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Journal Abstract Search

173 related items for PubMed ID: 37507995

  • 41. Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines.
    Arslan E, Çelik ZD, Cabaroğlu T.
    Foods; 2018 Sep 05; 7(9):. PubMed ID: 30189601
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  • 43. Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee.
    Cassimiro DMJ, Batista NN, Fonseca HC, Naves JAO, Dias DR, Schwan RF.
    Int J Food Microbiol; 2022 May 16; 369():109627. PubMed ID: 35305516
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  • 47. Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking.
    Castrillo D, Blanco P.
    Front Biosci (Elite Ed); 2023 Jan 04; 15(1):1. PubMed ID: 36959102
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  • 48. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.
    Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen KJ.
    PLoS One; 2016 Jan 04; 11(10):e0165126. PubMed ID: 27776154
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  • 50. Identification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia.
    Villarreal P, Quintrel PA, Olivares-Muñoz S, Ruiz JJ, Nespolo RF, Cubillos FA.
    Yeast; 2022 Jan 04; 39(1-2):128-140. PubMed ID: 34406697
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  • 53. Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine.
    Velázquez R, Zamora E, Álvarez ML, Hernández LM, Ramírez M.
    Front Microbiol; 2015 Jan 04; 6():1222. PubMed ID: 26579114
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  • 54. 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
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  • 55. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production.
    Tofalo R, Perpetuini G, Rossetti AP, Gaggiotti S, Piva A, Olivastri L, Cichelli A, Compagnone D, Arfelli G.
    Food Microbiol; 2022 Dec 16; 108():104097. PubMed ID: 36088113
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  • 56. Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae.
    Visinoni F, Zhang P, Hollywood KA, Carlin S, Vrhovsek U, Winterburn J, Delneri D.
    Appl Environ Microbiol; 2022 Dec 13; 88(23):e0150922. PubMed ID: 36377958
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  • 57. 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 13; 47(8):2057-63. PubMed ID: 19481129
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  • 59. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making.
    Li Z, Song K, Li H, Ma R, Cui M.
    Int J Food Microbiol; 2019 Aug 16; 303():58-64. PubMed ID: 31136955
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  • 60. Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation.
    Hu L, Wang J, Ji X, Liu R, Chen F, Zhang X.
    J Food Sci Technol; 2018 Oct 16; 55(10):4001-4012. PubMed ID: 30228398
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