Related references
Note: Only part of the references are listed.Molecular and functional diversity of Saccharomyces cerevisiae strains of traditional fermented foods of the North-Western Himalayas
Keshani et al.
ANNALS OF MICROBIOLOGY (2015)
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian heroic vine-growing area
A. Capece et al.
FOOD MICROBIOLOGY (2012)
Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas
Neemisha Pathania et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)
Nutrient utilization profile of Saccharomyces cerevisiae from palm wine in tropical fruit fermentation
OU Ezeronye
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2004)
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters
KJ Verstrepen et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Effect of different sources of fermentation on flavour profile of apple wines by descriptive analysis
VK Joshi et al.
ACTA ALIMENTARIA (2002)
Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey
C Nurgel et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2002)
Low temperature alcoholic fermentations in high sugar concentration grape musts
J Llaurado et al.
JOURNAL OF FOOD SCIENCE (2002)
Formation of wine aroma: Tones and imperfections caused by minor components (review)
AF Pisarnitskii
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2001)
Effects on flavour of innovations in brewery equipment and processing: A review
M Meilgaard
JOURNAL OF THE INSTITUTE OF BREWING (2001)
Share Paper
