Found: 80
Select item for more details and to access through your institution.
Characterisation of the Volatile Compounds and Key Odourants in Japanese Mandarins by Gas Chromatography–Mass Spectrometry and Gas Chromatography–Olfactometry.
- Published in:
- Separations (2297-8739), 2024, v. 11, n. 8, p. 237, doi. 10.3390/separations11080237
- By:
- Publication type:
- Article
Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 2, p. 75, doi. 10.3390/fermentation10020075
- By:
- Publication type:
- Article
Growth, Substrate, and Metabolite Changes of Probiotic Bifidobacterium animalis subsp. lactis in Soy (Tofu) Whey.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 12, p. 1024, doi. 10.3390/fermentation9121024
- By:
- Publication type:
- Article
Fermentation of Date Pulp Residues Using Saccharomyces cerevisiae and Pichia kudriavzevii —Insights into Biological Activities, Phenolic and Volatile Compounds, Untargeted Metabolomics, and Carbohydrate Analysis Post In Vitro Digestion.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 6, p. 561, doi. 10.3390/fermentation9060561
- By:
- Publication type:
- Article
Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 3, p. 219, doi. 10.3390/fermentation9030219
- By:
- Publication type:
- Article
Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis.
- Published in:
- AMB Express, 2018, v. 8, n. 1, p. 1, doi. 10.1186/s13568-018-0639-7
- By:
- Publication type:
- Article
Yeast and volatile evolution in cider co-fermentation with Saccharomyces cerevisiae and Williopsis saturnus.
- Published in:
- Annals of Microbiology, 2016, v. 66, n. 1, p. 307, doi. 10.1007/s13213-015-1110-5
- By:
- Publication type:
- Article
Cider fermentation with three Williopsis saturnus yeast strains and volatile changes.
- Published in:
- Annals of Microbiology, 2015, v. 65, n. 2, p. 921, doi. 10.1007/s13213-014-0935-7
- By:
- Publication type:
- Article
Optimization of methionol bioproduction by Saccharomyces cerevisiae using response surface methodology.
- Published in:
- Annals of Microbiology, 2015, v. 65, n. 1, p. 197, doi. 10.1007/s13213-014-0850-y
- By:
- Publication type:
- Article
Fermentation of coconut water by probiotic strains <i>Lactobacillus acidophilus</i> L10 and <i>Lactobacillus casei</i> L26.
- Published in:
- Annals of Microbiology, 2013, v. 63, n. 4, p. 1441, doi. 10.1007/s13213-013-0607-z
- By:
- Publication type:
- Article
Dynamics of regional ecological frangibility under natural hazard stress: A case study in Qingping Town of Sichuan Province, Southwest China.
- Published in:
- Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2012, v. 23, n. 1, p. 193
- By:
- Publication type:
- Article
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
- Published in:
- Microbial Biotechnology, 2013, v. 6, n. 4, p. 385, doi. 10.1111/1751-7915.12008
- By:
- Publication type:
- Article
Impact of land expropriation on farmers' livelihoods in the mountainous and hilly regions of Sichuan, China.
- Published in:
- Journal of Mountain Science, 2019, v. 16, n. 11, p. 2484, doi. 10.1007/s11629-018-5017-z
- By:
- Publication type:
- Article
Territorial suitability assessment and function zoning in the Jiuzhaigou earthquake-stricken area.
- Published in:
- Journal of Mountain Science, 2019, v. 16, n. 1, p. 195, doi. 10.1007/s11629-017-4741-0
- By:
- Publication type:
- Article
Influences of labor migration on rural household land transfer: A case study of Sichuan Province, China.
- Published in:
- Journal of Mountain Science, 2018, v. 15, n. 9, p. 2055, doi. 10.1007/s11629-018-4973-7
- By:
- Publication type:
- Article
Land cover change in different altitudes of Guizhou-Guangxi karst mountain area, China: patterns and drivers.
- Published in:
- Journal of Mountain Science, 2017, v. 14, n. 9, p. 1873, doi. 10.1007/s11629-016-4202-1
- By:
- Publication type:
- Article
Influential factors in employment location selection based on 'push-pull' migration theory-a case study in Three Gorges Reservoir area in China.
- Published in:
- Journal of Mountain Science, 2015, v. 12, n. 6, p. 1562, doi. 10.1007/s11629-014-3371-z
- By:
- Publication type:
- Article
The influence of gender and other characteristics on rural laborers' employment patterns in the mountainous and upland areas of Sichuan, China.
- Published in:
- Journal of Mountain Science, 2015, v. 12, n. 3, p. 769, doi. 10.1007/s11629-014-3122-1
- By:
- Publication type:
- Article
Determinants of public goods investment in rural communities in mountainous areas of Sichuan Province, China.
