  

  • 37. The use of immobilized yeast technology for the production of rose and white sparkling wine from grape varieties of the Zitsa region, in Greece.
    Ntagas P; Tataridis P; Fandos CM; Justamante LE; Nerantzis ET
    Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):515-9. PubMed ID: 24761468
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Yeast diversity and native vigor for flavor phenotypes.
    Carrau F; Gaggero C; Aguilar PS
    Trends Biotechnol; 2015 Mar; 33(3):148-54. PubMed ID: 25630239
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Flavour-active wine yeasts.
    Cordente AG; Curtin CD; Varela C; Pretorius IS
    Appl Microbiol Biotechnol; 2012 Nov; 96(3):601-18. PubMed ID: 22940803
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages.
    Smith BD; Divol B
    Food Microbiol; 2016 Oct; 59():161-75. PubMed ID: 27375257
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.