171 related articles for article (PubMed ID: 32112412)
21. Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast.
Athanasiadis I; Boskou D; Kanellaki M; Koutinas AA
J Agric Food Chem; 1999 Oct; 47(10):4474-7. PubMed ID: 10552836
[TBL] [Abstract][Full Text] [Related]
22. Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine.
Agouridis N; Kopsahelis N; Plessas S; Koutinas AA; Kanellaki M
Bioresour Technol; 2008 Dec; 99(18):9017-20. PubMed ID: 18501594
[TBL] [Abstract][Full Text] [Related]
23. Diversity and dynamics of bacterial and fungal communities in cider for distillation.
Misery B; Legendre P; Rue O; Bouchart V; Guichard H; Laplace JM; Cretenet M
Int J Food Microbiol; 2021 Feb; 339():108987. PubMed ID: 33321431
[TBL] [Abstract][Full Text] [Related]
24. Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactose.
Soupioni M; Golfinopoulos A; Kanellaki M; Koutinas AA
Bioresour Technol; 2013 Oct; 145():326-30. PubMed ID: 23385156
[TBL] [Abstract][Full Text] [Related]
25. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts.
del Campo G; Berregi I; Santos JI; Dueñas M; Irastorza A
Bioresour Technol; 2008 May; 99(8):2857-63. PubMed ID: 17706419
[TBL] [Abstract][Full Text] [Related]
26. Scale-up of thermally dried kefir production as starter culture for hard-type cheese making: an economic evaluation.
Koutinas AA; Bekatorou A; Katechaki E; Dimitrellou D; Kopsahelis N; Papapostolou H; Panas P; Sideris K; Kallis M; Bosnea LA; Koliopoulos D; Sotiropoulos P; Panteli A; Kourkoutas Y; Kanellaki M; Soupioni M
Appl Biochem Biotechnol; 2010 Mar; 160(6):1734-43. PubMed ID: 19449152
[TBL] [Abstract][Full Text] [Related]
27. Kefir immobilized on corn grains as biocatalyst for lactic acid fermentation and sourdough bread making.
Plessas S; Alexopoulos A; Bekatorou A; Bezirtzoglou E
J Food Sci; 2012 Dec; 77(12):C1256-62. PubMed ID: 23170776
[TBL] [Abstract][Full Text] [Related]
28. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Pires AF; Marnotes NG; Bella A; Viegas J; Gomes DM; Henriques MHF; Pereira CJD
J Sci Food Agric; 2021 Jan; 101(2):555-563. PubMed ID: 32672836
[TBL] [Abstract][Full Text] [Related]
29. Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.
Beezer RP; Mattinson DS; Fellman JK; Ewing BL; Edwards CG
J Sci Food Agric; 2019 Oct; 99(13):5792-5798. PubMed ID: 31162672
[TBL] [Abstract][Full Text] [Related]
30. Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
Kourkoutas Y; Kandylis P; Panas P; Dooley JS; Nigam P; Koutinas AA
Appl Environ Microbiol; 2006 Sep; 72(9):6124-35. PubMed ID: 16957238
[TBL] [Abstract][Full Text] [Related]
31. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.
Cousin FJ; Le Guellec R; Chuat V; Dalmasso M; Laplace JM; Cretenet M
Int J Food Microbiol; 2019 Feb; 291():17-24. PubMed ID: 30428422
[TBL] [Abstract][Full Text] [Related]
32. Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material.
Kourkoutas Y; Psarianos C; Koutinas AA; Kanellaki M; Banat IM; Marchant R
J Agric Food Chem; 2002 Apr; 50(9):2543-7. PubMed ID: 11958619
[TBL] [Abstract][Full Text] [Related]
33. Industrial scale pilot plant operation by Kefir yeast cells immobilized on delignified cellulosic material for whey treatment.
Athanasiadis I; Papavasileiou G; Boskou D; Koutinas AA; Kanellaki M
Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):461-4. PubMed ID: 24757786
[TBL] [Abstract][Full Text] [Related]
34. Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.
Sánchez A; de Revel G; Antalick G; Herrero M; García LA; Díaz M
J Ind Microbiol Biotechnol; 2014 May; 41(5):853-67. PubMed ID: 24633582
[TBL] [Abstract][Full Text] [Related]
35. Low-temperature brewing by freeze-dried immobilized cells on gluten pellets.
Bekatorou A; Koutinas AA; Psarianos K; Kanellaki M
J Agric Food Chem; 2001 Jan; 49(1):373-7. PubMed ID: 11170601
[TBL] [Abstract][Full Text] [Related]
36. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
Kim DH; Lee SB; Jeon JY; Park HD
Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
[TBL] [Abstract][Full Text] [Related]
37. Fermentation efficiency of thermally dried kefir.
Papapostolou H; Bosnea LA; Koutinas AA; Kanellaki M
Bioresour Technol; 2008 Oct; 99(15):6949-56. PubMed ID: 18291639
[TBL] [Abstract][Full Text] [Related]
38. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.
Al Daccache M; Koubaa M; Maroun RG; Salameh D; Louka N; Vorobiev E
Molecules; 2020 Aug; 25(16):. PubMed ID: 32823772
[TBL] [Abstract][Full Text] [Related]
39. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.
Lee SB; Kim DH; Park HD
Appl Microbiol Biotechnol; 2016 Sep; 100(18):7853-63. PubMed ID: 27079573
[TBL] [Abstract][Full Text] [Related]
40. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
Nešpor J; Karabín M; Štulíková K; Dostálek P
Molecules; 2019 Jun; 24(11):. PubMed ID: 31167477
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]