196 related articles for article (PubMed ID: 34520974)
1. Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts.
Kelanne NM; Siegmund B; Metz T; Yang B; Laaksonen O
Food Chem; 2022 Feb; 370():131049. PubMed ID: 34520974
[TBL] [Abstract][Full Text] [Related]
2. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with
Kelanne N; Yang B; Liljenbäck L; Laaksonen O
J Agric Food Chem; 2020 Sep; 68(37):10128-10141. PubMed ID: 32805115
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without
Chitarrini G; Debiasi L; Stuffer M; Ueberegger E; Zehetner E; Jaeger H; Robatscher P; Conterno L
Molecules; 2020 Apr; 25(8):. PubMed ID: 32326547
[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. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage.
Chua JY; Lu Y; Liu SQ
Food Microbiol; 2018 Dec; 76():533-542. PubMed ID: 30166185
[TBL] [Abstract][Full Text] [Related]
13. Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
Van Mullem JJ; Zhang J; Dias DR; Schwan RF
Braz J Microbiol; 2022 Dec; 53(4):2173-2184. PubMed ID: 36269554
[TBL] [Abstract][Full Text] [Related]
14. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
Canonico L; Solomon M; Comitini F; Ciani M; Varela C
Food Microbiol; 2019 Dec; 84():103247. PubMed ID: 31421773
[TBL] [Abstract][Full Text] [Related]
15. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).
Alonso González E; Torrado Agrasar A; Pastrana Castro LM; Orriols Fernández I; Pérez Guerra N
J Agric Food Chem; 2010 Feb; 58(4):2529-35. PubMed ID: 20102198
[TBL] [Abstract][Full Text] [Related]
16. Diversity of Volatile Aroma Compound Composition Produced by Non-
Delač Salopek D; Horvat I; Hranilović A; Plavša T; Radeka S; Pasković I; Lukić I
Foods; 2022 Oct; 11(19):. PubMed ID: 36230163
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii.
He W; Tian Y; Liu S; Vaateri L; Ma X; Haikonen T; Yang B; Laaksonen O
Food Chem; 2023 Oct; 422():136184. PubMed ID: 37148850
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]