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1
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer, Damir ; Hanousek Čiča, Karla ; Blesić, Milenko ; Smajić Murtić, Mirela ; Mrvčić, Jasna ; Spaho, Nermina

Foods, 2023-05, Vol.12 (10), p.1951 [Periódico revisado por pares]

Switzerland: MDPI AG

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2
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress
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Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

Pérez-Torrado, Roberto ; Oliveira, Bruno M ; Zemančíková, Jana ; Sychrová, Hana ; Querol, Amparo

Frontiers in microbiology, 2016-03, Vol.7, p.435-435 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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3
Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing
Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing
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Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

Gamero, Amparo ; Dijkstra, Annereinou ; Smit, Bart ; de Jong, Catrienus

Fermentation (Basel), 2020-05, Vol.6 (2), p.50 [Periódico revisado por pares]

Basel: MDPI AG

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4
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
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Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Kodchasee, Pratthana ; Pharin, Nattanicha ; Suwannarach, Nakarin ; Unban, Kridsada ; Saenjum, Chalermpong ; Kanpiengjai, Apinun ; Sakar, Dipayan ; Shetty, Kalidas ; Zarnkow, Martin ; Khanongnucha, Chartchai

Journal of fungi (Basel), 2023-01, Vol.9 (2), p.165 [Periódico revisado por pares]

Switzerland: MDPI AG

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5
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao
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Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao

Boro, Nitesh ; Borah, Ashis ; Sarma, Rajib L. ; Narzary, Diganta

Brazilian journal of microbiology, 2022-09, Vol.53 (3), p.1515-1531 [Periódico revisado por pares]

Cham: Springer International Publishing

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6
Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

Vilela, Alice

Fermentation (Basel), 2017-12, Vol.3 (4), p.51 [Periódico revisado por pares]

Basel: MDPI AG

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7
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast
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Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

Muñoz-Castells, Raquel ; Moreno, Juan ; García-Martínez, Teresa ; Mauricio, Juan Carlos ; Moreno-García, Jaime

Fermentation (Basel), 2023-12, Vol.9 (12), p.1023 [Periódico revisado por pares]

Basel: MDPI AG

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8
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector
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Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Berbegal, Carmen ; Fragasso, Mariagiovanna ; Russo, Pasquale ; Bimbo, Francesco ; Grieco, Francesco ; Spano, Giuseppe ; Capozzi, Vittorio

Fermentation (Basel), 2019-09, Vol.5 (4), p.85 [Periódico revisado por pares]

Basel: MDPI AG

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9
Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
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Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Dippel, Kevin ; Matti, Katrin ; Muno-Bender, Judith ; Michling, Florian ; Brezina, Silvia ; Semmler, Heike ; Rauhut, Doris ; Wendland, Jürgen

Microorganisms (Basel), 2022-09, Vol.10 (10), p.1922 [Periódico revisado por pares]

Basel: MDPI AG

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10
Codon pair optimization (CPO): a software tool for synthetic gene design based on codon pair bias to improve the expression of recombinant proteins in Pichia pastoris
Codon pair optimization (CPO): a software tool for synthetic gene design based on codon pair bias to improve the expression of recombinant proteins in Pichia pastoris
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Codon pair optimization (CPO): a software tool for synthetic gene design based on codon pair bias to improve the expression of recombinant proteins in Pichia pastoris

Huang, Yide ; Lin, Ting ; Lu, Lingfang ; Cai, Fan ; Lin, Jie ; Jiang, Yu E ; Lin, Yao

Microbial cell factories, 2021-11, Vol.20 (1), p.209-209, Article 209 [Periódico revisado por pares]

England: BioMed Central Ltd

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