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Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing
Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing
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Combination of four bacterial strains isolated from Yamahai‐shubo in traditional Japanese sake brewing

Fujiwara, Hisashi ; Watanabe, Kunihiko ; Wakai, Yoshinori

Food science & nutrition, 2023-06, Vol.11 (6), p.2990-3001 [Periódico revisado por pares]

United States: John Wiley & Sons, Inc

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2
Evaluation of enhancing effect of soybean oil on polymalic acid production by Aureobasidium pullulans HA-4D
Evaluation of enhancing effect of soybean oil on polymalic acid production by Aureobasidium pullulans HA-4D
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Evaluation of enhancing effect of soybean oil on polymalic acid production by Aureobasidium pullulans HA-4D

Xia, Jun ; Liu, Sili ; Jiao, Jiali ; Qiu, Zhongyang ; Liu, Xiaoyang ; He, Aiyong ; Xu, Ning ; Xu, Jiaxing

Bioprocess and biosystems engineering, 2022-10, Vol.45 (10), p.1673-1682 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi

Lee, Min Jung ; Park, Sung Jin ; Choi, Yun-Jeong ; Lee, Mi-Ai ; Yun, Ye-Rang ; Min, Sung Gi ; Seo, Hye-Young ; Her, Jae-Young ; Park, Sung Hee

Journal of food science and technology, 2020-11, Vol.57 (11), p.4103-4110 [Periódico revisado por pares]

New Delhi: Springer India

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4
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production

Battistelli, Noemi ; Perpetuini, Giorgia ; Perla, Carlo ; Arfelli, Giuseppe ; Zulli, Camillo ; Rossetti, Alessio Pio ; Tofalo, Rosanna

European food research & technology, 2020-05, Vol.246 (5), p.1031-1039 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Development of apple wine from Golden Delicious cultivar using a local yeast isolate
Development of apple wine from Golden Delicious cultivar using a local yeast isolate
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Development of apple wine from Golden Delicious cultivar using a local yeast isolate

Sukhvir, Sukhvir ; Kocher, G. S.

Journal of food science and technology, 2019-06, Vol.56 (6), p.2959-2969 [Periódico revisado por pares]

New Delhi: Springer India

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6
Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type
Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type
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Physicochemical and microbiological characterization of the sensory deviation responsible for the origin of the special sherry wines "palo cortado" type

Palacios, Victor ; Roldán, Ana ; Jiménez-Cantizano, Ana ; Amores-Arrocha, Antonio Shukla, Pratyoosh

PloS one, 2018-12, Vol.13 (12), p.e0208330-e0208330 [Periódico revisado por pares]

United States: Public Library of Science

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7
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains
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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

Yang, Xiaoxing ; Zhou, Jiachun ; Fan, Liqiang ; Qin, Zhen ; Chen, Qiming ; Zhao, Liming

Food Science and Biotechnology, 2018, 27(6), , pp.1719-1726 [Periódico revisado por pares]

Singapore: Springer Singapore

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8
Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition
Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition
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Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

Loira, Iris ; Morata, Antonio ; Palomero, Felipe ; González, Carmen ; Suárez-Lepe, José

Fermentation (Basel), 2018-08, Vol.4 (3), p.70 [Periódico revisado por pares]

Basel: MDPI AG

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9
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
GC–MS based metabolomics study of fermented stipe of Sparassis crispa
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GC–MS based metabolomics study of fermented stipe of Sparassis crispa

Seo, Seung-Ho ; Park, Seong-Eun ; Kim, Eun-Ju ; Son, Hong-Seok

Food Science and Biotechnology, 2018, 27(4), , pp.1111-1118 [Periódico revisado por pares]

Singapore: Springer Singapore

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10
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions
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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Wei, Ming ; Wang, Shaoyang ; Gu, Pan ; Ouyang, Xiaoyu ; Liu, Shuxun ; Li, Yiqing ; Zhang, Bolin ; Zhu, Baoqing

Journal of food science and technology, 2018-06, Vol.55 (6), p.2240-2250 [Periódico revisado por pares]

New Delhi: Springer India

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