Found: 10
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Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods.
- Published in:
- Letters in Applied Microbiology, 2008, v. 47, n. 6, p. 594, doi. 10.1111/j.1472-765X.2008.02472.x
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- Article
Vanillin production from simple phenols by wine-associated lactic acid bacteria.
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- Letters in Applied Microbiology, 2007, v. 44, n. 1, p. 62, doi. 10.1111/j.1472-765X.2006.02037.x
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- Article
Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates.
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- Journal of Applied Microbiology, 2011, v. 110, n. 1, p. 218, doi. 10.1111/j.1365-2672.2010.04878.x
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- Article
Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles.
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- Journal of Applied Microbiology, 2010, v. 108, n. 4, p. 1450, doi. 10.1111/j.1365-2672.2009.04561.x
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- Article
Growth and volatile compound production by Brettanomyces/ Dekkera bruxellensis in red wine.
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- Journal of Applied Microbiology, 2008, v. 104, n. 6, p. 1577, doi. 10.1111/j.1365-2672.2007.03693.x
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- Article
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
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- Journal of Applied Microbiology, 2008, v. 104, n. 6, p. 1833, doi. 10.1111/j.1365-2672.2007.03713.x
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- Article
Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.
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- Journal of Applied Microbiology, 2006, v. 100, n. 6, p. 1208, doi. 10.1111/j.1365-2672.2006.02959.x
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- Article
Methionine catabolism and production of volatile sulphur compounds by Œnococcus œni.
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- Journal of Applied Microbiology, 2004, v. 96, n. 5, p. 1176, doi. 10.1111/j.1365-2672.2004.02257.x
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- Article
Role of botrytized grape micro-organisms in SO[sub2] binding phenomena.
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- Journal of Applied Microbiology, 2001, v. 90, n. 1, p. 34, doi. 10.1046/j.1365-2672.2001.01200.x
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- Article
Co-inoculation with Yeast and LAB Under Winery Conditions: Modification of the Aromatic Profile of Merlot Wines.
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- South African Journal of Enology & Viticulture, 2013, v. 34, n. 2, p. 223
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- Article