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Refinado por: assunto: Life Sciences & Biomedicine remover Fundamental And Applied Biological Sciences. Psychology remover assunto: Saccharomyces remover
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1
Candida krusei: biotechnological potentials and concerns about its safety
Candida krusei: biotechnological potentials and concerns about its safety
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Candida krusei: biotechnological potentials and concerns about its safety

Yadav, Jay Shankar Singh ; Bezawada, Jyothi ; Yan, Song ; Tyagi, R.D ; Surampalli, R.Y

Canadian journal of microbiology, 2012-08, Vol.58 (8), p.937-952 [Periódico revisado por pares]

Ottawa, ON: NRC Research Press

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2
Comparison between yeasts from grape and agave musts for traits of technological interest
Comparison between yeasts from grape and agave musts for traits of technological interest
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Comparison between yeasts from grape and agave musts for traits of technological interest

Fiore, C ; Arrizon, J ; Gschaedler, A ; Flores, J ; Romano, P

World journal of microbiology & biotechnology, 2005-10, Vol.21 (6-7), p.1141-1147 [Periódico revisado por pares]

Dordrecht: Springer

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3
Comparison of the products of Kombucha fermentation on sucrose and molasses
Comparison of the products of Kombucha fermentation on sucrose and molasses
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Comparison of the products of Kombucha fermentation on sucrose and molasses

MALBASA, R ; LONCAR, E ; DJURIC, M

Food chemistry, 2008-02, Vol.106 (3), p.1039-1045 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives
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Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

Hernández, Alejandro ; Martín, Alberto ; Córdoba, María G. ; Benito, María José ; Aranda, Emilio ; Pérez-Nevado, Francisco

International journal of food microbiology, 2008-01, Vol.121 (2), p.178-188 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine
Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine
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Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Lee, Pin-Rou ; Chong, Irene Siew-May ; Yu, Bin ; Curran, Philip ; Liu, Shao-Quan

Food research international, 2012-01, Vol.45 (1), p.177-183 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages
Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages
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Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

Alves, Juliana Alvarenga ; Lima, Luiz Carlos de Oliveira ; Dias, Disney Ribeiro ; Nunes, Cleiton Antônio ; Schwan, Rosane Freitas

International journal of food science & technology, 2010-11, Vol.45 (11), p.2358-2365 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp
Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp
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Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

Dias, Disney Ribeiro ; Schwan, Rosane Freitas ; Freire, Evandro Sena ; Serôdio, Rogério dos Santos

International journal of food science & technology, 2007-03, Vol.42 (3), p.319-329 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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8
Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources
Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources
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Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources

Miranda Junior, M. ; de Oliveira, J. E. ; Batistote, M. ; Ernandes, J. R.

Journal of the Institute of Brewing, 2012-11, Vol.118 (1), p.82-88 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Vieira, Elsa ; Brandão, Tiago ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8724-8729 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil
Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil
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Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil

Campos, C.R ; Silva, C.F ; Dias, D.R ; Basso, L.C ; Amorim, H.V ; Schwan, R.F

Journal of applied microbiology, 2010-06, Vol.108 (6), p.1871-1879 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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