138 related articles for article (PubMed ID: 36586271)
1. Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine.
Wang JJ; Zhang WW; Guan ZJ; Thakur K; Hu F; Zhang JG; Wei ZJ
Food Chem; 2023 May; 409():135277. PubMed ID: 36586271
[TBL] [Abstract][Full Text] [Related]
2. Metabolomics and HS-SPME-GC-MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine.
Zhang JG; Wang JJ; Zhang WW; Guan ZJ; Thakur K; Hu F; Khan MR; Wei ZJ
Food Res Int; 2024 May; 184():114270. PubMed ID: 38609246
[TBL] [Abstract][Full Text] [Related]
3. Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics.
Wang JJ; Zhang WW; Guan ZJ; Thakur K; Hu F; Rizwan Khan M; Zhang JG; Wei ZJ
Food Chem; 2023 Dec; 428():136770. PubMed ID: 37421664
[TBL] [Abstract][Full Text] [Related]
4. Effect of
Huang M; Liu X; Li X; Sheng X; Li T; Tang W; Yu Z; Wang Y
Molecules; 2022 Nov; 27(22):. PubMed ID: 36432199
[No Abstract] [Full Text] [Related]
5. Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae.
Yan G; Zhang B; Joseph L; Waterhouse AL
Food Microbiol; 2020 Sep; 90():103460. PubMed ID: 32336379
[TBL] [Abstract][Full Text] [Related]
6. Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides.
Qi J; Zhang J; Wang K; Cheng Y; Sheng Q; Kurtovic I; Yuan Y; Yue T
Food Chem; 2024 Sep; 453():139659. PubMed ID: 38776792
[TBL] [Abstract][Full Text] [Related]
7. Effects of Solid Fermentation on
Cheng Y; Huang X; Li L; Liu L; Zhang C; Fan X; Xie Y; Zou Y; Geng Z; Huang C
Molecules; 2023 Jul; 28(14):. PubMed ID: 37513370
[TBL] [Abstract][Full Text] [Related]
8. Yeast Synthetic Biology for the Production of
Peng J; Wang L; Wang M; Du R; Qin S; Jin CY; Wei Y
Molecules; 2021 Mar; 26(6):. PubMed ID: 33804230
[TBL] [Abstract][Full Text] [Related]
9. The anti-aging activity of Lycium barbarum polysaccharide extracted by yeast fermentation: In vivo and in vitro studies.
Wang Z; Sun Q; Fang J; Wang C; Wang D; Li M
Int J Biol Macromol; 2022 Jun; 209(Pt B):2032-2041. PubMed ID: 35500780
[TBL] [Abstract][Full Text] [Related]
10. Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.
Renault P; Coulon J; de Revel G; Barbe JC; Bely M
Int J Food Microbiol; 2015 Aug; 207():40-8. PubMed ID: 26001522
[TBL] [Abstract][Full Text] [Related]
11. [Effects of different storage conditions on edible quality and antioxidant activity of Polygonatum cyrtonema flowers].
Li Y; Zhang P; Yu R; Chen RZ; Si JP; Zhang XF
Zhongguo Zhong Yao Za Zhi; 2021 Jun; 46(12):3091-3101. PubMed ID: 34467700
[TBL] [Abstract][Full Text] [Related]
12. Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines.
Liu C; Hou H; Lu X; Chen X; Fang D; Hu Q; Zhao L
J Sci Food Agric; 2021 Apr; 101(6):2328-2336. PubMed ID: 33006380
[TBL] [Abstract][Full Text] [Related]
13. Bioactive Components of
Qiang X; Xia T; Geng B; Zhao M; Li X; Zheng Y; Wang M
Molecules; 2023 Dec; 28(24):. PubMed ID: 38138534
[No Abstract] [Full Text] [Related]
14. 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]
15. The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines.
Nisiotou A; Sgouros G; Mallouchos A; Nisiotis CS; Michaelidis C; Tassou C; Banilas G
Food Res Int; 2018 Sep; 111():498-508. PubMed ID: 30007712
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
Balikci EK; Tanguler H; Jolly NP; Erten H
Yeast; 2016 Jul; 33(7):313-21. PubMed ID: 27113383
[TBL] [Abstract][Full Text] [Related]
18. Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.
Li N; Wang QQ; Xu YH; Li AH; Tao YS
Food Chem; 2020 Dec; 332():127426. PubMed ID: 32619948
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
Pietrafesa A; Capece A; Pietrafesa R; Bely M; Romano P
Yeast; 2020 Nov; 37(11):609-621. PubMed ID: 32567694
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
