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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

223 related items for PubMed ID: 31518063

  • 1. A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory.
    Thesseling FA, Bircham PW, Mertens S, Voordeckers K, Verstrepen KJ.
    Curr Protoc Microbiol; 2019 Sep; 54(1):e91. PubMed ID: 31518063
    [Abstract] [Full Text] [Related]

  • 2. Engineering the cytosolic NADH availability in lager yeast to improve the aroma profile of beer.
    Xu X, Bao M, Niu C, Wang J, Liu C, Zheng F, Li Y, Li Q.
    Biotechnol Lett; 2019 Mar; 41(3):363-369. PubMed ID: 30707389
    [Abstract] [Full Text] [Related]

  • 3. Overview of craft brewing specificities and potentially associated microbiota.
    Rodhouse L, Carbonero F.
    Crit Rev Food Sci Nutr; 2019 Mar; 59(3):462-473. PubMed ID: 28910550
    [Abstract] [Full Text] [Related]

  • 4. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
    Saerens SM, Verbelen PJ, Vanbeneden N, Thevelein JM, Delvaux FR.
    Appl Microbiol Biotechnol; 2008 Oct; 80(6):1039-51. PubMed ID: 18751696
    [Abstract] [Full Text] [Related]

  • 5. Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer.
    Aguiar-Cervera J, Visinoni F, Zhang P, Hollywood K, Vrhovsek U, Severn O, Delneri D.
    Food Microbiol; 2024 Oct; 123():104585. PubMed ID: 39038891
    [Abstract] [Full Text] [Related]

  • 6. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E, Perretti G, Buzzini P, Della Sera R, Fantozzi P.
    J Agric Food Chem; 2009 Jul 22; 57(14):6279-84. PubMed ID: 19601666
    [Abstract] [Full Text] [Related]

  • 7. Genetic engineering of brewing yeast to reduce the content of ethanol in beer.
    Nevoigt E, Pilger R, Mast-Gerlach E, Schmidt U, Freihammer S, Eschenbrenner M, Garbe L, Stahl U.
    FEMS Yeast Res; 2002 May 22; 2(2):225-32. PubMed ID: 12702310
    [Abstract] [Full Text] [Related]

  • 8. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.
    Rogers CM, Veatch D, Covey A, Staton C, Bochman ML.
    Food Microbiol; 2016 Aug 22; 57():151-8. PubMed ID: 27052714
    [Abstract] [Full Text] [Related]

  • 9. 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 22; 100():103838. PubMed ID: 34416971
    [Abstract] [Full Text] [Related]

  • 10. Influence of essential inorganic elements on flavour formation during yeast fermentation.
    Ribeiro-Filho N, Linforth R, Powell CD, Fisk ID.
    Food Chem; 2021 Nov 01; 361():130025. PubMed ID: 34029908
    [Abstract] [Full Text] [Related]

  • 11. The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.
    Kawa-Rygielska J, Adamenko K, Pietrzak W, Paszkot J, Głowacki A, Gasiński A, Leszczyński P.
    Biomolecules; 2021 Nov 26; 11(12):. PubMed ID: 34944422
    [Abstract] [Full Text] [Related]

  • 12. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.
    Cao K, Wu J, Wan X, Hou Y, Zhang C, Wang Y, Zhang L, Yang W, He Y, Wu R.
    Food Res Int; 2024 Jul 26; 187():114366. PubMed ID: 38763646
    [Abstract] [Full Text] [Related]

  • 13. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae.
    Bourbon-Melo N, Palma M, Rocha MP, Ferreira A, Bronze MR, Elias H, Sá-Correia I.
    Food Microbiol; 2021 May 26; 95():103678. PubMed ID: 33397613
    [Abstract] [Full Text] [Related]

  • 14. Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain.
    De Francesco G, Sannino C, Sileoni V, Marconi O, Filippucci S, Tasselli G, Turchetti B.
    Food Microbiol; 2018 Dec 26; 76():354-362. PubMed ID: 30166161
    [Abstract] [Full Text] [Related]

  • 15. Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production.
    van Rijswijck IMH, Wolkers-Rooijackers JCM, Abee T, Smid EJ.
    Microb Biotechnol; 2017 Nov 26; 10(6):1591-1602. PubMed ID: 28834151
    [Abstract] [Full Text] [Related]

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  • 18. Primary souring: A novel bacteria-free method for sour beer production.
    Osburn K, Amaral J, Metcalf SR, Nickens DM, Rogers CM, Sausen C, Caputo R, Miller J, Li H, Tennessen JM, Bochman ML.
    Food Microbiol; 2018 Apr 26; 70():76-84. PubMed ID: 29173643
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  • 20. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.
    Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F.
    Food Res Int; 2018 Sep 26; 111():582-589. PubMed ID: 30007722
    [Abstract] [Full Text] [Related]

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