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Journal Abstract Search

237 related items for PubMed ID: 32805115

  • 1. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts.
    Kelanne N, Yang B, Liljenbäck L, Laaksonen O.
    J Agric Food Chem; 2020 Sep 16; 68(37):10128-10141. PubMed ID: 32805115
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  • 2. Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts.
    Kelanne NM, Siegmund B, Metz T, Yang B, Laaksonen O.
    Food Chem; 2022 Feb 15; 370():131049. PubMed ID: 34520974
    [Abstract] [Full Text] [Related]

  • 3. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C, Barker A, Tran T, Borneman A, Curtin C.
    Int J Food Microbiol; 2017 Jul 03; 252():1-9. PubMed ID: 28436828
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  • 4. Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae.
    Carbon HN, Aplin JJ, Jiang GZ, Gibney PA, Edwards CG.
    Food Microbiol; 2023 Sep 03; 114():104308. PubMed ID: 37290869
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  • 5. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing.
    Hranilovic A, Gambetta JM, Jeffery DW, Grbin PR, Jiranek V.
    Int J Food Microbiol; 2020 Sep 16; 329():108651. PubMed ID: 32512285
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  • 6. Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage.
    Chua JY, Lu Y, Liu SQ.
    Food Microbiol; 2018 Dec 16; 76():533-542. PubMed ID: 30166185
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  • 8. Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state.
    Aplin JJ, Edwards CG.
    J Sci Food Agric; 2021 Mar 15; 101(4):1715-1719. PubMed ID: 32869309
    [Abstract] [Full Text] [Related]

  • 9. 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
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  • 10. Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.
    Aplin JJ, White KP, Edwards CG.
    Food Microbiol; 2019 Feb 02; 77():158-165. PubMed ID: 30297046
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  • 11. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.
    Andrade Barreto SM, Martins da Silva AB, Prudêncio Dutra MDC, Costa Bastos D, de Brito Araújo Carvalho AJ, Cardoso Viana A, Narain N, Dos Santos Lima M.
    Food Chem; 2023 May 15; 408():135121. PubMed ID: 36521294
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  • 12. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
    Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C.
    Appl Environ Microbiol; 2014 Mar 15; 80(5):1670-8. PubMed ID: 24375129
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  • 13. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
    Contreras A, Curtin C, Varela C.
    Appl Microbiol Biotechnol; 2015 Feb 15; 99(4):1885-95. PubMed ID: 25388943
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  • 16. Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations.
    Valle-Rodríguez JO, Hernández-Cortés G, Córdova J, Estarrón-Espinosa M, Díaz-Montaño DM.
    Antonie Van Leeuwenhoek; 2012 Feb 15; 101(2):195-204. PubMed ID: 21761236
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  • 19. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts.
    Escribano-Viana R, González-Arenzana L, Portu J, Garijo P, López-Alfaro I, López R, Santamaría P, Gutiérrez AR.
    Food Res Int; 2018 Oct 15; 112():17-24. PubMed ID: 30131125
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