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Journal Abstract Search

323 related items for PubMed ID: 25920613

  • 21. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
    Boudreau TF, Peck GM, O'Keefe SF, Stewart AC.
    J Sci Food Agric; 2017 Jan; 97(2):693-704. PubMed ID: 27747891
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  • 24. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.
    Braga CM, Zielinski AA, Silva KM, de Souza FK, Pietrowski Gde A, Couto M, Granato D, Wosiacki G, Nogueira A.
    Food Chem; 2013 Nov 15; 141(2):967-74. PubMed ID: 23790875
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  • 26. 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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  • 27. Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.
    Kliks J, Kawa-Rygielska J, Gasiński A, Głowacki A, Szumny A.
    Molecules; 2020 Aug 05; 25(16):. PubMed ID: 32764441
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  • 28. Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.
    Espinosa Vidal E, de Morais MA, François JM, de Billerbeck GM.
    Yeast; 2015 Jan 05; 32(1):47-56. PubMed ID: 25274068
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  • 29. Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.
    Stribny J, Gamero A, Pérez-Torrado R, Querol A.
    Int J Food Microbiol; 2015 Jul 16; 205():41-6. PubMed ID: 25886016
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  • 30. Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.
    Rollero S, Mouret JR, Sanchez I, Camarasa C, Ortiz-Julien A, Sablayrolles JM, Dequin S.
    Microb Cell Fact; 2016 Feb 09; 15():32. PubMed ID: 26861624
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  • 34. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 09; 79(6):C1106-16. PubMed ID: 24888253
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  • 36. Apple variety and maturity profiling of base ciders using UV spectroscopy.
    Girschik L, Jones JE, Kerslake FL, Robertson M, Dambergs RG, Swarts ND.
    Food Chem; 2017 Aug 01; 228():323-329. PubMed ID: 28317730
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  • 38. [Synthesis and regulation of flavor compounds derived from brewing yeast: fusel alcohols].
    Loviso CL, Libkind D.
    Rev Argent Microbiol; 2019 Aug 01; 51(4):386-397. PubMed ID: 30712956
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