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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation

Bergentall, Martina K. ; Malafronte, Loredana ; As, Dorine ; Calmet, Emeline ; Melin, Petter

European food research & technology, 2024-03, Vol.250 (3), p.811-820 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography
Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography
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Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography

Huang, Yan ; Duan, Wen ; Xiao, Junfei ; Liu, He ; Zhou, Chenchen ; Zhang, Yuyu ; Tang, Yizhuang ; Sun, Baoguo ; Li, Zhanming

Journal of food measurement & characterization, 2021-04, Vol.15 (2), p.1680-1692 [Periódico revisado por pares]

New York: Springer US

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3
Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS
Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS
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Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS

Suto, Momoka ; Kawashima, Hiroto

Analytical and bioanalytical chemistry, 2021-01, Vol.413 (2), p.355-363 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni
Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni
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Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni

Di Martino, Catello ; Testa, Bruno ; Letizia, Francesco ; Iorizzo, Massimo ; Lombardi, Silvia Jane ; Ianiro, Mario ; Di Renzo, Massimo ; Strollo, Daniela ; Coppola, Raffaele

Journal of food science and technology, 2020-11, Vol.57 (11), p.3973-3979 [Periódico revisado por pares]

New Delhi: Springer India

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5
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi

Lee, Min Jung ; Park, Sung Jin ; Choi, Yun-Jeong ; Lee, Mi-Ai ; Yun, Ye-Rang ; Min, Sung Gi ; Seo, Hye-Young ; Her, Jae-Young ; Park, Sung Hee

Journal of food science and technology, 2020-11, Vol.57 (11), p.4103-4110 [Periódico revisado por pares]

New Delhi: Springer India

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6
A preliminary study of rapid-fire high-throughput metabolite analysis using nano-flow injection/Q-TOFMS
A preliminary study of rapid-fire high-throughput metabolite analysis using nano-flow injection/Q-TOFMS
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A preliminary study of rapid-fire high-throughput metabolite analysis using nano-flow injection/Q-TOFMS

Taki, Kentaro ; Noda, Saki ; Hayashi, Yumi ; Tsuchihashi, Hitoshi ; Ishii, Akira ; Zaitsu, Kei

Analytical and bioanalytical chemistry, 2020-07, Vol.412 (17), p.4127-4134 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

Battistelli, Noemi ; Perpetuini, Giorgia ; Perla, Carlo ; Arfelli, Giuseppe ; Zulli, Camillo ; Rossetti, Alessio Pio ; Tofalo, Rosanna

European food research & technology, 2020-05, Vol.246 (5), p.1031-1039 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

Yang, Xiaoxing ; Zhou, Jiachun ; Fan, Liqiang ; Qin, Zhen ; Chen, Qiming ; Zhao, Liming

Food Science and Biotechnology, 2018, 27(6), , pp.1719-1726 [Periódico revisado por pares]

Singapore: Springer Singapore

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9
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
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GC–MS based metabolomics study of fermented stipe of Sparassis crispa

Seo, Seung-Ho ; Park, Seong-Eun ; Kim, Eun-Ju ; Son, Hong-Seok

Food Science and Biotechnology, 2018, 27(4), , pp.1111-1118 [Periódico revisado por pares]

Singapore: Springer Singapore

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10
Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography
Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography
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Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography

Park, Jong-Min ; Shin, Jung-Ah ; Lee, Jeung Hee ; Lee, Ki-Teak

Food Science and Biotechnology, 2017, 26(2), , pp.349-355 [Periódico revisado por pares]

Seoul: The Korean Society of Food Science and Technology

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