Search research articles
Contact Us
Filters
Showing results (21-30 of 31) with videos related to
Page
of 4
Sort By:
Journal of Agricultural and Food Chemistry
|
November 28, 2007
The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala
Paul R Grbin, Markus Herderich, Andrew Markides, et al.
International Journal of Food Microbiology
|
June 9, 2020
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing
Ana Hranilovic, Joanna M Gambetta, David W Jeffery, et al.
Applied Microbiology and Biotechnology
|
November 19, 2017
Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation
Alice L Betteridge, Krista M Sumby, Joanna F Sundstrom, et al.
Metabolic Engineering
|
January 1, 2018
Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast
Jin Zhang, Maria A Astorga, Jennifer M Gardner, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2015
Aroma potential of oak battens prepared from decommissioned oak barrels
Sijing Li, Anna M Crump, Paul R Grbin, et al.
Systematic and Applied Microbiology
|
October 19, 2017
Managing the excessive proliferation of glycogen accumulating organisms in industrial activated sludge by nitrogen supplementation: A FISH-NanoSIMS approach
Cristobal A Onetto, Kathryn L Eales, Paul Guagliardo, et al.
International Journal of Food Microbiology
|
October 27, 2019
Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures
Mandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Scientific Reports
|
October 6, 2018
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
Ana Hranilovic, Joanna M Gambetta, Leigh Schmidtke, et al.
Food Chemistry
|
February 5, 2021
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, et al.
Journal of Fungi (Basel, Switzerland)
|
May 28, 2022
Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines
Ana Hranilovic, Warren Albertin, Dimitra L Capone, et al.
Page
of 4
Search research articles
Search
Showing results (21-30 of 31) with videos related to
Sort By:
Page
of 4
Journal of Agricultural and Food Chemistry
|
November 28, 2007
The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala
Paul R Grbin, Markus Herderich, Andrew Markides, et al.
International Journal of Food Microbiology
|
June 9, 2020
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing
Ana Hranilovic, Joanna M Gambetta, David W Jeffery, et al.
Applied Microbiology and Biotechnology
|
November 19, 2017
Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation
Alice L Betteridge, Krista M Sumby, Joanna F Sundstrom, et al.
Metabolic Engineering
|
January 1, 2018
Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast
Jin Zhang, Maria A Astorga, Jennifer M Gardner, et al.
Journal of Agricultural and Food Chemistry
|
March 17, 2015
Aroma potential of oak battens prepared from decommissioned oak barrels
Sijing Li, Anna M Crump, Paul R Grbin, et al.
Systematic and Applied Microbiology
|
October 19, 2017
Managing the excessive proliferation of glycogen accumulating organisms in industrial activated sludge by nitrogen supplementation: A FISH-NanoSIMS approach
Cristobal A Onetto, Kathryn L Eales, Paul Guagliardo, et al.
International Journal of Food Microbiology
|
October 27, 2019
Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures
Mandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Scientific Reports
|
October 6, 2018
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
Ana Hranilovic, Joanna M Gambetta, Leigh Schmidtke, et al.
Food Chemistry
|
February 5, 2021
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, et al.
Journal of Fungi (Basel, Switzerland)
|
May 28, 2022
Impact of <i>Lachancea thermotolerans</i> on Chemical Composition and Sensory Profiles of Viognier Wines
Ana Hranilovic, Warren Albertin, Dimitra L Capone, et al.
Page
of 4