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1.
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
Food Microbiol
; 104: 103968, 2022 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-35287797
2.
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
Food Microbiol
; 107: 104064, 2022 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-35953174
3.
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
Food Microbiol
; 99: 103806, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-34119099
4.
Mediterranean Diet, Sustainability, and Tourism-A Study of the Market's Demand and Knowledge.
Foods
; 12(13)2023 Jun 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-37444201
5.
Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.
Int J Food Microbiol
; 261: 62-72, 2017 Nov 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-28992516
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