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 *

147 related articles for article (PubMed ID: 37097503)

  • 1. Oenological characteristics of two indigenous Starmerella bacillaris strains isolated from Chinese wine regions.
    Li R; Liu Y; Zheng J; Xu M; Wang H; Sun C; Cai S; Guo X; Wu X; Chen Y
    Appl Microbiol Biotechnol; 2023 Jun; 107(11):3717-3727. PubMed ID: 37097503
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V; Rantsiou K; Cravero F; Torchio F; Pollon M; Fracassetti D; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
    Food Chem; 2018 Aug; 257():350-360. PubMed ID: 29622221
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Color Stabilization of Apulian Red Wines through the Sequential Inoculation of
    Velenosi M; Crupi P; Perniola R; Marsico AD; Salerno A; Alexandre H; Archidiacono N; Ventura M; Cardone MF
    Molecules; 2021 Feb; 26(4):. PubMed ID: 33572140
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation.
    Russo P; Englezos V; Capozzi V; Pollon M; Río Segade S; Rantsiou K; Spano G; Cocolin L
    Food Res Int; 2020 Aug; 134():109246. PubMed ID: 32517918
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
    Lemos Junior WJF; Nadai C; Crepalde LT; de Oliveira VS; de Matos AD; Giacomini A; Corich V
    Int J Food Microbiol; 2019 Aug; 303():1-8. PubMed ID: 31102962
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.
    Englezos V; Rantsiou K; Torchio F; Rolle L; Gerbi V; Cocolin L
    Int J Food Microbiol; 2015 Apr; 199():33-40. PubMed ID: 25625909
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of monovarietal Sangiovese wines.
    Mangani S; Buscioni G; Guerrini S; Granchi L
    Yeast; 2020 Sep; 37(9-10):549-557. PubMed ID: 32410256
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Contribution of
    Perpetuini G; Rossetti AP; Battistelli N; Zulli C; Piva A; Arfelli G; Corsetti A; Tofalo R
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900619
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Use of
    Zhang BQ; Luan Y; Duan CQ; Yan GL
    Front Microbiol; 2018; 9():606. PubMed ID: 29674999
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine.
    Wang C; Liang S; Yang J; Wu C; Qiu S
    Food Res Int; 2022 Sep; 159():111580. PubMed ID: 35940784
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
    Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
    Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.