BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

178 related articles for article (PubMed ID: 33341559)

  • 1. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars.
    He W; Liu S; Heponiemi P; Heinonen M; Marsol-Vall A; Ma X; Yang B; Laaksonen O
    Food Chem; 2021 May; 345():128833. PubMed ID: 33341559
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains.
    He W; Laaksonen O; Tian Y; Heinonen M; Bitz L; Yang B
    Food Chem; 2022 Mar; 373(Pt B):131437. PubMed ID: 34749087
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z; Petersen MA; Bredie WLP
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
    Pando Bedriñana R; Picinelli Lobo A; Rodríguez Madrera R; Suárez Valles B
    Food Chem; 2020 Apr; 310():125831. PubMed ID: 31787391
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J; Zhang Y; Wang Y; Ju H; Niu C; Song Z; Yuan Y; Yue T
    Int J Food Microbiol; 2020 Apr; 318():108471. PubMed ID: 31841786
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
    Laaksonen O; Kuldjärv R; Paalme T; Virkki M; Yang B
    Food Chem; 2017 Oct; 233():29-37. PubMed ID: 28530577
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.
    Picinelli Lobo A; Pando Bedriñana R; Rodríguez Madrera R; Suárez Valles B
    Food Chem; 2021 Feb; 338():127829. PubMed ID: 32818867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
    Satora P; Semik-Szczurak D; Tarko T; Bułdys A
    J Food Sci; 2018 Feb; 83(2):424-431. PubMed ID: 29369362
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM; Pietrowski Gde A; Braga CM; Rossi MJ; Ninow J; Machado Dos Santos TP; Wosiacki G; Jorge RM; Nogueira A
    J Food Sci; 2015 Jun; 80(6):C1170-7. PubMed ID: 25920613
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders.
    Lachowicz S; Oszmiański J; Uździcka M; Chmielewska J
    Molecules; 2019 Jul; 24(13):. PubMed ID: 31284529
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia.
    González Flores M; Origone AC; Rodríguez ME; Lopes CA
    Int J Food Microbiol; 2024 Feb; 412():110566. PubMed ID: 38241754
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
    Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
    Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.
    Kliks J; Kawa-Rygielska J; Gasiński A; Głowacki A; Szumny A
    Molecules; 2020 Aug; 25(16):. PubMed ID: 32764441
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation.
    Ye M; Yue T; Yuan Y
    FEMS Yeast Res; 2014 Sep; 14(6):873-82. PubMed ID: 24931623
    [TBL] [Abstract][Full Text] [Related]  

  • 16.
    Januszek M; Satora P; Wajda Ł; Tarko T
    Molecules; 2020 Jul; 25(14):. PubMed ID: 32650562
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The Quality of Ciders Depends on the Must Supplementation with Mineral Salts.
    Tarko T; Januszek M; Pater A; Sroka P; Duda-Chodak A
    Molecules; 2020 Aug; 25(16):. PubMed ID: 32785146
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider.
    Han Y; Du J
    Food Microbiol; 2023 May; 111():104195. PubMed ID: 36681399
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
    Magalhães F; Krogerus K; Vidgren V; Sandell M; Gibson B
    J Ind Microbiol Biotechnol; 2017 Aug; 44(8):1203-1213. PubMed ID: 28451838
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.