Results 221 to 230 of about 5,988 (242)

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2021
Bin Tian
exaly  

Saccharomyces Genome Database: the genomics resource of budding yeast

Nucleic Acids Research, 2012
Stacia R Engel, Kalpana Karra, Matt Simison   +2 more
exaly  

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

Trends in Food Science and Technology, 2010
Isabel Ferreira
exaly  

Probiotics and prebiotics in intestinal health and disease: from biology to the clinic

Nature Reviews Gastroenterology and Hepatology, 2019
Gregor Reid, Glenn R Gibson
exaly  

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

International Journal of Food Microbiology, 2020
Renato Leal Binati, Wilson José Fernandes Lemos Junior, Davide Slaghenaufi   +2 more
exaly  

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Food Microbiology, 2011
Francesca Comitini, Paola Domizio, Livio Lencioni   +2 more
exaly  

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Frontiers in Microbiology, 2016
José Vicente Gil, Paloma Manzanares
exaly  

Saccharomyces Genome Database (SGD) provides tools to identify and analyze sequences from Saccharomyces cerevisiae and related sequences from other organisms

Nucleic Acids Research, 2004
J Michael Cherry
exaly  

KVANTIFICIRANJE FIZIOLOŠKE AKTIVNOSTI I FLOKULACIJSKE SPOSOBNOSTI KVASCA Saccharomyces uvarum

2011
Kvantificiranje fiziološke aktivnosti i flokulacijske sposobnosti pivskog kvasca Saccharomyces uvarum pri točno definiranim uvjetima može pomoći boljem spoznavanju fizikalnih mehanizama procesa flokulacije koja se primjenjuje u pivarstvu. Nakon odgorčavanja kvasca s Tweenom 80 (20 % v/v), smanjena je gorčina kvasca za 87 % bez negativnih učinaka na ...
openaire   +1 more source

Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts

Nature Communications, 2011
Olena P Ishchuk, Silvia Galafassi, Concetta Compagno   +2 more
exaly