Results 301 to 310 of about 132,198 (316)

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

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

Brewing up a storm: The genomes of lager yeasts and how they evolved

Biotechnology Advances, 2017
Ursula Bond
exaly  

Metabolic Engineering of Oleaginous Yeasts for Production of Fuels and Chemicals

Frontiers in Microbiology, 2017
Shuobo Shi, Huimin Zhao, Shi Shuobo
exaly  

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

Nutrients, 2010
Lene Jespersen, Line Lindegaard Pedersen, Jespersen Lene   +2 more
exaly  

Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina

Postharvest Biology and Technology, 2012
M C Nally, Yolanda Paola Maturano, M Combina   +2 more
exaly  

Marine yeasts—a review

Yeast, 2008
Sreedevi N Kutty, Rosamma Philip
exaly  

The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses

International Journal of Food Microbiology, 2001
G H Fleet, J M Cox, J M Cox
exaly  

Biotechnology of non-Saccharomyces yeasts—the basidiomycetes

Applied Microbiology and Biotechnology, 2013
Johnson Eric A
exaly  

Flocculence in Yeast

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

Yeasts used to delay browning in white wines

Food Chemistry, 2006
M Mayen, Julieta Merida, Manuel Medina   +2 more
exaly