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Results 1 to 25 of 2585

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Interactions between yeast, oxygen and polyphenols during alcoholic fermentations : Practical implicationsSALMON, Jean-Michel.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 9, pp 959-965, issn 0023-6438, 7 p.Conference Paper

Comparison of different methods for the determination of assimilable nitrogen in grape mustsCASALTA, Erick; SABLAYROLLES, Jean-Marie; SALMON, Jean-Michel et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 1, pp 271-277, issn 0023-6438, 7 p.Article

Volatile compounds in cider : Inoculation time and fermentation temperature effectsHERRERO, Monica; GARCIA, Luis A; DIAZ, Mario et al.Journal of the Institute of Brewing. 2006, Vol 112, Num 3, pp 210-214, issn 0046-9750, 5 p.Article

Formation of micella containing solubilized sterols during rehydration of active dry yeasts improves their fermenting capacitySOUBEYRAND, Virginie; LUPARIA, Valeria; WILLIAMS, Pascale et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 20, pp 8025-8032, issn 0021-8561, 8 p.Article

Monitoring alcoholic fermentation by low-resolution pulsed nuclear magnetic resonance = Contrôle de la fermentation alcoolique par résonance magnétique nucléaire à impulsions à faible résolutionTELLIER, C; GUILLOU-CHARPIN, M; GRENIER, P et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 988-991, issn 0021-8561Article

Control of lactate production by Saccharomyces cerevisiae expressing a bacterial LDH geneCOLOMBIE, S; DEQUIN, S; SABLAYROLLES, J. M et al.Enzyme and microbial technology. 2003, Vol 33, Num 1, pp 38-46, issn 0141-0229, 9 p.Article

La fermentazione alcolica : una controversia del XIX secolo = La fermentation alcoolique : une controverse du XIX siècleMANACHINI, P. L.Annali di microbiologia ed enzimologia. 1985, Vol 35, pp 45-57, issn 0003-4649Article

Ciders produced by two types of presses and fermented in stainless steel and wooden vatsDEL CAMPO, G; SANTOS, J. I; BERREGI, I et al.Journal of the Institute of Brewing. 2003, Vol 109, Num 4, pp 342-348, issn 0046-9750, 7 p.Article

Alcohol fermentation of green banana = La fermentation alcoolique des bananes vertesIIZUKA, M; UENAKAI, K; SVENDSBY, O et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 5, pp 475-477, issn 0385-6380Article

Bioethanol production from sweet sorghum: Evaluation of post-harvest treatments on sugar extraction and fermentationGUIGOU, Mairan; LAREO, Claudia; VERONICA PEREZ, Leticia et al.Biomass & bioenergy. 2011, Vol 35, Num 7, pp 3058-3062, issn 0961-9534, 5 p.Article

The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice = Effets de la température et du pH sur la croissance des souches de levure lors de la fermentation du jus de raisinHEARD, G. M; FLEET, G. H.Journal of applied bacteriology. 1988, Vol 65, Num 1, pp 23-28, issn 0021-8847Article

Alcoholic fermentation : modelling based on sole substrate and product measurement = Fermentation alcoolique : modélisation basée sur le substrat et la mesure des produitsBOVEE, J. P; STREHAIANO, P; GOMA, G et al.Biotechnology and bioengineering. 1984, Vol 26, Num 4, pp 328-334, issn 0006-3592Article

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditionsDOMIZIO, P; LENCIONI, L; CIANI, M et al.International journal of food microbiology. 2007, Vol 115, Num 3, pp 281-289, issn 0168-1605, 9 p.Article

Yeast assessment during alcoholic fermentation inoculated with a natural pied de cuve or a commercial yeast strainCLAVIJO, Almudena; CALDERON, Isabel L; PANEQUE, Patricia et al.World journal of microbiology & biotechnology. 2011, Vol 27, Num 7, pp 1569-1577, issn 0959-3993, 9 p.Article

Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple mustsDEL CAMPO, Gloria; BERREGI, Inaki; IGNACIO SANTOS, José et al.Bioresource technology. 2008, Vol 99, Num 8, pp 2857-2863, issn 0960-8524, 7 p.Article

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juiceDIAZ-MONTANO, Dulce M; DELIA, Mane-Line; ESTARRON-ESPINOSA, Mima et al.Enzyme and microbial technology. 2008, Vol 42, Num 7, pp 608-616, issn 0141-0229, 9 p.Article

Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiaeJINGYUAN LI; HONGWEI ZHAO; WEIDONG HUANG et al.Journal of industrial microbiology & biotechnology. 2014, Vol 41, Num 12, pp 1793-1802, issn 1367-5435, 10 p.Article

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemakingCIANI, Maurizio; COMITINI, Francesca.Annals of microbiology. 2011, Vol 61, Num 1, pp 25-32, issn 1590-4261, 8 p.Conference Paper

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

The influence of raw material contamination with mycotoxins on alcoholic fermentation indicatorsKLOSOWSKI, Grzegorz; MIKULSKI, Dawid; GRAJEWSKI, Jan et al.Bioresource technology. 2010, Vol 101, Num 9, pp 3147-3152, issn 0960-8524, 6 p.Article

On-line ultrasonic velocity monitoring of alcoholic fermentation kineticsRESA, Pablo; ELVIRA, Luis; MONTERO DE ESPINOSA, Francisco et al.Bioprocess and biosystems engineering (Print). 2009, Vol 32, Num 3, pp 321-331, issn 1615-7591, 11 p.Article

The influence of different yeasts on the fermentation, composition and sensory quality of cachaçaSOUZA OLIVEIRA, Evelyn; BOLINI CARDELLO, Helena Maria André; JERONIMO, Elisangela Marques et al.World journal of microbiology & biotechnology. 2005, Vol 21, Num 5, pp 707-715, issn 0959-3993, 9 p.Article

Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot winesMANFROI, Luciano; SILVA, Paulo H. A; RIZZON, Luiz A et al.Food chemistry. 2009, Vol 116, Num 1, pp 208-213, issn 0308-8146, 6 p.Article

Concentration control in alcoholic fermentation processes from ultrasonic velocity measurementsRESA, Pablo; ELVIRA, Luis; MONTERO DE ESPINOSA, Francisco et al.Food research international. 2004, Vol 37, Num 6, pp 587-594, issn 0963-9969, 8 p.Article

The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spiritsKLOSOWSKI, Grzegorz; MIKULSKI, Dawid.Bioresource technology. 2010, Vol 101, Num 24, pp 9723-9727, issn 0960-8524, 5 p.Article

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