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Journal Abstract Search

1491 related items for PubMed ID: 22189021

  • 1. The microbial ecology of wine grape berries.
    Barata A, Malfeito-Ferreira M, Loureiro V.
    Int J Food Microbiol; 2012 Feb 15; 153(3):243-59. PubMed ID: 22189021
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  • 2. Changes in sour rotten grape berry microbiota during ripening and wine fermentation.
    Barata A, Malfeito-Ferreira M, Loureiro V.
    Int J Food Microbiol; 2012 Mar 15; 154(3):152-61. PubMed ID: 22277696
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  • 4. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes.
    Lleixà J, Kioroglou D, Mas A, Portillo MDC.
    Int J Food Microbiol; 2018 Sep 20; 281():36-46. PubMed ID: 29807290
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  • 5. New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.
    Barata A, Santos SC, Malfeito-Ferreira M, Loureiro V.
    Microb Ecol; 2012 Aug 20; 64(2):416-30. PubMed ID: 22438040
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  • 7. Yeast species associated with wine grapes in China.
    Li SS, Cheng C, Li Z, Chen JY, Yan B, Han BZ, Reeves M.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):85-90. PubMed ID: 20116124
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  • 11. Fungi and mycotoxins in vineyards and grape products.
    Hocking AD, Leong SL, Kazi BA, Emmett RW, Scott ES.
    Int J Food Microbiol; 2007 Oct 20; 119(1-2):84-8. PubMed ID: 17765989
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  • 12. Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins.
    Rousseaux S, Diguta CF, Radoï-Matei F, Alexandre H, Guilloux-Bénatier M.
    Food Microbiol; 2014 Apr 20; 38():104-21. PubMed ID: 24290633
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  • 14. Ochratoxin A-producing fungi from grapes intended for liqueur wine production.
    Gómez C, Bragulat MR, Abarca ML, Mínguez S, Cabañes FJ.
    Food Microbiol; 2006 Sep 20; 23(6):541-5. PubMed ID: 16943049
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  • 15. Yeasts found in vineyards and wineries.
    Varela C, Borneman AR.
    Yeast; 2017 Mar 20; 34(3):111-128. PubMed ID: 27813152
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