相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine
Qing-An Zhang et al.
ULTRASONICS SONOCHEMISTRY (2020)
Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine
Zhangcheng Liang et al.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2020)
Fast tool based on electronic nose to predict olive fruit quality after harvest
Diego M. Martinez Gila et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2020)
Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
Yi Luo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
Alice Cibrario et al.
FOOD MICROBIOLOGY (2020)
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
Renato L. Binati et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Cold hydrolysis of cassava pulp and its use in simultaneous saccharification and fermentation (SSF) process for ethanol fermentation
Tanyaporn Siriwong et al.
JOURNAL OF BIOTECHNOLOGY (2019)
Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein
Xiyun Sun et al.
FOOD CHEMISTRY (2019)
Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine
Wenliang Xiang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition
Kai Hu et al.
FOOD RESEARCH INTERNATIONAL (2019)
Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn
Kuijie Gong et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
Kai Hu et al.
FOOD CHEMISTRY (2018)
Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
Shu Yang Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Protein-peptide nutritional material prepared from surimi wash-water using immobilized chymotrypsin-trypsin
Hao-Chen Ding et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
Helena Albergaria et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)
Kejin Zhuang et al.
JOURNAL OF FOOD SCIENCE (2016)
Ethanol tolerance is decreased by fructose in Saccharomyces and non-Saccharomyces yeasts
Francisco Javier De la Torre-Gonzalez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm
Qin Ouyang et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2015)
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose
Zuobing Xiao et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
Starch saccharification and fermentation of uncooked sweet potato roots for fuel ethanol production
Peng Zhang et al.
BIORESOURCE TECHNOLOGY (2013)
Characterization of Normal and Waxy Corn Starch for Bioethanol Production
Hanyu Yangcheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region
Jianjun Zhong et al.
FOOD CONTROL (2012)
Determination of the Volatile Composition in Brown Millet, Milled Millet and Millet Bran by Gas Chromatography/Mass Spectrometry
Jingke Liu et al.
MOLECULES (2012)
Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy
Fei Shen et al.
FOOD RESEARCH INTERNATIONAL (2011)
Profiles of Carotenoids, Anthocyanins, Phenolics, and Antioxidant Activity of Selected Color Waxy Corn Grains during Maturation
Qing-ping Hu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine
Shuang Chen et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Production and biological function of volatile esters in Saccharomyces cerevisiae
Sofie M. G. Saerens et al.
MICROBIAL BIOTECHNOLOGY (2010)
Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing
Mamoru Watanabe et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2009)
Genome shuffling to improve thermotolerance, ethanol tolerance and ethanol productivity of Saccharomyces cerevisiae
Dong-jian Shi et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2009)
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Helene Fontoin et al.
FOOD QUALITY AND PREFERENCE (2008)
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
R. Suarez et al.
FOOD CHEMISTRY (2007)
Improvement of ethanol yield from raw corn flour by Rhizopus sp.
Li-Sen Wang et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2007)
Native or raw starch digestion: A key step in energy efficient biorefining of grain
GH Robertson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility
P Comuzzo et al.
FOOD CHEMISTRY (2006)
Comparison of carotenoid content in fresh, frozen and canned corn
CE Scott et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)