Results 131 to 140 of about 2,868 (153)

Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications. [PDF]

Foods
Zavala A, Cavieres O, Labbé M, Salazar F.   +3 more
europepmc   +1 more source

Innovative Applications of High Hydrostatic Pressure in Winemaking. [PDF]

Compr Rev Food Sci Food Saf
Otero L, Prado LD, Morata A.
europepmc   +1 more source

Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects. [PDF]

Food Chem X
Gong X, Qi N, Wang B, Chen T, Luo Y, Luo Y.   +5 more
europepmc   +1 more source

The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics. [PDF]

Commun Biol
Breselge S, Skibinska I, Yin X, Brennan L, Kilcawley K, Cotter PD.   +5 more
europepmc   +1 more source

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production. [PDF]

Appl Environ Microbiol
Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L.   +7 more
europepmc   +1 more source

Molecular and biochemical aspects ofBrettanomycesin brewing [PDF]

Journal of the Institute of Brewing, 2019
Brettanomyces is a semi-domesticated yeast that is a crucial component of lambic beers and is increasingly attracting the attention of the brewing industry.
Diego Bonatto, Marcelo Menoncin
exaly   +1 more source

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Molecular approaches improving our understanding ofBrettanomycesphysiology

FEMS Yeast Research, 2022
Anthony Borneman, Cristian Varela
exaly  

Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry

International Journal of Molecular Sciences, 2022
Simone Vespa, Eleonora Mari, Carlo Viti   +2 more
exaly  

Enumeration of Brettanomyces in Wine Using Impedance

Applied Microbiology, 2021
Filipa Silva, Sanelle van Wyk
exaly