- Published in:
- Journal of Mountain Science, 2014, v. 11, n. 3, p. 816, doi. 10.1007/s11629-013-2244-1
- By:
- Publication type:
- Article
Current situation and influencing factors of pluriactivity in mountainous and hilly rural areas of Sichuan province, China.
- Published in:
- Journal of Mountain Science, 2013, v. 10, n. 3, p. 445, doi. 10.1007/s11629-013-2415-6
- By:
- Publication type:
- Article
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers.
- Published in:
- Molecules, 2018, v. 23, n. 6, p. 1456, doi. 10.3390/molecules23061456
- By:
- Publication type:
- Article
Distinguishing citrus varieties based on genetic and compositional analyses.
- Published in:
- PLoS ONE, 2022, v. 17, n. 4, p. 1, doi. 10.1371/journal.pone.0267007
- By:
- Publication type:
- Article
Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1161, doi. 10.3390/foods12061161
- By:
- Publication type:
- Article
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.
- Published in:
- Foods, 2022, v. 11, n. 6, p. 875, doi. 10.3390/foods11060875
- By:
- Publication type:
- Article
Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages.
- Published in:
- Foods, 2022, v. 11, n. 3, p. 250, doi. 10.3390/foods11030250
- By:
- Publication type:
- Article
Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity.
- Published in:
- Journal of Food Biochemistry, 2015, v. 39, n. 1, p. 11, doi. 10.1111/jfbc.12104
- By:
- Publication type:
- Article
Determination of Flavor Esters in Enzymatically Transformed Coconut Oil.
- Published in:
- Journal of Food Biochemistry, 2013, v. 37, n. 6, p. 654, doi. 10.1111/j.1745-4514.2012.00660.x
- By:
- Publication type:
- Article
Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation.
- Published in:
- Applied Microbiology & Biotechnology, 2018, v. 102, n. 23, p. 10017, doi. 10.1007/s00253-018-9396-4
- By:
- Publication type:
- Article
The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 21, p. 7853, doi. 10.1007/s00253-017-8527-7
- By:
- Publication type:
- Article
Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 19, p. 7129, doi. 10.1007/s00253-017-8431-1
- By:
- Publication type:
- Article
Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 7, p. 3005, doi. 10.1007/s00253-016-8043-1
- By:
- Publication type:
- Article
Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
- Published in:
- Applied Microbiology & Biotechnology, 2016, v. 100, n. 20, p. 8877, doi. 10.1007/s00253-016-7720-4
- By:
- Publication type:
- Article
Volatile sulphur compounds and pathways of l-methionine catabolism in Williopsis yeasts.
- Published in:
- Applied Microbiology & Biotechnology, 2012, v. 95, n. 4, p. 1011, doi. 10.1007/s00253-012-3963-x
- By:
- Publication type:
- Article
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19.
- Published in:
- NPJ Science of Food, 2020, v. 4, n. 1, p. N.PAG, doi. 10.1038/s41538-020-00078-9
- By:
- Publication type:
- Article
Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose).
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1824, doi. 10.1111/ijfs.15560
- By:
- Publication type:
- Article
Simultaneous fractionation of multiple classes of polyphenols from honeybush tea using solid‐phase extraction.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1666, doi. 10.1111/ijfs.15531
- By:
- Publication type:
- Article
Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6451, doi. 10.1111/ijfs.15330
- By:
- Publication type:
- Article
Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2291, doi. 10.1111/ijfs.14850
- By:
- Publication type:
- Article
Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 429, doi. 10.1111/ijfs.14658
- By:
- Publication type:
- Article
Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 2049, doi. 10.1111/ijfs.14399
- By:
- Publication type:
- Article
Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 1, p. 199, doi. 10.1111/ijfs.13574
- By:
- Publication type:
- Article
Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 656, doi. 10.1111/ijfs.13025
- By:
- Publication type:
- Article
Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 12, p. 2653, doi. 10.1111/ijfs.12937
- By:
- Publication type:
- Article
Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 12, p. 2519, doi. 10.1111/ijfs.12919
- By:
- Publication type:
- Article
An overview of selected specialty beers: developments, challenges and prospects.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 7, p. 1607, doi. 10.1111/ijfs.12488
- By:
- Publication type:
- Article
Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 521, doi. 10.1111/ijfs.12332
- By:
- Publication type:
- Article
Mango wine aroma enhancement by pulp contact and β-glucosidase.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 11, p. 2258, doi. 10.1111/ijfs.12212
- By:
- Publication type:
- Article
Manipulation of volatile compound transformation in durian wine by nitrogen supplementation.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 650, doi. 10.1111/ijfs.12012
- By:
- Publication type:
- Article
Impact of two Williopsis yeast strains on the volatile composition of mango wine.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 808, doi. 10.1111/j.1365-2621.2011.02912.x
- By:
- Publication type:
- Article
Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase-catalyzed biocatalysis.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 10, p. 1107, doi. 10.1002/ejlt.201300144
- By:
- Publication type:
- Article