BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

269 related articles for article (PubMed ID: 27014203)

  • 1. Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.
    Canonico L; Comitini F; Oro L; Ciani M
    Front Microbiol; 2016; 7():278. PubMed ID: 27014203
    [TBL] [Abstract][Full Text] [Related]  

  • 2.
    Canonico L; Galli E; Agarbati A; Comitini F; Ciani M
    Foods; 2021 May; 10(5):. PubMed ID: 34064665
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
    Contreras A; Curtin C; Varela C
    Appl Microbiol Biotechnol; 2015 Feb; 99(4):1885-95. PubMed ID: 25388943
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C; Barker A; Tran T; Borneman A; Curtin C
    Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
    Canonico L; Solomon M; Comitini F; Ciani M; Varela C
    Food Microbiol; 2019 Dec; 84():103247. PubMed ID: 31421773
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing.
    Hranilovic A; Gambetta JM; Jeffery DW; Grbin PR; Jiranek V
    Int J Food Microbiol; 2020 Sep; 329():108651. PubMed ID: 32512285
    [TBL] [Abstract][Full Text] [Related]  

  • 7.
    Canonico L; Comitini F; Ciani M
    Foods; 2019 Sep; 8(9):. PubMed ID: 31480605
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C; Sengler F; Solomon M; Curtin C
    Food Chem; 2016 Oct; 209():57-64. PubMed ID: 27173534
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A Rapid Method for Selecting Non-
    Zhu X; Navarro Y; Mas A; Torija MJ; Beltran G
    Microorganisms; 2020 May; 8(5):. PubMed ID: 32369912
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
    Contreras A; Hidalgo C; Henschke PA; Chambers PJ; Curtin C; Varela C
    Appl Environ Microbiol; 2014 Mar; 80(5):1670-8. PubMed ID: 24375129
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation.
    Ferrando N; Araque I; Ortís A; Thornes G; Bautista-Gallego J; Bordons A; Reguant C
    Food Res Int; 2020 Dec; 138(Pt B):109779. PubMed ID: 33288165
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP; Mestre MV; Kuchen B; Toro ME; Mercado LA; Vazquez F; Combina M
    Int J Food Microbiol; 2019 Jan; 289():40-48. PubMed ID: 30196180
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.
    Englezos V; Rantsiou K; Cravero F; Torchio F; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
    Appl Microbiol Biotechnol; 2016 Jun; 100(12):5515-26. PubMed ID: 26960321
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation.
    Milanovic V; Ciani M; Oro L; Comitini F
    Microb Cell Fact; 2012 Feb; 11():18. PubMed ID: 22305374
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of Sequential Inoculation with the Non-
    Muñoz-Redondo JM; Puertas B; Cantos-Villar E; Jiménez-Hierro MJ; Carbú M; Garrido C; Ruiz-Moreno MJ; Moreno-Rojas JM
    J Agric Food Chem; 2021 Feb; 69(5):1598-1609. PubMed ID: 33507745
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae.
    Carbon HN; Aplin JJ; Jiang GZ; Gibney PA; Edwards CG
    Food Microbiol; 2023 Sep; 114():104308. PubMed ID: 37290869
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
    J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K; Boido E; Fariña L; Gioia O; Gomez ME; Barquet M; Gaggero C; Dellacassa E; Carrau F
    Food Chem; 2013 Dec; 141(3):2513-21. PubMed ID: 23870989
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
    Hu K; Jin GJ; Xu YH; Tao YS
    Food Res Int; 2018 Jun; 108():119-127. PubMed ID: 29735040
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine.
    Nisiotou A; Mallouchos A; Tassou C; Banilas G
    Front Microbiol; 2019; 10():1712. PubMed ID: 31402907
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.