skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: idioma: Tcheco remover data de publicação: 2008Até2012 remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Optimisation of lab-scale continuous alcohol-free beer production
Optimisation of lab-scale continuous alcohol-free beer production
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimisation of lab-scale continuous alcohol-free beer production

Lehnert, R.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi ; Novak, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi ; Macieira, F.,Universidade do Minho, Braga (Portugal). Centro de Engenharia Biologica ; Kurec, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi ; Teixeira, J.A.,Universidade do Minho, Braga (Portugal). Centro de Engenharia Biologica ; Branyik, T.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi

Czech Journal of Food Sciences, 2009-01, Vol.27 (4), p.267-275 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
2
Yeast and its uses
Yeast and its uses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Yeast and its uses

KOPECKÁ, Jana ; MATOULKOVÁ, Dagmar ; NĚMEC, Miroslav

Kvasný průmysl (On-line), 2012-11, Vol.58 (11-12), p.326-335 [Periódico revisado por pares]

Research Institute of Brewing and Malting, Plc

Sem texto completo

Citações Citado por
3
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ethanol biosynthesis and hydrocyanic acid liberation during fruit mashes fermentation

Balcerek, M., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology ; Szopa, J., Technical Univ. of Lodz (Poland). Inst. of Fermentation Technology and Microbiology

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.144-152 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
4
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines
Material Type:
Artigo 		Adicionar ao Meu Espaço

l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines

Kunicka-Styczyńska, A. ; Pogorzelski, E.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S228-S231 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
5
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
Material Type:
Artigo 		Adicionar ao Meu Espaço

Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

Kunicka-Styczyńska, A.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S319-S322 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
6
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

Baron, M., Mendelova Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi ; Fiala, J., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi

Czech Journal of Food Sciences, 2012-04, Vol.30 (2), p.188-193 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
7
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Baron, M., Mendelova Univ., Lednice (Czech Republic). Ustav Vinohradnictvi a Vinarstvi

Czech Journal of Food Sciences, 2011-01, Vol.29 (6), p.603-609 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
8
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species

VAR, Isil ; ERGINKAYA, Zerrin ; KABAK, Bulent

Czech Journal of Food Sciences, 2011-01, Vol.29 (3), p.291-297 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
9
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Material Type:
Artigo 		Adicionar ao Meu Espaço

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Varakumar, S., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry ; Naresh, K., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry ; Reddy, O.V.S., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry

Czech Journal of Food Sciences, 2012-01, Vol.30 (6), p.557-566 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

Texto completo disponível

Citações Citado por
10
Fermentation as conceived by Mendel's teacher F. Diebel in his textbook from 1835
Fermentation as conceived by Mendel's teacher F. Diebel in his textbook from 1835
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fermentation as conceived by Mendel's teacher F. Diebel in his textbook from 1835

ŠEBÁNEK, Jiří ; PSOTA, Vratislav

Kvasný průmysl (On-line), 2012-11, Vol.58 (11-12), p.361-363 [Periódico revisado por pares]

Research Institute of Brewing and Malting, Plc

Sem texto completo

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (30)
  2. Revistas revisadas por pares (41)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.