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

  • 21. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
    Meng X, Wu Q, Wang L, Wang D, Chen L, Xu Y.
    J Ind Microbiol Biotechnol; 2015 Dec; 42(12):1601-8. PubMed ID: 26323612
    [Abstract] [Full Text] [Related]

  • 22. Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae.
    Visinoni F, Zhang P, Hollywood KA, Carlin S, Vrhovsek U, Winterburn J, Delneri D.
    Appl Environ Microbiol; 2022 Dec 13; 88(23):e0150922. PubMed ID: 36377958
    [Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation.
    Ye M, Yue T, Yuan Y.
    FEMS Yeast Res; 2014 Sep 13; 14(6):873-82. PubMed ID: 24931623
    [Abstract] [Full Text] [Related]

  • 28. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars.
    He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, Yang B, Laaksonen O.
    Food Chem; 2021 May 30; 345():128833. PubMed ID: 33341559
    [Abstract] [Full Text] [Related]

  • 29.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 30. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation.
    Barbosa C, Mendes-Faia A, Mendes-Ferreira A.
    Int J Food Microbiol; 2012 Nov 15; 160(2):87-93. PubMed ID: 23177046
    [Abstract] [Full Text] [Related]

  • 31. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
    Boudreau TF, Peck GM, O'Keefe SF, Stewart AC.
    J Sci Food Agric; 2017 Jan 15; 97(2):693-704. PubMed ID: 27747891
    [Abstract] [Full Text] [Related]

  • 32. The potential for Scotch Malt Whisky flavour diversification by yeast.
    Daute M, Jack F, Walker G.
    FEMS Yeast Res; 2024 Jan 09; 24():. PubMed ID: 38684485
    [Abstract] [Full Text] [Related]

  • 33. QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.
    Eder M, Sanchez I, Brice C, Camarasa C, Legras JL, Dequin S.
    BMC Genomics; 2018 Mar 01; 19(1):166. PubMed ID: 29490607
    [Abstract] [Full Text] [Related]

  • 34. The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.
    Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A.
    J Appl Microbiol; 2010 Feb 01; 108(2):540-9. PubMed ID: 19663816
    [Abstract] [Full Text] [Related]

  • 35. Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction.
    Cordente AG, Schmidt S, Beltran G, Torija MJ, Curtin CD.
    Appl Microbiol Biotechnol; 2019 Jun 01; 103(11):4325-4336. PubMed ID: 31020380
    [Abstract] [Full Text] [Related]

  • 36. Yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in Pernambuco, Brazil.
    Nova MX, Schuler AR, Brasileiro BT, Morais MA.
    Food Microbiol; 2009 Aug 01; 26(5):460-6. PubMed ID: 19465241
    [Abstract] [Full Text] [Related]

  • 37. Bioflavoring by non-conventional yeasts in sequential beer fermentations.
    Holt S, Mukherjee V, Lievens B, Verstrepen KJ, Thevelein JM.
    Food Microbiol; 2018 Jun 01; 72():55-66. PubMed ID: 29407405
    [Abstract] [Full Text] [Related]

  • 38. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route.
    Felipe ALD, Souza CO, Santos LF, Cestari A.
    J Food Sci Technol; 2019 Nov 01; 56(11):4966-4971. PubMed ID: 31741520
    [Abstract] [Full Text] [Related]

  • 39. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts.
    Kelanne N, Yang B, Liljenbäck L, Laaksonen O.
    J Agric Food Chem; 2020 Sep 16; 68(37):10128-10141. PubMed ID: 32805115
    [Abstract] [Full Text] [Related]

  • 40. Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead.
    Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE.
    Antioxidants (Basel); 2023 Jul 19; 12(7):. PubMed ID: 37507995
    [Abstract] [Full Text] [Related]

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