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Journal Abstract Search

117 related items for PubMed ID: 29387369

  • 1. 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; 6(1):119-123. PubMed ID: 29387369
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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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  • 4. Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation.
    Song Y, Gibney P, Cheng L, Liu S, Peck G.
    Front Microbiol; 2020 Nov; 11():1264. PubMed ID: 32670223
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  • 5. A comparison of free amino nitrogen and yeast-assimilable nitrogen measurement methods for use in alcoholic fermentation of whey.
    Schaan K, Hughes P.
    J Dairy Sci; 2024 Sep; 107(9):6592-6601. PubMed ID: 38670337
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  • 7. Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach.
    Lu Y, Qin Y, Sun Y, Joseph CML, Bisson LF, Song Y, Liu Y.
    Food Microbiol; 2024 Dec; 124():104593. PubMed ID: 39244355
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  • 10. Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus × domestica Borkh.) grown in Virginia.
    Thompson-Witrick KA, Goodrich KM, Neilson AP, Hurley EK, Peck GM, Stewart AC.
    J Agric Food Chem; 2014 Oct 15; 62(41):10181-91. PubMed ID: 25228269
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  • 16. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
    Ugliano M, Travis B, Francis IL, Henschke PA.
    J Agric Food Chem; 2010 Dec 08; 58(23):12417-25. PubMed ID: 21067239
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  • 17. 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 08; 80(6):C1170-7. PubMed ID: 25920613
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  • 19. Use of attenuated total reflectance midinfrared for rapid and real-time analysis of compositional parameters in commercial white grape juice.
    Shah N, Cynkar W, Smith P, Cozzolino D.
    J Agric Food Chem; 2010 Mar 24; 58(6):3279-83. PubMed ID: 20170170
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