Results 311 to 318 of about 796,939 (318)

Sorption of wine volatile phenols by yeast lees

Food Chemistry, 2005
David Chassagne, Hervé Alexandre
exaly  

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

Journal of Food Composition and Analysis, 2016
Elsa F Vieira, Joana Carvalho, Eugenia Pinto   +2 more
exaly  

Flocculence in Yeast

Science, 1953
S, POMPER, D W, MCKEE
openaire   +2 more sources

Inactivation of bacteria and yeast using high-frequency ultrasound treatment

Water Research, 2014
Yacine Hemar, Muthupandian Ashokkumar, Gillian D Lewis   +2 more
exaly  

Mutagenesis in Yeast

2003
J F, Spencer, D M, Spencer
openaire   +2 more sources

Yeast ecology of Kombucha fermentation

International Journal of Food Microbiology, 2004
Julian Cox
exaly  

Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition

Food Chemistry
Sally L Gras, Gregory J O Martin
exaly  

Killer Yeasts

1985
openaire   +2 more sources