BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

334 related articles for article (PubMed ID: 33530641)

  • 1. Influence of Non-
    Tufariello M; Fragasso M; Pico J; Panighel A; Castellarin SD; Flamini R; Grieco F
    Molecules; 2021 Jan; 26(3):. PubMed ID: 33530641
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts.
    Escribano-Viana R; González-Arenzana L; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
    Food Res Int; 2018 Oct; 112():17-24. PubMed ID: 30131125
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
    Binati RL; Lemos Junior WJF; Luzzini G; Slaghenaufi D; Ugliano M; Torriani S
    Int J Food Microbiol; 2020 Apr; 318():108470. PubMed ID: 31841784
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
    Sun SY; Gong HS; Jiang XM; Zhao YP
    Food Microbiol; 2014 Dec; 44():15-23. PubMed ID: 25084640
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
    Castrillo D; Rabuñal E; Neira N; Blanco P
    FEMS Yeast Res; 2019 Nov; 19(7):. PubMed ID: 31584676
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones.
    Escribano R; González-Arenzana L; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
    J Appl Microbiol; 2018 Jun; 124(6):1521-1531. PubMed ID: 29457321
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines.
    Zhang B; Tang C; Yang D; Liu H; Xue J; Duan C; Yan G
    Food Chem; 2022 Jan; 368():130807. PubMed ID: 34411859
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
    Porter TJ; Divol B; Setati ME
    Int J Food Microbiol; 2019 Feb; 290():273-287. PubMed ID: 30412799
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains.
    Seguinot P; Bloem A; Brial P; Meudec E; Ortiz-Julien A; Camarasa C
    Int J Food Microbiol; 2020 Mar; 316():108441. PubMed ID: 31778839
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.
    Sadoudi M; Tourdot-Maréchal R; Rousseaux S; Steyer D; Gallardo-Chacón JJ; Ballester J; Vichi S; Guérin-Schneider R; Caixach J; Alexandre H
    Food Microbiol; 2012 Dec; 32(2):243-53. PubMed ID: 22986187
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Outlining the influence of non-conventional yeasts in wine ageing over lees.
    Belda I; Navascués E; Marquina D; Santos A; Calderón F; Benito S
    Yeast; 2016 Jul; 33(7):329-38. PubMed ID: 27017923
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L; Comitini F; Ciani M
    Food Microbiol; 2018 Sep; 74():100-106. PubMed ID: 29706323
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-
    Liu S; Laaksonen O; Marsol-Vall A; Zhu B; Yang B
    J Agric Food Chem; 2020 Mar; 68(11):3626-3637. PubMed ID: 32118429
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
    Shekhawat K; Bauer FF; Setati ME
    Appl Microbiol Biotechnol; 2017 Mar; 101(6):2479-2491. PubMed ID: 27913851
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation.
    Balmaseda A; Rozès N; Leal MÁ; Bordons A; Reguant C
    Int J Food Microbiol; 2021 Jan; 337():108954. PubMed ID: 33202298
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine.
    Velázquez R; Zamora E; Álvarez ML; Ramírez M
    Int J Food Microbiol; 2019 Jan; 289():134-144. PubMed ID: 30240984
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions.
    Su Y; Seguinot P; Sanchez I; Ortiz-Julien A; Heras JM; Querol A; Camarasa C; Guillamón JM
    Food Microbiol; 2020 Feb; 85():103287. PubMed ID: 31500707
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 17.