Sensory and Chemical Characterization of Upcycled Pomace- and Whey-Based Piquette Beverages. [PDF]
FoodsHauser DG +6 more
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Enhanced functional properties and volatile profiles in Lactobacillus-fermented <i>Hylocereus megalanthus</i> juice: A strain-dependent analysis. [PDF]
Food Chem XZhang W +7 more
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Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits. [PDF]
FoodsBudić-Leto I, Kljusurić JG.
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Probiotic Yeast and How to Use Them-Combining Traditions and New Waves in Fermented Beverages. [PDF]
FoodsStaniszewski A +3 more
europepmc +1 more source
The Use of Non-Conventional Yeast in Sake Production. [PDF]
MoleculesWilkowska A, Dzwonnik Z.
europepmc +1 more source
Acid whey valorization: novel approaches for probiotic and functional products development. [PDF]
Front NutrMutaliyeva B +6 more
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Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future. [PDF]
FoodsPizarro-Oteíza S +4 more
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Assessment of Winery By-Products as Ingredients as a Base of "3S" (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins. [PDF]
FoodsCánovas BM +4 more
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Wine Industry Waste as a Source of Bioactive Compounds for Drug Use. [PDF]
Int J Mol SciMesta-Corral M +4 more
europepmc +1 more source
Current knowledge on the polymicrobial interaction and biofilm between <i>Saccharomyces</i> and <i>Lactobacillaceae</i>: regulatory mechanisms and applications. [PDF]
BiofilmXu Z +6 more
europepmc +1 more source