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

142 related items for PubMed ID: 31732032

  • 1. 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; 126():108656. PubMed ID: 31732032
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.
    González Flores M, Origone AC, Bajda L, Rodríguez ME, Lopes CA.
    Int J Food Microbiol; 2021 May 02; 345():109129. PubMed ID: 33711686
    [Abstract] [Full Text] [Related]

  • 4. Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia.
    González Flores M, Origone AC, Rodríguez ME, Lopes CA.
    Int J Food Microbiol; 2024 Feb 16; 412():110566. PubMed ID: 38241754
    [Abstract] [Full Text] [Related]

  • 5. Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia.
    Rodríguez ME, Pérez-Través L, Sangorrín MP, Barrio E, Querol A, Lopes CA.
    FEMS Yeast Res; 2017 Jan 01; 17(1):. PubMed ID: 28011906
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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 02; 44(8):1203-1213. PubMed ID: 28451838
    [Abstract] [Full Text] [Related]

  • 8. Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation.
    Gschaedler A, Iñiguez-Muñoz LE, Flores-Flores NY, Kirchmayr M, Arellano-Plaza M.
    Int J Food Microbiol; 2021 Jun 02; 347():109169. PubMed ID: 33813131
    [Abstract] [Full Text] [Related]

  • 9. Screening of cider yeasts for sparkling cider production (Champenoise method).
    Suárez Valles B, Pando Bedriñana R, Lastra Queipo A, Mangas Alonso JJ.
    Food Microbiol; 2008 Aug 02; 25(5):690-7. PubMed ID: 18541168
    [Abstract] [Full Text] [Related]

  • 10. 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 02; 99(13):5792-5798. PubMed ID: 31162672
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
    Pando Bedriñana R, Picinelli Lobo A, Rodríguez Madrera R, Suárez Valles B.
    Food Chem; 2020 Apr 25; 310():125831. PubMed ID: 31787391
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Malolactic fermentation as a technique for the deacidification of hard apple cider.
    Reuss RM, Stratton JE, Smith DA, Read PE, Cuppett SL, Parkhurst AM.
    J Food Sci; 2010 Apr 25; 75(1):C74-8. PubMed ID: 20492153
    [Abstract] [Full Text] [Related]

  • 17. The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
    Herrero M, García LA, Díaz M.
    J Agric Food Chem; 2003 May 21; 51(11):3455-9. PubMed ID: 12744683
    [Abstract] [Full Text] [Related]

  • 18. Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders.
    Pando Bedriñana R, Picinelli Lobo A, Suárez Valles B.
    Food Chem; 2019 Feb 15; 274():376-383. PubMed ID: 30372954
    [Abstract] [Full Text] [Related]

  • 19. Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains.
    Masneuf-Pomarède I, Bely M, Marullo P, Lonvaud-Funel A, Dubourdieu D.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):79-86. PubMed ID: 20188428
    [Abstract] [Full Text] [Related]

  • 20. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
    Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B.
    Food Chem; 2017 Oct 15; 233():29-37. PubMed ID: 28530577
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.