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PUBMED FOR HANDHELDS

Journal Abstract Search

398 related items for PubMed ID: 22417507

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  • 2. A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine.
    Navarrete-Bolaños JL, Fato-Aldeco E, Gutiérrez-Moreno K, Botello-Álvarez JE, Jiménez-Islas H, Rico-Martínez R.
    J Food Sci; 2013 Oct; 78(10):M1560-M1568. PubMed ID: 24032574
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  • 6. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
    García-Llobodanin L, Achaerandio I, Ferrando M, Güell C, López F.
    J Agric Food Chem; 2007 May 02; 55(9):3462-8. PubMed ID: 17394335
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  • 12. Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
    Blanco P, Mirás-Avalos JM, Suárez V, Orriols I.
    Food Sci Technol Int; 2013 Apr 02; 19(2):177-86. PubMed ID: 23426720
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  • 13. The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
    Duarte WF, Amorim JC, Schwan RF.
    Antonie Van Leeuwenhoek; 2013 Jan 02; 103(1):175-94. PubMed ID: 22911390
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  • 14. Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
    Nyanga LK, Nout MJ, Smid EJ, Boekhout T, Zwietering MH.
    Int J Food Microbiol; 2013 Sep 16; 166(3):426-32. PubMed ID: 24029027
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  • 16. Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice.
    Essa HA, Salama MF.
    Nahrung; 2002 Aug 16; 46(4):245-50. PubMed ID: 12224419
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  • 18. Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
    Lu Y, Voon MK, Huang D, Lee PR, Liu SQ.
    Appl Microbiol Biotechnol; 2017 Apr 16; 101(7):3005-3014. PubMed ID: 27957628
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  • 19. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.
    Callejon RM, Clavijo A, Ortigueira P, Troncoso AM, Paneque P, Morales ML.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):68-75. PubMed ID: 20103145
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  • 20. Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines.
    Barrajón N, Capece A, Arévalo-Villena M, Briones A, Romano P.
    Food Microbiol; 2011 Aug 15; 28(5):1080-6. PubMed ID: 21569955
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