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Journal Abstract Search

323 related items for PubMed ID: 25920613

  • 1. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM, Pietrowski Gde A, Braga CM, Rossi MJ, Ninow J, Machado Dos Santos TP, Wosiacki G, Jorge RM, Nogueira A.
    J Food Sci; 2015 Jun; 80(6):C1170-7. PubMed ID: 25920613
    [Abstract] [Full Text] [Related]

  • 2. 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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  • 3. Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds.
    Tarko T, Duda-Chodak A, Sroka P, Januszek M.
    Biomolecules; 2020 Jun 10; 10(6):. PubMed ID: 32532106
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  • 4. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 10; 105():713-723. PubMed ID: 29433266
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  • 5. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider.
    Ma S, Neilson A, Lahne J, Peck G, O'Keefe S, Hurley EK, Sandbrook A, Stewart A.
    J Food Sci; 2018 Nov 10; 83(11):2772-2781. PubMed ID: 30347443
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  • 6. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
    Pando Bedriñana R, Picinelli Lobo A, Rodríguez Madrera R, Suárez Valles B.
    Food Chem; 2020 Apr 25; 310():125831. PubMed ID: 31787391
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  • 7. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ.
    Microbiol Spectr; 2021 Sep 03; 9(1):e0048521. PubMed ID: 34287034
    [Abstract] [Full Text] [Related]

  • 8. Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae.
    Pham TM, Varjú R, Bujna E, Hoschke Á, Farkas C, Nguyen TB, Sharma M, Pandey A, Gupta VK, Nguyen QD, Kókai Z.
    Int J Food Microbiol; 2022 Nov 16; 381():109891. PubMed ID: 36063681
    [Abstract] [Full Text] [Related]

  • 9. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider.
    Han Y, Du J.
    Food Microbiol; 2023 May 16; 111():104195. PubMed ID: 36681399
    [Abstract] [Full Text] [Related]

  • 10. 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 16; 14(6):873-82. PubMed ID: 24931623
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  • 14. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
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  • 16. Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile.
    Lemos Junior WJF, Binati RL, Felis GE, Slaghenaufi D, Ugliano M, Torriani S.
    Food Microbiol; 2020 Aug 02; 89():103446. PubMed ID: 32138994
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  • 18. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
    Nešpor J, Karabín M, Štulíková K, Dostálek P.
    Molecules; 2019 Jun 04; 24(11):. PubMed ID: 31167477
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  • 19. Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider.
    Xu J, Guo L, Wang T, Ma M, Wang B, Wei X, Fan M.
    Food Res Int; 2022 Nov 04; 161():111765. PubMed ID: 36192873
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  • 20. Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media.
    Seguinot P, Rollero S, Sanchez I, Sablayrolles JM, Ortiz-Julien A, Camarasa C, Mouret JR.
    Food Microbiol; 2018 Dec 04; 76():29-39. PubMed ID: 30166153
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