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Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
- Published in:
- Microorganisms, 2023, v. 11, n. 4, p. 825, doi. 10.3390/microorganisms11040825
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- Article
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 634, doi. 10.3390/fermentation9070634
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- Article
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
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- Antioxidants, 2023, v. 12, n. 2, p. 439, doi. 10.3390/antiox12020439
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- Article
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
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- Yeast, 2020, v. 37, n. 9/10, p. 475, doi. 10.1002/yea.3505
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- Article
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking.
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- Beverages, 2024, v. 10, n. 3, p. 48, doi. 10.3390/beverages10030048
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- Article
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii.
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- Journal of Fungi, 2023, v. 9, n. 10, p. 1000, doi. 10.3390/jof9101000
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- Article