These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

383 related items for PubMed ID: 30064760

  • 1. Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes.
    Minnaar P, Nyobo L, Jolly N, Ntushelo N, Meiring S.
    Food Chem; 2018 Dec 01; 268():287-291. PubMed ID: 30064760
    [Abstract] [Full Text] [Related]

  • 2. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.
    Popovic-Djordjevic J, Pejin B, Dramicanin A, Jovic S, Vujovic D, Zunic D, Ristic R.
    Curr Pharm Biotechnol; 2017 Dec 01; 18(4):343-350. PubMed ID: 28294060
    [Abstract] [Full Text] [Related]

  • 3. Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.
    Ramírez M, Velázquez R, Maqueda M, Zamora E, López-Piñeiro A, Hernández LM.
    Int J Food Microbiol; 2016 Dec 05; 238():311-319. PubMed ID: 27718475
    [Abstract] [Full Text] [Related]

  • 4. Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.).
    Pantelić M, Dabić Zagorac D, Natić M, Gašić U, Jović S, Vujović D, Djordjević JP.
    PLoS One; 2016 Dec 05; 11(10):e0163823. PubMed ID: 27732619
    [Abstract] [Full Text] [Related]

  • 5. Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.
    Cadot Y, Caillé S, Samson A, Barbeau G, Cheynier V.
    Anal Chim Acta; 2012 Jun 30; 732():91-9. PubMed ID: 22688039
    [Abstract] [Full Text] [Related]

  • 6. Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines.
    McCullough KS, Yang Y, Lindsay MA, Culley N, Deed RC.
    Yeast; 2023 Oct 30; 40(10):493-505. PubMed ID: 37649428
    [Abstract] [Full Text] [Related]

  • 7. Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations.
    Liu S, Laaksonen O, Kortesniemi M, Kalpio M, Yang B.
    Food Chem; 2018 Nov 15; 266():262-274. PubMed ID: 30381185
    [Abstract] [Full Text] [Related]

  • 8. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae.
    Azzolini M, Tosi E, Lorenzini M, Finato F, Zapparoli G.
    World J Microbiol Biotechnol; 2015 Feb 15; 31(2):277-93. PubMed ID: 25388474
    [Abstract] [Full Text] [Related]

  • 9. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine.
    Velázquez R, Zamora E, Álvarez ML, Ramírez M.
    Int J Food Microbiol; 2019 Jan 16; 289():134-144. PubMed ID: 30240984
    [Abstract] [Full Text] [Related]

  • 10. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
    Cáceres-Mella A, Peña-Neira A, Avilés-Gálvez P, Medel-Marabolí M, Del Barrio-Galán R, López-Solís R, Canals JM.
    J Sci Food Agric; 2014 Mar 15; 94(4):666-76. PubMed ID: 23847104
    [Abstract] [Full Text] [Related]

  • 11. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L, Comitini F, Ciani M.
    Food Microbiol; 2018 Sep 15; 74():100-106. PubMed ID: 29706323
    [Abstract] [Full Text] [Related]

  • 12. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S, Alba V, Tarricone L, Di Gennaro D.
    Food Chem; 2015 Jun 15; 177():382-9. PubMed ID: 25660901
    [Abstract] [Full Text] [Related]

  • 13. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.
    Puertas B, Jiménez MJ, Cantos-Villar E, Cantoral JM, Rodríguez ME.
    J Appl Microbiol; 2017 Mar 15; 122(3):733-746. PubMed ID: 27981683
    [Abstract] [Full Text] [Related]

  • 14. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
    Lu Y, Chua JY, Huang D, Lee PR, Liu SQ.
    Food Chem; 2017 Jan 15; 215():209-18. PubMed ID: 27542469
    [Abstract] [Full Text] [Related]

  • 15. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S, Laaksonen O, Yang B.
    Food Microbiol; 2019 Jun 15; 80():25-39. PubMed ID: 30704594
    [Abstract] [Full Text] [Related]

  • 16. Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties.
    Ilieva F, Kostadinović Veličkovska S, Dimovska V, Mirhosseini H, Spasov H.
    Food Chem; 2017 Feb 01; 216():309-15. PubMed ID: 27596425
    [Abstract] [Full Text] [Related]

  • 17. Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines.
    Muñoz-Redondo JM, Puertas B, Cantos-Villar E, Jiménez-Hierro MJ, Carbú M, Garrido C, Ruiz-Moreno MJ, Moreno-Rojas JM.
    J Agric Food Chem; 2021 Feb 10; 69(5):1598-1609. PubMed ID: 33507745
    [Abstract] [Full Text] [Related]

  • 18. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "Vinos de Madrid".
    García M, Apolinar-Valiente R, Williams P, Esteve-Zarzoso B, Arroyo T, Crespo J, Doco T.
    J Agric Food Chem; 2017 Aug 09; 65(31):6656-6664. PubMed ID: 28669180
    [Abstract] [Full Text] [Related]

  • 19. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.
    Casassa LF, Bolcato EA, Sari SE.
    Food Chem; 2015 May 01; 174():110-8. PubMed ID: 25529659
    [Abstract] [Full Text] [Related]

  • 20. Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.
    Cejudo-Bastante MJ, Hermosín-Gutiérrez I, Pérez-Coello MS.
    J Agric Food Chem; 2012 Jun 13; 60(23):5962-73. PubMed ID: 22642478
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 20.