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 *

142 related articles for article (PubMed ID: 38431337)

  • 1. Targeted
    Vion C; Le Mao I; Yeramian N; Muro M; Bernard M; Da Costa G; Richard T; Marullo P
    Food Microbiol; 2024 Jun; 120():104463. PubMed ID: 38431337
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines.
    Pérez D; Denat M; Heras JM; Guillamón JM; Ferreira V; Querol A
    Int J Food Microbiol; 2022 Mar; 365():109554. PubMed ID: 35093767
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Beyond S. cerevisiae for winemaking: Fermentation-related trait diversity in the genus Saccharomyces.
    Álvarez R; Garces F; Louis EJ; Dequin S; Camarasa C
    Food Microbiol; 2023 Aug; 113():104270. PubMed ID: 37098430
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation.
    Vion C; Muro M; Bernard M; Richard B; Valentine F; Yeramian N; Masneuf-Pomarède I; Tempère S; Marullo P
    Food Microbiol; 2023 Jun; 112():104209. PubMed ID: 36906297
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
    Vilela-Moura A; Schuller D; Mendes-Faia A; Silva RD; Chaves SR; Sousa MJ; Côrte-Real M
    Appl Microbiol Biotechnol; 2011 Jan; 89(2):271-80. PubMed ID: 20931186
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
    Tosi E; Azzolini M; Guzzo F; Zapparoli G
    J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.
    Csoma H; Zakany N; Capece A; Romano P; Sipiczki M
    Int J Food Microbiol; 2010 Jun; 140(2-3):239-48. PubMed ID: 20413169
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
    Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
    Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae.
    Curiel JA; Salvadó Z; Tronchoni J; Morales P; Rodrigues AJ; Quirós M; Gonzalez R
    Microb Cell Fact; 2016 Sep; 15(1):156. PubMed ID: 27627879
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P; Romani C; Lencioni L; Comitini F; Gobbi M; Mannazzu I; Ciani M
    Int J Food Microbiol; 2011 Jun; 147(3):170-80. PubMed ID: 21531033
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes.
    Bellon JR; Yang F; Day MP; Inglis DL; Chambers PJ
    Appl Microbiol Biotechnol; 2015 Oct; 99(20):8597-609. PubMed ID: 26099331
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions.
    Guindal AM; Morales P; Tronchoni J; Gonzalez R
    Food Microbiol; 2023 Oct; 115():104344. PubMed ID: 37567627
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.
    Peris D; Pérez-Través L; Belloch C; Querol A
    Food Microbiol; 2016 Feb; 53(Pt B):31-40. PubMed ID: 26678127
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
    J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.