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 *

130 related articles for article (PubMed ID: 25296711)

  • 1. Reduction of methanol in brewed wine by the use of atmospheric and room-temperature plasma method and the combination optimization of malt with different adjuncts.
    Liang MH; Liang YJ; Chai JY; Zhou SS; Jiang JG
    J Food Sci; 2014 Nov; 79(11):M2308-14. PubMed ID: 25296711
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The study of the influence of temperature and initial glucose concentration on the fermentation process in the presence of Saccharomyces cerevisiae yeast strain immobilized on starch gels by reversed-flow gas chromatography.
    Lainioti GCh; Kapolos J; Koliadima A; Karaiskakis G
    Prep Biochem Biotechnol; 2012; 42(5):489-506. PubMed ID: 22897770
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Mutation breeding of Saccharomyces cerevisiae with lower methanol content and the effects of pectinase, cellulase and glycine in sugar cane spirits.
    Liang MH; Liang YJ; Wu XN; Zhou SS; Jiang JG
    J Sci Food Agric; 2015 Jul; 95(9):1949-55. PubMed ID: 25204269
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.
    Beltran G; Novo M; Guillamón JM; Mas A; Rozès N
    Int J Food Microbiol; 2008 Jan; 121(2):169-77. PubMed ID: 18068842
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A rapid method for simultaneously determining ethanol and methanol content in wines by full evaporation headspace gas chromatography.
    Zhang CY; Lin NB; Chai XS; Zhong-Li ; Barnes DG
    Food Chem; 2015 Sep; 183():169-72. PubMed ID: 25863625
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
    Satora P; Tuszyński T
    Food Microbiol; 2010 May; 27(3):418-24. PubMed ID: 20227608
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
    Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
    Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Culture characteristics of the atmospheric and room temperature plasma-mutated Spirulina platensis mutants in CO2 aeration culture system for biomass production.
    Tan Y; Fang M; Jin L; Zhang C; Li HP; Xing XH
    J Biosci Bioeng; 2015 Oct; 120(4):438-43. PubMed ID: 25795571
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
    Lu Y; Voon MK; Huang D; Lee PR; Liu SQ
    Appl Microbiol Biotechnol; 2017 Apr; 101(7):3005-3014. PubMed ID: 27957628
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Breeding of Methanol-Tolerant Methylobacterium extorquens AM1 by Atmospheric and Room Temperature Plasma Mutagenesis Combined With Adaptive Laboratory Evolution.
    Cui LY; Wang SS; Guan CG; Liang WF; Xue ZL; Zhang C; Xing XH
    Biotechnol J; 2018 Jun; 13(6):e1700679. PubMed ID: 29729127
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
    Howell KS; Swiegers JH; Elsey GM; Siebert TE; Bartowsky EJ; Fleet GH; Pretorius IS; de Barros Lopes MA
    FEMS Microbiol Lett; 2004 Nov; 240(2):125-9. PubMed ID: 15522498
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation.
    Kandylis P; Goula A; Koutinas AA
    J Agric Food Chem; 2008 Dec; 56(24):12037-45. PubMed ID: 19035657
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Gas chromatographic quantitative analysis of methanol in wine: operative conditions, optimization and calibration model choice.
    Caruso R; Gambino GL; Scordino M; Sabatino L; Traulo P; Gagliano G
    Nat Prod Commun; 2011 Dec; 6(12):1939-43. PubMed ID: 22312744
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Determination of methanol and fusel oils in alcohol beverages using headspace solid-phase microextraction and gas chromatography].
    Liu HH; Li YQ; Sun CJ
    Se Pu; 2002 Jan; 20(1):90-3. PubMed ID: 12541632
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Mutagenesis of Rhodobacter sphaeroides using atmospheric and room temperature plasma treatment for efficient production of coenzyme Q10.
    Zou RS; Li S; Zhang LL; Zhang C; Han YJ; Gao G; Sun X; Gong X
    J Biosci Bioeng; 2019 Jun; 127(6):698-702. PubMed ID: 30709705
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine.
    Kim DH; Hong YA; Park HD
    Biotechnol Lett; 2008 Sep; 30(9):1633-8. PubMed ID: 18414791
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Breeding L-arginine-producing strains by a novel mutagenesis method: Atmospheric and room temperature plasma (ARTP).
    Cheng G; Xu J; Xia X; Guo Y; Xu K; Su C; Zhang W
    Prep Biochem Biotechnol; 2016 Jul; 46(5):509-16. PubMed ID: 26460578
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine.
    Gil JV; Manzanares P; Genovés S; Vallés S; González-Candelas L
    Int J Food Microbiol; 2005 Aug; 103(1):57-68. PubMed ID: 16084266
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.