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Journal Abstract Search

246 related items for PubMed ID: 27747891

  • 1. 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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  • 2. 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; 83(11):2772-2781. PubMed ID: 30347443
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  • 3. Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B1 ) and/or pyridoxine (vitamin B6 ).
    Xing H, Edwards CG.
    Lett Appl Microbiol; 2019 Nov; 69(5):379-384. PubMed ID: 31513285
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  • 8. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
    Magalhães F, Krogerus K, Vidgren V, Sandell M, Gibson B.
    J Ind Microbiol Biotechnol; 2017 Aug; 44(8):1203-1213. PubMed ID: 28451838
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  • 10. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.
    Al Daccache M, Koubaa M, Maroun RG, Salameh D, Louka N, Vorobiev E.
    Molecules; 2020 Aug 13; 25(16):. PubMed ID: 32823772
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  • 11. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice.
    Boudreau TF, Peck GM, O'Keefe SF, Stewart AC.
    Food Sci Nutr; 2018 Jan 13; 6(1):119-123. PubMed ID: 29387369
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  • 12. 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 13; 89():103446. PubMed ID: 32138994
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  • 13. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
    Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B.
    J Sci Food Agric; 2019 Dec 13; 99(15):6944-6953. PubMed ID: 31414495
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  • 14. 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 13; 80(6):C1170-7. PubMed ID: 25920613
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  • 17. 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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  • 19. Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking.
    González Flores M, Rodríguez ME, Origone AC, Oteiza JM, Querol A, Lopes CA.
    Food Res Int; 2019 Dec 02; 126():108656. PubMed ID: 31732032
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  • 20. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.
    Ugliano M, Kolouchova R, Henschke PA.
    J Ind Microbiol Biotechnol; 2011 Mar 02; 38(3):423-9. PubMed ID: 20668912
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