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Journal Abstract Search

116 related items for PubMed ID: 23856495

  • 1. Optimization of mead production using response surface methodology.
    Gomes T, Barradas C, Dias T, Verdial J, Morais JS, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2013 Sep; 59():680-6. PubMed ID: 23856495
    [Abstract] [Full Text] [Related]

  • 2. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
    Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2009 Aug; 47(8):2057-63. PubMed ID: 19481129
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain).
    Cortés S, Salgado JM, Rivas B, Torrado AM, Domínguez JM.
    J Sci Food Agric; 2010 Jan 15; 90(1):121-31. PubMed ID: 20355022
    [Abstract] [Full Text] [Related]

  • 5. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
    Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.
    Int J Food Microbiol; 2010 Nov 15; 144(1):193-8. PubMed ID: 20937538
    [Abstract] [Full Text] [Related]

  • 6. Mead production: tradition versus modernity.
    Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.
    Adv Food Nutr Res; 2011 Nov 15; 63():101-18. PubMed ID: 21867893
    [Abstract] [Full Text] [Related]

  • 7. Selection of yeasts from bee products for alcoholic beverage production.
    Silva MS, Arruda LM, Xavier PL, Ramírez MXD, da Silveira FA, Santana WC, da Silva PHA, Fietto LG, Eller MR.
    Braz J Microbiol; 2020 Mar 15; 51(1):323-334. PubMed ID: 31788756
    [Abstract] [Full Text] [Related]

  • 8. The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal.
    Oliva Hernández AA, Taillandier P, Reséndez Pérez D, Narváez Zapata JA, Larralde Corona CP.
    Antonie Van Leeuwenhoek; 2013 Apr 15; 103(4):833-43. PubMed ID: 23271642
    [Abstract] [Full Text] [Related]

  • 9. High temperature stimulates acetic acid accumulation and enhances the growth inhibition and ethanol production by Saccharomyces cerevisiae under fermenting conditions.
    Woo JM, Yang KM, Kim SU, Blank LM, Park JB.
    Appl Microbiol Biotechnol; 2014 Jul 15; 98(13):6085-94. PubMed ID: 24706214
    [Abstract] [Full Text] [Related]

  • 10. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
    Pigeau GM, Inglis DL.
    J Appl Microbiol; 2007 Nov 15; 103(5):1576-86. PubMed ID: 17953569
    [Abstract] [Full Text] [Related]

  • 11. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
    Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A.
    Food Microbiol; 2013 Feb 15; 33(1):114-23. PubMed ID: 23122509
    [Abstract] [Full Text] [Related]

  • 12. Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry.
    Monošík R, Magdolen P, Stredanský M, Šturdík E.
    Food Chem; 2013 May 01; 138(1):220-6. PubMed ID: 23265480
    [Abstract] [Full Text] [Related]

  • 13. Production of fructose and ethanol from sugar beet molasses using Saccharomyces cerevisiae ATCC 36858.
    Atiyeh H, Duvnjak Z.
    Biotechnol Prog; 2002 May 01; 18(2):234-9. PubMed ID: 11934290
    [Abstract] [Full Text] [Related]

  • 14. Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash.
    Graves T, Narendranath NV, Dawson K, Power R.
    Appl Microbiol Biotechnol; 2007 Jan 01; 73(5):1190-6. PubMed ID: 17058076
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 30(7):603-613. PubMed ID: 36883202
    [Abstract] [Full Text] [Related]

  • 16. Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy.
    González-Sáiz JM, Esteban-Díez I, Rodríguez-Tecedor S, Pizarro C.
    Biotechnol Bioeng; 2008 Nov 01; 101(4):776-87. PubMed ID: 18814297
    [Abstract] [Full Text] [Related]

  • 17. Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
    Hernández-Cortés G, Córdova-López JA, Herrera-López EJ, Morán-Marroquín GA, Valle-Rodríguez JO, Díaz-Montaño DM.
    J Sci Food Agric; 2010 Jul 01; 90(9):1423-8. PubMed ID: 20549792
    [Abstract] [Full Text] [Related]

  • 18. Study of the production of fructose and ethanol from sucrose media by Saccharomyces cerevisiae.
    Atiyeh H, Duvnjak Z.
    Appl Microbiol Biotechnol; 2001 Oct 01; 57(3):407-11. PubMed ID: 11759694
    [Abstract] [Full Text] [Related]

  • 19. Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
    Ilha EC, Sant'Anna E, Torres RC, Porto AC, Meinert EM.
    Acta Cient Venez; 2000 Oct 01; 51(4):231-5. PubMed ID: 11460793
    [Abstract] [Full Text] [Related]

  • 20. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.
    Int J Food Microbiol; 2008 Mar 20; 122(3):312-20. PubMed ID: 18262301
    [Abstract] [Full Text] [Related]

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