BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

219 related articles for article (PubMed ID: 34165824)

  • 1. The influence of selected indigenous yeasts on Pinot Noir wine colour properties.
    Topić Božič J; Butinar L; Antalick G; Sternad Lemut M; Martelanc M; Albreht A; Korte D; Mozetič Vodopivec B
    J Sci Food Agric; 2022 Jan; 102(2):664-672. PubMed ID: 34165824
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines.
    McCullough KS; Yang Y; Lindsay MA; Culley N; Deed RC
    Yeast; 2023 Oct; 40(10):493-505. PubMed ID: 37649428
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.
    Carew AL; Close DC; Dambergs RG
    J Appl Microbiol; 2015 Jun; 118(6):1385-94. PubMed ID: 25728037
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Application of MALDI-TOF analysis to reveal diversity and dynamics of winemaking yeast species in wild-fermented, organically produced, New Zealand Pinot Noir wine.
    Zhang J; Plowman JE; Tian B; Clerens S; On SLW
    Food Microbiol; 2021 Oct; 99():103824. PubMed ID: 34119109
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae.
    van Rensburg P; Strauss ML; Lambrechts MG; Cordero Otero RR; Pretorius IS
    J Appl Microbiol; 2007 Dec; 103(6):2248-57. PubMed ID: 18045408
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour.
    Louw C; La Grange D; Pretorius IS; van Rensburg P
    J Biotechnol; 2006 Oct; 125(4):447-61. PubMed ID: 16644051
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.
    Chen K; Escott C; Loira I; Del Fresno JM; Morata A; Tesfaye W; Calderon F; Suárez-Lepe JA; Han S; Benito S
    Food Microbiol; 2018 Feb; 69():51-63. PubMed ID: 28941909
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation.
    Sternad Lemut M; Trost K; Sivilotti P; Arapitsas P; Vrhovsek U
    J Sci Food Agric; 2013 Dec; 93(15):3670-81. PubMed ID: 23765518
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V; Rantsiou K; Cravero F; Torchio F; Giacosa S; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
    Food Res Int; 2018 Jul; 109():298-309. PubMed ID: 29803453
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
    Brizuela NS; Bravo-Ferrada BM; Pozo-Bayón MÁ; Semorile L; Elizabeth Tymczyszyn E
    Food Res Int; 2018 Apr; 106():22-28. PubMed ID: 29579921
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.
    Escott C; Morata A; Loira I; Tesfaye W; Suarez-Lepe JA
    J Appl Microbiol; 2016 Nov; 121(5):1346-1356. PubMed ID: 27511798
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.
    Morata A; Benito S; Loira I; Palomero F; González MC; Suárez-Lepe JA
    Int J Food Microbiol; 2012 Sep; 159(1):47-53. PubMed ID: 22921967
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.
    Lopes CA; Rodríguez ME; Sangorrín M; Querol A; Caballero AC
    J Ind Microbiol Biotechnol; 2007 Feb; 34(2):139-49. PubMed ID: 17008994
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state.
    Aplin JJ; Edwards CG
    J Sci Food Agric; 2021 Mar; 101(4):1715-1719. PubMed ID: 32869309
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Indigenous Non-
    Gao P; Peng S; Sam FE; Zhu Y; Liang L; Li M; Wang J
    Front Microbiol; 2022; 13():845837. PubMed ID: 35633724
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 11.