309 related articles for article (PubMed ID: 27957628)
1. 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]
2. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
Food Chem; 2017 Jan; 215():209-18. PubMed ID: 27542469
[TBL] [Abstract][Full Text] [Related]
3. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
Appl Microbiol Biotechnol; 2016 Oct; 100(20):8877-88. PubMed ID: 27405438
[TBL] [Abstract][Full Text] [Related]
4. Induction of simultaneous and sequential malolactic fermentation in durian wine.
Taniasuri F; Lee PR; Liu SQ
Int J Food Microbiol; 2016 Aug; 230():1-9. PubMed ID: 27104664
[TBL] [Abstract][Full Text] [Related]
5. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
Lu Y; Huang D; Lee PR; Liu SQ
J Sci Food Agric; 2016 Mar; 96(5):1511-21. PubMed ID: 25966435
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Rollero S; Bloem A; Camarasa C; Sanchez I; Ortiz-Julien A; Sablayrolles JM; Dequin S; Mouret JR
Appl Microbiol Biotechnol; 2015 Mar; 99(5):2291-304. PubMed ID: 25412578
[TBL] [Abstract][Full Text] [Related]
8. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.
Vilanova M; Sieiro C
J Ind Microbiol Biotechnol; 2006 Nov; 33(11):929-33. PubMed ID: 16909266
[TBL] [Abstract][Full Text] [Related]
9. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
Stribny J; Gamero A; Pérez-Torrado R; Querol A
Int J Food Microbiol; 2015 Jul; 205():41-6. PubMed ID: 25886016
[TBL] [Abstract][Full Text] [Related]
10. Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
Zhu J; Chen F; Wang L; Niu Y; Shu C; Chen H; Xiao Z
J Agric Food Chem; 2015 Feb; 63(7):1939-47. PubMed ID: 25620380
[TBL] [Abstract][Full Text] [Related]
11. Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.
Fariña L; Medina K; Urruty M; Boido E; Dellacassa E; Carrau F
Food Chem; 2012 Sep; 134(2):933-9. PubMed ID: 23107710
[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. Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae.
Mouret JR; Cadiere A; Aguera E; Rollero S; Ortiz-Julien A; Sablayrolles JM; Dequin S
Yeast; 2015 Jan; 32(1):257-69. PubMed ID: 24989462
[TBL] [Abstract][Full Text] [Related]
14. Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Rodríguez-Lerma GK; Gutiérrez-Moreno K; Cárdenas-Manríquez M; Botello-Álvarez E; Jiménez-Islas H; Rico-Martínez R; Navarrete-Bolaños JL
J Food Sci; 2011 Aug; 76(6):M346-52. PubMed ID: 22417507
[TBL] [Abstract][Full Text] [Related]
15. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of
Liu PT; Duan CQ; Yan GL
Molecules; 2019 Feb; 24(3):. PubMed ID: 30717212
[TBL] [Abstract][Full Text] [Related]
16. Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures.
Gamero A; Tronchoni J; Querol A; Belloch C
J Appl Microbiol; 2013 May; 114(5):1405-14. PubMed ID: 23294204
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.
Peng B; Li F; Cui L; Guo Y
J Food Sci; 2015 Dec; 80(12):S2937-43. PubMed ID: 26509667
[TBL] [Abstract][Full Text] [Related]
19. A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast.
Lu Y; Putra SD; Liu SQ
Int J Food Microbiol; 2018 Jan; 265():1-8. PubMed ID: 29107841
[TBL] [Abstract][Full Text] [Related]
20. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.
Lu Y; Voon MKW; Chua JY; Huang D; Lee PR; Liu SQ
Appl Microbiol Biotechnol; 2017 Nov; 101(21):7853-7863. PubMed ID: 28942463
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
