Results 201 to 210 of about 19,138 (214)

Yeast diversity during the spontaneous fermentation of wine with only the microbiota on grapes cultivated in Japan

Journal of Bioscience and Bioengineering, 2023
Hideaki Shimizu, Kazuya Koyama, Kazuhiro Iwashita   +2 more
exaly  

Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine

LWT - Food Science and Technology, 2022
Yaqiong Liu, Ran Suo, Jie Wang
exaly  

Development of the microbial community during spontaneous cauliflower fermentation

Food Research International, 2010
Spiros Paramithiotis, Eleftherios H Drosinos   +1 more
exaly  

Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina

International Journal of Food Microbiology, 2005
Claudio Martinez
exaly  

Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation

Food Control, 2012
Spiros Paramithiotis, Agapi I Doulgeraki, George-John E Nychas   +2 more
exaly  

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

LWT - Food Science and Technology, 2016
Pei-Tong Liu, Chang-Qing Duan, Guoliang Yan   +2 more
exaly  

Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach

Food Research International, 2020
Roberto Megías-Pérez, Mauricio Moreno-Zambrano, Marcello Corno   +2 more
exaly  

Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods

Food Research International, 2018
Wenzhong Hu, Xiaojie Huang, Yongping Xu   +2 more
exaly  

Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

Journal of the Science of Food and Agriculture, 2014
Spiros Paramithiotis, Eleftherios H Drosinos   +1 more
exaly  

Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules

Carbohydrate Polymers, 2019
Fayin Ye, Yun Zhou, Guohua Zhao
exaly