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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

195 related items for PubMed ID: 20937538

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. An organoleptic survey of meads made with lactic acid-producing yeasts.
    Peepall C, Nickens DG, Vinciguerra J, Bochman ML.
    Food Microbiol; 2019 Sep; 82():398-408. PubMed ID: 31027799
    [Abstract] [Full Text] [Related]

  • 4. Mead production: tradition versus modernity.
    Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.
    Adv Food Nutr Res; 2011 Sep; 63():101-18. PubMed ID: 21867893
    [Abstract] [Full Text] [Related]

  • 5. Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation.
    Bednarek M, Szwengiel A, Flórez AB, Czarnecki Z, Mayo B.
    Food Microbiol; 2019 Sep; 82():294-302. PubMed ID: 31027786
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
    Prestianni R, Matraxia M, Naselli V, Pirrone A, Badalamenti N, Ingrassia M, Gaglio R, Settanni L, Columba P, Maggio A, Bruno M, Francesca N, Moschetti G, Alfonzo A.
    Food Microbiol; 2022 Oct; 107():104064. PubMed ID: 35953174
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G.
    Int J Food Microbiol; 2017 Nov 16; 261():62-72. PubMed ID: 28992516
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Characterizing the chemical and sensory profiles of traditional American meads.
    Senn K, Cantu A, Heymann H.
    J Food Sci; 2021 Mar 16; 86(3):1048-1057. PubMed ID: 33527386
    [Abstract] [Full Text] [Related]

  • 16. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
    de Souza HF, Bessa MS, Gonçalves VDDP, Dos Santos JV, Pinheiro C, das Chagas EGL, de Carvalho MV, Brandi IV, Kamimura ES.
    Food Sci Technol Int; 2024 Oct 16; 30(7):603-613. PubMed ID: 36883202
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
    Magalhães F, Krogerus K, Vidgren V, Sandell M, Gibson B.
    J Ind Microbiol Biotechnol; 2017 Aug 16; 44(8):1203-1213. PubMed ID: 28451838
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.