Related references
Note: Only part of the references are listed.Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash d′etente treated must fermented off-skins
Richard G. Ntuli et al.
FOOD CHEMISTRY (2022)
Determination of methanol and fusel oils in various types of wines distributed in Korea
Sang Mi Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2022)
Interesting antifungal drug targets in the central metabolism of Candida albicans
Stefanie Wijnants et al.
TRENDS IN PHARMACOLOGICAL SCIENCES (2022)
Phenolic compound profiles in Finnish apple (Malus x domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains
Wenjia He et al.
FOOD CHEMISTRY (2022)
Combinatorial engineering of Saccharomyces cerevisiae for improving limonene production
Xue Zhang et al.
BIOCHEMICAL ENGINEERING JOURNAL (2021)
The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea
Yue Xiao et al.
FOOD CHEMISTRY (2021)
Biochemical characterization of tyrosine aminotransferase and enhancement of salidroside production by suppressing tyrosine aminotransferase in Rhodiola crenulata
Xuechao Liu et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
Advances in catalytic production of value-added biochemicals and biofuels via furfural platform derived lignocellulosic biomass
Pongtanawat Khemthong et al.
BIOMASS & BIOENERGY (2021)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
Wenjia He et al.
FOOD CHEMISTRY (2021)
Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities
Merve Ozen et al.
FOOD CHEMISTRY (2020)
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
Jianping Wei et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
The impacts of Schizosaccharomyces on winemaking
Santiago Benito
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge
Qi Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species
Jianping Wei et al.
FOOD MICROBIOLOGY (2019)
Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider
Jianping Wei et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of fermentation time on nutritional components of red-fleshed apple cider
Weifang Zuo et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
P. P. Minnaar et al.
FOOD CHEMISTRY-X (2019)
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
Shuxun Liu et al.
FOOD CHEMISTRY (2018)
Flavor profiling of apple ciders from the UK and Scandinavian region
Zihan Qin et al.
FOOD RESEARCH INTERNATIONAL (2018)
Engineering of hydroxymandelate synthases and the aromatic amino acid pathway enables de novo biosynthesis of mandelic and 4-hydroxymandelic acid with Saccharomyces cerevisiae
Mara Reifenrath et al.
METABOLIC ENGINEERING (2018)
Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice
P. P. Minnaar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
Rocio Escribano et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
RIFM fragrance ingredient safety assessment, cis -5-octen-1-ol CAS Registry Number 64275-73-6
A.M. Api et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics
Anna Picinelli Lobo et al.
FOOD CHEMISTRY (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
A. E. Mylona et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Mitochondria-Translocated PGK1 Functions as a Protein Kinase to Coordinate Glycolysis and the TCA Cycle in Tumorigenesis
Xinjian Li et al.
MOLECULAR CELL (2016)
Evolution of polyphenols and organic acids during the fermentation of apple cider
Mengqi Ye et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Influence of yeast strain on aromatic profile of Gewurztraminer wine
Katarina Furdikova et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
Cintia Maia Braga et al.
FOOD CHEMISTRY (2013)
Fermentative and growth performances of Dekkera bruxellensis in different batch systems and the effect of initial low cell counts in co-cultures with Saccharomyces cerevisiae
Maria Cristina Meneghin et al.
YEAST (2013)
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
Y. Paola Maturano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Alterations in D-amino acid concentrations and microbial community structures during the fermentation of red and white wines
Shiro Kato et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus
P-R Lee et al.
FOOD MICROBIOLOGY (2010)
Recent Progress in Deciphering the Biosynthesis of Aspartate-Derived Amino Acids in Plants
Georg Jander et al.
MOLECULAR PLANT (2010)
Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains
Lucia M. Mendoza et al.
BIOTECHNOLOGY LETTERS (2007)
Characterization of early deaths of non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
P Nissen et al.
ARCHIVES OF MICROBIOLOGY (2003)
Multiple pathways are co-regulated by the protein kinase Snf1 and the transcription factors Adr1 and Cat8
ET Young et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2003)