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Journal Abstract Search

129 related items for PubMed ID: 31741520

  • 1. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route.
    Felipe ALD, Souza CO, Santos LF, Cestari A.
    J Food Sci Technol; 2019 Nov; 56(11):4966-4971. PubMed ID: 31741520
    [Abstract] [Full Text] [Related]

  • 2. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.
    Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.
    Int J Food Microbiol; 2010 Nov 15; 144(1):193-8. PubMed ID: 20937538
    [Abstract] [Full Text] [Related]

  • 3. Mead production: tradition versus modernity.
    Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.
    Adv Food Nutr Res; 2011 Nov 15; 63():101-18. PubMed ID: 21867893
    [Abstract] [Full Text] [Related]

  • 4. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.
    Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2009 Aug 15; 47(8):2057-63. PubMed ID: 19481129
    [Abstract] [Full Text] [Related]

  • 5. Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain.
    Jose-Salazar JA, Ballinas-Cesatti CB, Hernández-Martínez DM, Cristiani-Urbina E, Melgar-Lalanne G, Morales-Barrera L.
    Foods; 2024 Jun 20; 13(12):. PubMed ID: 38928890
    [Abstract] [Full Text] [Related]

  • 6. An organoleptic survey of meads made with lactic acid-producing yeasts.
    Peepall C, Nickens DG, Vinciguerra J, Bochman ML.
    Food Microbiol; 2019 Sep 20; 82():398-408. PubMed ID: 31027799
    [Abstract] [Full Text] [Related]

  • 7. Developments in the fermentation process and quality improvement strategies for mead production.
    Iglesias A, Pascoal A, Choupina AB, Carvalho CA, Feás X, Estevinho LM.
    Molecules; 2014 Aug 19; 19(8):12577-90. PubMed ID: 25153872
    [Abstract] [Full Text] [Related]

  • 8. The Impact of Furfural on the Quality of Meads.
    Sroka P, Tarko T, Duda A.
    Molecules; 2023 Dec 20; 29(1):. PubMed ID: 38202612
    [Abstract] [Full Text] [Related]

  • 9. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.
    Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura S, Echeverrigaray S.
    J Food Sci Technol; 2020 Aug 20; 57(8):2840-2851. PubMed ID: 32624591
    [Abstract] [Full Text] [Related]

  • 10. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
    Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A.
    Food Microbiol; 2013 Feb 20; 33(1):114-23. PubMed ID: 23122509
    [Abstract] [Full Text] [Related]

  • 11. FT-RAMAN methodology for the monitoring of honeys' spirit distillation process.
    Anjos O, Santos R, Estevinho LM, Caldeira I.
    Food Chem; 2020 Feb 01; 305():125511. PubMed ID: 31610421
    [Abstract] [Full Text] [Related]

  • 12. Optimization of mead production using response surface methodology.
    Gomes T, Barradas C, Dias T, Verdial J, Morais JS, Ramalhosa E, Estevinho LM.
    Food Chem Toxicol; 2013 Sep 01; 59():680-6. PubMed ID: 23856495
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of Biologically Active Compounds in Cornelian Cherry Meads.
    Adamenko K, Kawa-Rygielska J, Kucharska AZ, Piórecki N.
    Molecules; 2018 Aug 14; 23(8):. PubMed ID: 30110900
    [Abstract] [Full Text] [Related]

  • 14. Carcinogenic, ethanol, acetaldehyde and noncarcinogenic higher alcohols, esters, and methanol compounds found in traditional alcoholic beverages. A risk assessment approach.
    Kokkinakis M, Tsakiris I, Tzatzarakis M, Vakonaki E, Alegakis A, Papachristou S, Karzi V, Kokkinaki A, Goumenou M, Kallionakis M, Kalogeraki A.
    Toxicol Rep; 2020 Aug 14; 7():1057-1065. PubMed ID: 32923372
    [Abstract] [Full Text] [Related]

  • 15. Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
    Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G.
    Int J Food Microbiol; 2017 Nov 16; 261():62-72. PubMed ID: 28992516
    [Abstract] [Full Text] [Related]

  • 16. Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production.
    Araújo GS, Ribeiro GO, de Souza SMA, Paulo da Silva G, de Carvalho GBM, Bispo JAC, Martínez EA.
    Food Technol Biotechnol; 2022 Mar 16; 60(1):89-98. PubMed ID: 35440883
    [Abstract] [Full Text] [Related]

  • 17. Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity.
    Czabaj S, Kawa-Rygielska J, Kucharska AZ, Kliks J.
    Molecules; 2017 May 14; 22(5):. PubMed ID: 28505111
    [Abstract] [Full Text] [Related]

  • 18. Determination of phenolic compounds and hydroxymethylfurfural in meads using high performance liquid chromatography with coulometric-array and UV detection.
    Kahoun D, Rezková S, Veskrnová K, Královský J, Holcapek M.
    J Chromatogr A; 2008 Aug 15; 1202(1):19-33. PubMed ID: 18620360
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical and Sensorial Characterization of Honey Spirits.
    Anjos O, Frazão D, Caldeira I.
    Foods; 2017 Jul 27; 6(8):. PubMed ID: 28749420
    [Abstract] [Full Text] [Related]

  • 20. Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
    Schehl B, Lachenmeier D, Senn T, Heinisch JJ.
    J Agric Food Chem; 2005 Oct 19; 53(21):8230-8. PubMed ID: 16218669
    [Abstract] [Full Text] [Related]

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