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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.
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
Antioxidants (Basel)
; 12(2)2023 Feb 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36829997
5.
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.
Int J Food Microbiol
; 360: 109325, 2021 Dec 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34281717
6.
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.
FEMS Microbiol Lett
; 367(12)2020 06 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32558882
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