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Journal Abstract Search

212 related items for PubMed ID: 18541168

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  • 5. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
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  • 9. Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. Diversity of Saccharomyces strains from Amarone wine.
    Torriani S, Zapparoli G, Suzzi G.
    Antonie Van Leeuwenhoek; 1999 Apr 02; 75(3):207-15. PubMed ID: 10427409
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  • 13. Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça.
    Silva CL, Vianna CR, Cadete RM, Santos RO, Gomes FC, Oliveira ES, Rosa CA.
    Int J Food Microbiol; 2009 May 31; 131(2-3):203-10. PubMed ID: 19329211
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  • 18. Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.
    Osorio-Cadavid E, Chaves-López C, Tofalo R, Paparella A, Suzzi G.
    Food Microbiol; 2008 Sep 31; 25(6):771-7. PubMed ID: 18620968
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  • 20. Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
    Satora P, Tuszyński T.
    Food Microbiol; 2010 May 31; 27(3):418-24. PubMed ID: 20227608
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