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Journal Abstract Search

244 related items for PubMed ID: 16869898

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  • 5. Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter.
    Patrignani F, Ndagijimana M, Belletti N, Gardini F, Vernocchi P, Lanciotti R.
    J Food Prot; 2012 Mar; 75(3):591-6. PubMed ID: 22410237
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  • 6. Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
    Ruiz P, Izquierdo PM, Seseña S, García E, Palop ML.
    J Food Sci; 2012 Oct; 77(10):M579-85. PubMed ID: 22924897
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  • 8. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.
    Solieri L, Genova F, De Paola M, Giudici P.
    J Appl Microbiol; 2010 Jan; 108(1):285-98. PubMed ID: 19614854
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  • 15. Potential of wine-associated lactic acid bacteria to degrade biogenic amines.
    García-Ruiz A, González-Rompinelli EM, Bartolomé B, Moreno-Arribas MV.
    Int J Food Microbiol; 2011 Aug 02; 148(2):115-20. PubMed ID: 21641669
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  • 16. Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
    Hernandez T, Estrella I, Pérez-Gordo M, Alegría EG, Tenorio C, Ruiz-Larrrea F, Moreno-Arribas MV.
    J Agric Food Chem; 2007 Jun 27; 55(13):5260-6. PubMed ID: 17530768
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  • 20. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A, Samoticha J, Chmielewska J.
    J Food Sci; 2020 Apr 27; 85(4):1070-1081. PubMed ID: 32125714
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