Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies. [PDF]
FoodsChioru A +5 more
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Relationship of Wine Neophobia Levels with Demographic Factors and Wine Consumption Behavior in Spanish Consumers. [PDF]
NutrientsCriado C +4 more
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Near-Infrared Spectroscopy Combined with Chemometrics for Liquor Product Quality Assessment: A Review. [PDF]
FoodsQi W +5 more
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Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer. [PDF]
FoodsDilmetz BA +6 more
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Materials for Yeast Immobilization in Alcoholic Fermentation: Bridging Conventional Techniques and 3D Bioprinting. [PDF]
Polymers (Basel)Brunet SI +6 more
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Native microorganisms as natural enhancers in craft beer and wine production. [PDF]
Front MicrobiolCaiza-Valencia C +3 more
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Toward a User-Accessible Spectroscopic Sensing Platform for Beverage Recognition Through K-Nearest Neighbors Algorithm. [PDF]
Sensors (Basel)Montaina L +4 more
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Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers. [PDF]
Biol Trace Elem ResTamayo-Cabeza G, Kelly AB, Lippert F.
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A Multiomics Framework to Unlock the Relationships between Wine, Food, and Gut Health. [PDF]
Adv NutrAbrieux A +6 more
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Fruit Rind Peel as Promising Support Materials for Immobilizing Yeast Cells and Application in Repeated-Batch Cider and Wine Fermentation with Improved Aromatic Compound Profiles. [PDF]
J Microbiol BiotechnolIntasit R, Iadcharoen A, Cheirsilp B.
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