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

173 related items for PubMed ID: 37507995

  • 21. The impact of Torulaspora delbrueckii yeast in winemaking.
    Benito S.
    Appl Microbiol Biotechnol; 2018 Apr; 102(7):3081-3094. PubMed ID: 29492641
    [Abstract] [Full Text] [Related]

  • 22. Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.
    Delač Salopek D, Horvat I, Hranilović A, Plavša T, Radeka S, Pasković I, Lukić I.
    Foods; 2022 Oct 05; 11(19):. PubMed ID: 36230163
    [Abstract] [Full Text] [Related]

  • 23. 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]

  • 24. Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies.
    Januszek M, Satora P, Wajda Ł, Tarko T.
    Molecules; 2020 Jul 08; 25(14):. PubMed ID: 32650562
    [Abstract] [Full Text] [Related]

  • 25. Volatile Composition and Sensory Properties of Mead.
    Pereira AP, Mendes-Ferreira A, Dias LG, Oliveira JM, Estevinho LM, Mendes-Faia A.
    Microorganisms; 2019 Sep 29; 7(10):. PubMed ID: 31569525
    [Abstract] [Full Text] [Related]

  • 26. Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines.
    Gao P, Peng S, Sam FE, Zhu Y, Liang L, Li M, Wang J.
    Front Microbiol; 2022 Sep 29; 13():845837. PubMed ID: 35633724
    [Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
    Shekhawat K, Bauer FF, Setati ME.
    Appl Microbiol Biotechnol; 2017 Mar 15; 101(6):2479-2491. PubMed ID: 27913851
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. 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
    [Abstract] [Full Text] [Related]

  • 32. Impact of Torulaspora delbrueckii During Fermentation on Aromatic Profile of Vidal Blanc Icewine.
    Li J, Hong M, Qi B.
    Front Microbiol; 2022 Sep 16; 13():860128. PubMed ID: 35747371
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Non-Saccharomyces yeasts highly contribute to characterisation of flavour profiles in greengage fermentation.
    Qiu S, Chen K, Liu C, Wang Y, Chen T, Yan G, Li J.
    Food Res Int; 2022 Jul 16; 157():111391. PubMed ID: 35761647
    [Abstract] [Full Text] [Related]

  • 38. Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.
    Michel M, Kopecká J, Meier-Dörnberg T, Zarnkow M, Jacob F, Hutzler M.
    Yeast; 2016 Apr 16; 33(4):129-44. PubMed ID: 26647111
    [Abstract] [Full Text] [Related]

  • 39. Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels.
    Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK.
    Molecules; 2022 Dec 21; 28(1):. PubMed ID: 36615250
    [Abstract] [Full Text] [Related]

  • 40. The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts.
    Liu Y, Lu Y, Liu SQ.
    Curr Res Food Sci; 2021 Dec 21; 4():489-498. PubMed ID: 34382007
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 9.