Results 151 to 155 of about 6,326 (155)

Sorption of wine volatile phenols by yeast lees

Food Chemistry, 2005
David Chassagne, Andree Voilley
exaly  

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

Journal of Food Composition and Analysis, 2016
Carvalho J, Isabel Ferreira, Agostinho Almeida   +2 more
exaly  

Inactivation of bacteria and yeast using high-frequency ultrasound treatment

Water Research, 2014
Muthupandian Ashokkumar, Yacine Hemar, Gillian Lewis   +2 more
exaly  

Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition

Food Chemistry
Sally Gras, Gregory J O Martin
exaly  

Yeast ecology of Kombucha fermentation

International Journal of Food Microbiology, 2004
exaly