These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

236 related articles for article (PubMed ID: 36959102)

  • 1. Characterization of Indigenous Non-
    Castrillo D; Blanco P
    Front Biosci (Elite Ed); 2023 Jan; 15(1):1. PubMed ID: 36959102
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 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. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking.
    Binati RL; Innocente G; Gatto V; Celebrin A; Polo M; Felis GE; Torriani S
    Food Res Int; 2019 Aug; 122():432-442. PubMed ID: 31229097
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production.
    Tofalo R; Perpetuini G; Rossetti AP; Gaggiotti S; Piva A; Olivastri L; Cichelli A; Compagnone D; Arfelli G
    Food Microbiol; 2022 Dec; 108():104097. PubMed ID: 36088113
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. Nitrogen Preferences during Alcoholic Fermentation of Different Non-
    Roca-Mesa H; Sendra S; Mas A; Beltran G; Torija MJ
    Microorganisms; 2020 Jan; 8(2):. PubMed ID: 31979188
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biocompatibility in Ternary Fermentations With
    Vaquero C; Loira I; Heras JM; Carrau F; González C; Morata A
    Front Microbiol; 2021; 12():656262. PubMed ID: 33995319
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with
    Jiang X; Lu Y; Liu SQ
    Microorganisms; 2020 Feb; 8(3):. PubMed ID: 32106517
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation.
    Serafino G; Di Gianvito P; Giacosa S; Škrab D; Cocolin L; Englezos V; Rantsiou K
    Food Res Int; 2023 Aug; 170():113005. PubMed ID: 37316074
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Preliminary Study on Yeasts Associated with the Production of "Tostado"-a Traditional Sweet Wine from Galicia (NW Spain).
    Castrillo D; Blanco P
    Front Biosci (Elite Ed); 2024 Mar; 16(1):10. PubMed ID: 38538529
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations.
    Englezos V; Pollon M; Rantsiou K; Ortiz-Julien A; Botto R; Río Segade S; Giacosa S; Rolle L; Cocolin L
    Food Res Int; 2019 Aug; 122():392-401. PubMed ID: 31229092
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
    Englezos V; Cocolin L; Rantsiou K; Ortiz-Julien A; Bloem A; Dequin S; Camarasa C
    Appl Environ Microbiol; 2018 Aug; 84(16):. PubMed ID: 29858207
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge.
    Vicente J; Kelanne N; Rodrigo-Burgos L; Navascués E; Calderón F; Santos A; Marquina D; Yang B; Benito S
    FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 36494201
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts.
    Tofalo R; Patrignani F; Lanciotti R; Perpetuini G; Schirone M; Di Gianvito P; Pizzoni D; Arfelli G; Suzzi G
    Front Microbiol; 2016; 7():610. PubMed ID: 27199939
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.