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305 related items for PubMed ID: 28451838

  • 21. Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations.
    Giannakou K, Visinoni F, Zhang P, Nathoo N, Jones P, Cotterrell M, Vrhovsek U, Delneri D.
    Food Microbiol; 2021 Dec; 100():103838. PubMed ID: 34416971
    [Abstract] [Full Text] [Related]

  • 22. Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.
    Beezer RP, Mattinson DS, Fellman JK, Ewing BL, Edwards CG.
    J Sci Food Agric; 2019 Oct; 99(13):5792-5798. PubMed ID: 31162672
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  • 23. Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations.
    Pérez D, Jaehde I, Guillamón JM, Heras JM, Querol A.
    Food Microbiol; 2021 Aug; 97():103763. PubMed ID: 33653514
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  • 24. Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae.
    Zhang Z, Wen X, Chen X, Liu X, Gao Z, Bi P, Sun W, Li S, Guo J.
    Food Microbiol; 2024 Dec; 124():104600. PubMed ID: 39244359
    [Abstract] [Full Text] [Related]

  • 25. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
    Deed RC, Fedrizzi B, Gardner RC.
    J Agric Food Chem; 2017 Oct 11; 65(40):8902-8912. PubMed ID: 28922915
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  • 26. Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation.
    Lopandic K, Pfliegler WP, Tiefenbrunner W, Gangl H, Sipiczki M, Sterflinger K.
    Appl Microbiol Biotechnol; 2016 Jul 11; 100(14):6331-6343. PubMed ID: 27075738
    [Abstract] [Full Text] [Related]

  • 27. 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 11; 83(11):2772-2781. PubMed ID: 30347443
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  • 28. On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids.
    Peris D, Pérez-Torrado R, Hittinger CT, Barrio E, Querol A.
    Yeast; 2018 Jan 11; 35(1):51-69. PubMed ID: 29027262
    [Abstract] [Full Text] [Related]

  • 29. 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
    [Abstract] [Full Text] [Related]

  • 30. Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids.
    Pérez-Torrado R, Barrio E, Querol A.
    Crit Rev Food Sci Nutr; 2018 Jul 24; 58(11):1780-1790. PubMed ID: 28362111
    [Abstract] [Full Text] [Related]

  • 31. Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.
    Gamero A, Belloch C, Querol A.
    Microb Cell Fact; 2015 Sep 04; 14():128. PubMed ID: 26336982
    [Abstract] [Full Text] [Related]

  • 32. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus.
    Gibson BR, Storgårds E, Krogerus K, Vidgren V.
    Yeast; 2013 Jul 04; 30(7):255-66. PubMed ID: 23695993
    [Abstract] [Full Text] [Related]

  • 33. 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
    [Abstract] [Full Text] [Related]

  • 34. Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
    Magalhães F, Calton A, Heiniö RL, Gibson B.
    Food Microbiol; 2021 Apr 10; 94():103640. PubMed ID: 33279066
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  • 35. 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 10; 89():103446. PubMed ID: 32138994
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  • 36. Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures.
    Gamero A, Tronchoni J, Querol A, Belloch C.
    J Appl Microbiol; 2013 May 10; 114(5):1405-14. PubMed ID: 23294204
    [Abstract] [Full Text] [Related]

  • 37. Industrially Applicable De Novo Lager Yeast Hybrids with a Unique Genomic Architecture: Creation and Characterization.
    Turgeon Z, Sierocinski T, Brimacombe CA, Jin Y, Goldhawke B, Swanson JM, Husnik JI, Dahabieh MS.
    Appl Environ Microbiol; 2021 Jan 15; 87(3):. PubMed ID: 33188002
    [Abstract] [Full Text] [Related]

  • 38. Wild Patagonian yeast improve the evolutionary potential of novel interspecific hybrid strains for lager brewing.
    Molinet J, Navarrete JP, Villarroel CA, Villarreal P, Sandoval FI, Nespolo RF, Stelkens R, Cubillos FA.
    PLoS Genet; 2024 Jun 15; 20(6):e1011154. PubMed ID: 38900713
    [Abstract] [Full Text] [Related]

  • 39. Mosaic Genome of a British Cider Yeast.
    Bernardi B, Michling F, Fröhlich J, Wendland J.
    Int J Mol Sci; 2023 Jul 07; 24(13):. PubMed ID: 37446410
    [Abstract] [Full Text] [Related]

  • 40. Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking.
    González Flores M, Rodríguez ME, Oteiza JM, Barbagelata RJ, Lopes CA.
    Int J Food Microbiol; 2017 May 16; 249():9-17. PubMed ID: 28271856
    [Abstract] [Full Text] [Related]

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