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

365 related items for PubMed ID: 33387813

  • 1. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
    Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B.
    Int J Food Microbiol; 2021 Feb 02; 339():109030. PubMed ID: 33387813
    [Abstract] [Full Text] [Related]

  • 2. Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer.
    Bossaert S, Kocijan T, Winne V, Schlich J, Herrera-Malaver B, Verstrepen KJ, Van Opstaele F, De Rouck G, Crauwels S, Lievens B.
    Int J Food Microbiol; 2022 Aug 02; 374():109724. PubMed ID: 35644105
    [Abstract] [Full Text] [Related]

  • 3. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.
    Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L.
    Appl Environ Microbiol; 2024 Apr 17; 90(4):e0186923. PubMed ID: 38446583
    [Abstract] [Full Text] [Related]

  • 4. The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production.
    De Roos J, Van der Veken D, De Vuyst L.
    Appl Environ Microbiol; 2019 Jan 01; 85(1):. PubMed ID: 30389768
    [Abstract] [Full Text] [Related]

  • 5. Microbial diversity and metabolite composition of Belgian red-brown acidic ales.
    Snauwaert I, Roels SP, Van Nieuwerburgh F, Van Landschoot A, De Vuyst L, Vandamme P.
    Int J Food Microbiol; 2016 Mar 16; 221():1-11. PubMed ID: 26802571
    [Abstract] [Full Text] [Related]

  • 6. Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.
    Bongaerts D, De Roos J, De Vuyst L.
    Appl Environ Microbiol; 2021 Aug 26; 87(18):e0061221. PubMed ID: 34232060
    [Abstract] [Full Text] [Related]

  • 7. Stuck or sluggish fermentations in home-made beers: Beyond the surface.
    Aponte M, Esposito F, Sequino G, Blaiotta G, De Filippis F.
    Int J Food Microbiol; 2022 Dec 16; 383():109956. PubMed ID: 36209540
    [Abstract] [Full Text] [Related]

  • 8. New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.
    Vermote L, De Roos J, Cnockaert M, Vandamme P, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2023 Jun 02; 394():110163. PubMed ID: 36913841
    [Abstract] [Full Text] [Related]

  • 9. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J, De Vuyst L.
    J Sci Food Agric; 2019 Jan 15; 99(1):25-38. PubMed ID: 30246252
    [Abstract] [Full Text] [Related]

  • 10. The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
    Spitaels F, Wieme AD, Janssens M, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P.
    Food Microbiol; 2015 Aug 15; 49():23-32. PubMed ID: 25846912
    [Abstract] [Full Text] [Related]

  • 11. Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.
    De Roos J, Verce M, Aerts M, Vandamme P, De Vuyst L.
    Appl Environ Microbiol; 2018 Apr 01; 84(7):. PubMed ID: 29352086
    [Abstract] [Full Text] [Related]

  • 12. Microbial Dynamics in Traditional and Modern Sour Beer Production.
    Dysvik A, La Rosa SL, De Rouck G, Rukke EO, Westereng B, Wicklund T.
    Appl Environ Microbiol; 2020 Jul 02; 86(14):. PubMed ID: 32414797
    [Abstract] [Full Text] [Related]

  • 13. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?
    Bouchez A, De Vuyst L.
    Front Microbiol; 2022 Jul 02; 13():957167. PubMed ID: 35992674
    [Abstract] [Full Text] [Related]

  • 14. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers.
    Onishi K, Furuno M, Mori A, Fukusaki E.
    J Biosci Bioeng; 2024 Jul 02; 138(1):54-62. PubMed ID: 38653595
    [Abstract] [Full Text] [Related]

  • 15. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P, Li X, Hengel MJ, Wang SC, Fox GP.
    J Agric Food Chem; 2024 Apr 10; 72(14):7618-7628. PubMed ID: 38538519
    [Abstract] [Full Text] [Related]

  • 16. Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production.
    Dysvik A, La Rosa SL, Buffetto F, Liland KH, Myhrer KS, Rukke EO, Wicklund T, Westereng B.
    J Agric Food Chem; 2020 Jan 08; 68(1):301-314. PubMed ID: 31820631
    [Abstract] [Full Text] [Related]

  • 17. Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.
    Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T.
    Front Microbiol; 2020 Jan 08; 11():279. PubMed ID: 32153550
    [Abstract] [Full Text] [Related]

  • 18. The microbial diversity of traditional spontaneously fermented lambic beer.
    Spitaels F, Wieme AD, Janssens M, Aerts M, Daniel HM, Van Landschoot A, De Vuyst L, Vandamme P.
    PLoS One; 2014 Jan 08; 9(4):e95384. PubMed ID: 24748344
    [Abstract] [Full Text] [Related]

  • 19. Study of a First Approach to the Controlled Fermentation for Lambic Beer Production.
    Postigo V, García M, Arroyo T.
    Microorganisms; 2023 Jun 28; 11(7):. PubMed ID: 37512854
    [Abstract] [Full Text] [Related]

  • 20. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider.
    Tyakht A, Kopeliovich A, Klimenko N, Efimova D, Dovidchenko N, Odintsova V, Kleimenov M, Toshchakov S, Popova A, Khomyakova M, Merkel A.
    Food Microbiol; 2021 Apr 28; 94():103658. PubMed ID: 33279083
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.