Found: 12
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Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 11, p. 654, doi. 10.3390/fermentation8110654
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- Article
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030193
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- Article
Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts.
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- Beverages, 2023, v. 9, n. 2, p. 49, doi. 10.3390/beverages9020049
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- Article
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines.
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- Foods, 2022, v. 11, n. 22, p. 3734, doi. 10.3390/foods11223734
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- Article
Pulsed Electric Fields to Improve the Use of Non- Saccharomyces Starters in Red Wines.
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- Foods, 2021, v. 10, n. 7, p. 1472, doi. 10.3390/foods10071472
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- Article
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas.
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- Microorganisms, 2020, v. 8, n. 6, p. 830, doi. 10.3390/microorganisms8060830
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- Article
Biocompatibility in Ternary Fermentations With Lachancea thermotolerans , Other Non- Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.656262
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- Article
Elaboration of an organic beverage based on grape juice with positive nutritional properties.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1768, doi. 10.1002/fsn3.2795
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- Article
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2497, doi. 10.1007/s00217-022-04064-1
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- Article
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions.
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- European Food Research & Technology, 2019, v. 245, n. 4, p. 885, doi. 10.1007/s00217-019-03229-9
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- Article
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO<sub>2</sub>: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine.
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- Food & Bioprocess Technology, 2022, v. 15, n. 3, p. 620, doi. 10.1007/s11947-022-02766-8
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- Article
Pulsed Light Effect in Red Grape Quality and Fermentation.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1540, doi. 10.1007/s11947-017-1921-4
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- Article