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Journal Abstract Search

326 related items for PubMed ID: 24176337

  • 1. Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis.
    Noguerol-Pato R, Torrado-Agrasar A, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Mar 01; 146():234-41. PubMed ID: 24176337
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  • 2. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.
    Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.
    J Agric Food Chem; 2016 Feb 17; 64(6):1344-54. PubMed ID: 26808836
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  • 3. Interaction between fenhexamid and yeasts during the alcoholic fermentation of Saccharomyces cerevisiae.
    Cabras P, Farris GA, Fiori MG, Pusino A.
    J Agric Food Chem; 2003 Aug 13; 51(17):5012-5. PubMed ID: 12903962
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  • 6. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
    Erten H, Tanguler H.
    Lett Appl Microbiol; 2010 May 13; 50(5):474-9. PubMed ID: 20214731
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  • 8. Determination of Nine Fungicides in Grape and Wine Using QuEChERS Extraction and LC/MS/MS Analysis.
    Martínez G, Morales A, Maestro A, Cermeño S, Oliva J, Barba A.
    J AOAC Int; 2015 May 13; 98(6):1745-51. PubMed ID: 26400110
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  • 12. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
    Ruiz J, Ortega N, Martín-Santamaría M, Acedo A, Marquina D, Pascual O, Rozès N, Zamora F, Santos A, Belda I.
    Int J Food Microbiol; 2019 Sep 16; 305():108255. PubMed ID: 31252247
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  • 15. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
    Hu K, Jin GJ, Xu YH, Tao YS.
    Food Res Int; 2018 Jun 16; 108():119-127. PubMed ID: 29735040
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  • 17. Influence of fungicides on grape yeast content and its evolution in the fermentation.
    Oliva J, Cayuela M, Paya P, Martinez-Cacha A, Cámara MA, Barba A.
    Commun Agric Appl Biol Sci; 2007 Jun 16; 72(2):181-9. PubMed ID: 18399439
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  • 18. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
    Vilela-Moura A, Schuller D, Mendes-Faia A, Silva RD, Chaves SR, Sousa MJ, Côrte-Real M.
    Appl Microbiol Biotechnol; 2011 Jan 16; 89(2):271-80. PubMed ID: 20931186
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  • 19. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.
    Food Chem; 2012 Sep 15; 134(2):851-63. PubMed ID: 23107700
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  • 20. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
    Ugliano M, Travis B, Francis IL, Henschke PA.
    J Agric Food Chem; 2010 Dec 08; 58(23):12417-25. PubMed ID: 21067239
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