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Journal Abstract Search

331 related items for PubMed ID: 24931623

  • 1. 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; 14(6):873-82. PubMed ID: 24931623
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  • 2. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
    Kim DH, Lee SB, Jeon JY, Park HD.
    Int J Food Microbiol; 2019 Feb 02; 290():193-204. PubMed ID: 30347355
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  • 3. Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.
    Lee PR, Ong YL, Yu B, Curran P, Liu SQ.
    Food Microbiol; 2010 Oct 02; 27(7):853-61. PubMed ID: 20688226
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  • 4. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.
    Satora P, Tarko T, Sroka P, Blaszczyk U.
    FEMS Yeast Res; 2014 Aug 02; 14(5):729-40. PubMed ID: 24750993
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  • 5. Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
    Sun N, Gao Z, Li S, Chen X, Guo J.
    J Sci Food Agric; 2022 Jan 15; 102(1):175-184. PubMed ID: 34061382
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  • 9. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N, Mendes F, Guedes de Pinho P, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2008 Jun 10; 124(3):231-8. PubMed ID: 18457893
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  • 10. 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
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  • 12. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S, Laaksonen O, Yang B.
    Food Microbiol; 2019 Jun 30; 80():25-39. PubMed ID: 30704594
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  • 13. 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 30; 28(5):1080-6. PubMed ID: 21569955
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  • 14. Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum.
    Hu L, Chen X, Lin R, Xu T, Xiong D, Li L, Zhao Z.
    Foods; 2023 Feb 02; 12(3):. PubMed ID: 36766182
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  • 15. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
    Satora P, Semik-Szczurak D, Tarko T, Bułdys A.
    J Food Sci; 2018 Feb 02; 83(2):424-431. PubMed ID: 29369362
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  • 18. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae Co-Fermentation on the Physicochemical and Flavor Compounds of Huaniu Apple Cider.
    Zeng C, Mu Y, Yuan J, Zhang H, Song J, Kang S.
    Molecules; 2024 Apr 12; 29(8):. PubMed ID: 38675570
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  • 20. Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia.
    González Flores M, Origone AC, Rodríguez ME, Lopes CA.
    Int J Food Microbiol; 2024 Feb 16; 412():110566. PubMed ID: 38241754
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