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Monitoring of Quorum-Sensing Molecules during Minifermentation Studies in Wine YeastZUPAN, Jure; AVBELJ, Martina; BUTINAR, Bojan et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 10, pp 2496-2505, issn 0021-8561, 10 p.Article

Natural yeast flora of different varieties of grapes used for wine making in IndiaCHAVAN, Pradnya; MANE, Sarika; KULKARNI, Girish et al.Food microbiology. 2009, Vol 26, Num 8, pp 601-608, issn 0740-0020, 8 p.Article

Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, ArgentinaCOMBINA, M; ELIA, A; MERCADO, L et al.International journal of food microbiology. 2005, Vol 99, Num 3, pp 237-243, issn 0168-1605, 7 p.Article

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiaeCOMITINI, Francesca; GOBBI, Mirko; DOMIZIO, Paola et al.Food microbiology. 2011, Vol 28, Num 5, pp 873-882, issn 0740-0020, 10 p.Article

Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopyNIEUWOUDT, Hélène H; PRETORIUS, Isak S; BAUER, Florian F et al.Journal of microbiological methods. 2006, Vol 67, Num 2, pp 248-256, issn 0167-7012, 9 p.Article

Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance Partial characterization of inhibitory compounds produced by yeastsMENDOZA, Lucía M; MANCA DE NADRA, María C; FARIAS, Marta E et al.Food research international. 2010, Vol 43, Num 8, pp 1990-1998, issn 0963-9969, 9 p.Article

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzeviiGONZALEZ, Sara S; GALLO, Luisa; CLIMENT, M et al.International journal of food microbiology. 2007, Vol 116, Num 1, pp 11-18, issn 0168-1605, 8 p.Article

Use of extracellular acidification for the rapid testing of ethanol tolerance in yeasts = Utilisation de l'acidification extracellulaire pour l'évaluation rapide de la tolérance des levures à l'éthanolJIMENEZ, J; VAN UDEN, N.Biotechnology and bioengineering. 1985, Vol 27, Num 11, pp 1596-1598, issn 0006-3592Article

Construction of killer wine yeast strain = Elaboration de souches de levure de vin killerSEKI, T; CHOI, E. H; RYU, D et al.Applied and environmental microbiology (Print). 1985, Vol 49, Num 5, pp 1211-1215, issn 0099-2240Article

A novel approach for the improvement of stress resistance in wine yeastsCARDONA, Fernando; CARRASCO, Purificacion; ENRIQUE PEREZ-ORTIN, José et al.International journal of food microbiology. 2007, Vol 114, Num 1, pp 83-91, issn 0168-1605, 9 p.Article

A new method for the rapid separation of magnetized yeast in sparkling wineBEROVIC, Marin; BERLOT, Matjaz; KRALJ, Slavko et al.Biochemical engineering journal. 2014, Vol 88, pp 77-84, issn 1369-703X, 8 p.Article

Improved fermentation kinetics by wine yeast strains evolved under ethanol stressNOVO, Maite; GONZALEZ, Ramon; BERTRAN, Eva et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 1, pp 166-172, issn 0023-6438, 7 p.Article

New insights into the advantages of ammonium as a winemaking nutrientMARTINEZ-MORENO, Rubén; QUIROS, Manuel; MORALES, Pilar et al.International journal of food microbiology. 2014, Vol 177, pp 128-135, issn 0168-1605, 8 p.Article

The inhibitory activity of wine yeast starters on malolactic bacteriaCOMITINI, Francesca; CIANI, Maurizio.Annals of microbiology. 2007, Vol 57, Num 1, pp 61-66, issn 1590-4261, 6 p.Article

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiaePEREZ-NEVADO, F; ALBERGARIA, H; HOGG, T et al.International journal of food microbiology. 2006, Vol 108, Num 3, pp 336-345, issn 0168-1605, 10 p.Article

Osmotic stress response in the wine yeast Dekkera bruxellensisGALAFASSI, Silvia; TOSCANO, Marco; VIGENTINI, Ileana et al.Food microbiology. 2013, Vol 36, Num 2, pp 316-319, issn 0740-0020, 4 p.Article

Amino acid uptake by wild and commercial yeasts in single fermentations and co-fermentationsBARRAJON-SIMANCAS, N; GIESE, E; AREVALO-VILLENA, M et al.Food chemistry. 2011, Vol 127, Num 2, pp 441-446, issn 0308-8146, 6 p.Article

Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharidesGIOVANI, Giovanna; CANUTI, Valentina; ROSI, Iolanda et al.International journal of food microbiology. 2010, Vol 137, Num 2-3, pp 303-307, issn 0168-1605, 5 p.Article

Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite FiningGONZALEZ-RAMOS, Daniel; QUIROS, Manuel; GONZALEZ, Ramon et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8373-8378, issn 0021-8561, 6 p.Article

Spoilage yeasts from Patagonian cellars : characterization and potential biocontrol based on killer interactionsSANGORRIN, Marcela P; LOPES, Christian A; JOFRE, Viviana et al.World journal of microbiology & biotechnology. 2008, Vol 24, Num 7, pp 945-953, issn 0959-3993, 9 p.Article

A new methodology to obtain wine yeast strains overproducing mannoproteinsQUIROS, Manuel; GONZALEZ-RAMOS, Daniel; TABERA, Laura et al.International journal of food microbiology. 2010, Vol 139, Num 1-2, pp 9-14, issn 0168-1605, 6 p.Article

Multilocus sequence typing of oenological Saccharomyces cerevisiae strainsMUNOZ, Rosario; GOMEZ, Alicia; ROBLES, Virginia et al.Food microbiology. 2009, Vol 26, Num 8, pp 641-646, issn 0740-0020, 6 p.Article

Morphological changes in autolytic wine yeast during aging in two model systemsMARTINEZ-RODRIGUEZ, A. J; GONZALEZ, R; CARRASCOSA, A. V et al.Journal of food science. 2004, Vol 69, Num 8, pp M233-M239, issn 0022-1147Article

Analysis of the genomic response of a wine yeast to rehydration and inoculationROSSIGNOL, Tristan; POSTAIRE, Olivier; STORAÏ, Julien et al.Applied microbiology and biotechnology. 2006, Vol 71, Num 5, pp 699-712, issn 0175-7598, 14 p.Article

Genetic instability of heterozygous, hybrid, natural wine yeastsRAMIREZ, Manuel; VINAGRE, Antonia; AMBRONA, Jesus et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 8, pp 4686-4691, issn 0099-2240, 6 p.Article

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