Found: 22
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Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards.
- Published in:
- Journal of Applied Microbiology, 2024, v. 135, n. 7, p. 1, doi. 10.1093/jambio/lxae160
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- Article
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1234884
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- Article
An Interplay between a Face-Centred Composite Experimental Design and Solid-Phase Microextraction for Wine Aroma GC/MS Analysis.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4609, doi. 10.3390/app13074609
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- Article
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 245, doi. 10.3390/fermentation9030245
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- Article
Optimization of Wheat Straw Conversion into Microbial Lipids by Lipomyces tetrasporus DSM 70314 from Bench to Pilot Scale.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 180, doi. 10.3390/fermentation9020180
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- Article
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts.
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- Beverages, 2022, v. 8, n. 4, p. 59, doi. 10.3390/beverages8040059
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- Article
Screening of Saccharomyces and Non- Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids.
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- Foods, 2022, v. 11, n. 22, p. 3587, doi. 10.3390/foods11223587
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- Article
Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications.
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- Beverages, 2022, v. 8, n. 3, p. 58, doi. 10.3390/beverages8030058
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- Article
Role of Yeasts on the Sensory Component of Wines.
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- Foods, 2022, v. 11, n. 13, p. 1921, doi. 10.3390/foods11131921
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- Article
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains.
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- Foods, 2022, v. 11, n. 9, p. 1342, doi. 10.3390/foods11091342
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- Article
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.830277
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- Article
Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030112
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- Publication type:
- Article
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 801, doi. 10.3390/app11020801
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- Article
Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential.
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- 2020
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- Correction Notice
Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine.
- Published in:
- Microorganisms, 2020, v. 8, n. 5, p. 738, doi. 10.3390/microorganisms8050738
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- Publication type:
- Article
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential.
- Published in:
- Frontiers in Microbiology, 2020, v. 10, p. 1, doi. 10.3389/fmicb.2019.03133
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- Article
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040087
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- Article
Conventional and Non-Conventional Yeasts in Beer Production.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020038
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- Article
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2017.02632
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- Article
Yeast Interactions in Inoculated Wine Fermentation.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00555
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- Article
Polymorphism detection among wild Saccharomyces cerevisiae strains of different wine origin.
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- Annals of Microbiology, 2013, v. 63, n. 2, p. 661, doi. 10.1007/s13213-012-0516-6
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- Article
Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast.
- Published in:
- Annals of Microbiology, 2011, v. 61, n. 1, p. 49, doi. 10.1007/s13213-010-0087-3
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- Publication type:
- Article