UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Foods, 2020-09, Vol.9 (9), p.1231

2020

Volltextzugriff (PDF)

A novel feedstuff: ensiling of cowpea (Vigna unguiculata L.) stover and apple (Malus domestica Borkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability

Journal of the science of food and agriculture, 2017-10, Vol.97 (13), p.4306-4313

2017

Volltextzugriff (PDF)

Application of Hyperspectral Imaging and Deep Learning for Robust Prediction of Sugar and pH Levels in Wine Grape Berries

Sensors (Basel, Switzerland), 2021-05, Vol.21 (10), p.3459

2021

Volltextzugriff (PDF)

Production of blueberry wine and volatile characterization of young and bottle‐aging beverages

Food science & nutrition, 2019-02, Vol.7 (2), p.617-627

2019

Volltextzugriff (PDF)

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

Food research international, 2014-10, Vol.64, p.241-247

2014

Volltextzugriff (PDF)

Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities

Frontiers in microbiology, 2023-03, Vol.14, p.1146065-1146065

2023

Volltextzugriff (PDF)

Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability

PloS one, 2015-04, Vol.10 (4), p.e0122709-e0122709

2015

Volltextzugriff (PDF)

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Fermentation (Basel), 2018-03, Vol.4 (1), p.8

2018

Volltextzugriff (PDF)

Determination of Sugar, pH, and Anthocyanin Contents in Port Wine Grape Berries through Hyperspectral Imaging: An Extensive Comparison of Linear and Non-Linear Predictive Methods

Applied sciences, 2021-11, Vol.11 (21), p.10319

2021

Volltextzugriff (PDF)

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

AMB Express, 2014-05, Vol.4 (1), p.39-39, Article 39

2014

Volltextzugriff (PDF)

Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality

Microorganisms (Basel), 2022-01, Vol.10 (1), p.107

2022

Volltextzugriff (PDF)

Improvement of mead fermentation by honey-must supplementation

Journal of the Institute of Brewing, 2015-07, Vol.121 (3), p.405-410

2015

Volltextzugriff (PDF)

A Genome-Wide Phenotypic Analysis of Saccharomyces cerevisiae’s Adaptive Response and Tolerance to Chitosan in Conditions Relevant for Winemaking

Fermentation (Basel), 2023-02, Vol.9 (2), p.172

2023

Volltextzugriff (PDF)

Volatile Composition and Sensory Properties of Mead

Microorganisms (Basel), 2019-09, Vol.7 (10), p.404

2019

Volltextzugriff (PDF)

Transcriptomic and chemogenomic analyses unveil the essential role of Com2-regulon in response and tolerance of Saccharomyces cerevisiae to stress induced by sulfur dioxide

Microbial cell, 2019-11, Vol.6 (11), p.509-523

2019

Volltextzugriff (PDF)

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

Microorganisms (Basel), 2019-10, Vol.7 (11), p.478

2019

Volltextzugriff (PDF)

Women with Abnormal Mammographic Findings and High Neutrophil-to-Lymphocyte Ratio have the Worst Dietary Carbohydrate Quality Index

Nutrition and cancer, 2022, Vol.74 (7), p.2436-2443

2022

Volltextzugriff (PDF)

Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae

Applied and Environmental Microbiology, 2010-12, Vol.76 (24), p.7918-7924

2010

Volltextzugriff (PDF)

Impact of assimilable nitrogen availability in glucose uptake kinetics in Saccharomyces cerevisiae during alcoholic fermentation

Microbial cell factories, 2012-07, Vol.11 (1), p.99-99, Article 99

2012

Volltextzugriff (PDF)

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Foods, 2019-10, Vol.8 (11), p.530

2019

Volltextzugriff (PDF)

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

Journal of bioscience and bioengineering, 2009-08, Vol.108 (2), p.99-104

2009

Volltextzugriff (PDF)

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

International journal of food microbiology, 2012-11, Vol.160 (2), p.87-93

2012

Volltextzugriff (PDF)

Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii

Food research international, 2020-11, Vol.137, p.109663-109663, Article 109663

2020

Volltextzugriff (PDF)

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii

FEMS yeast research, 2023-01, Vol.23

2023

Volltextzugriff (PDF)

Pressure ulcers in palliative home care patients: prevalence and characteristics

Revista da Escola de Enfermagem da U S P, 2014-04, Vol.48 (2), p.264-271

2014

Volltextzugriff (PDF)

1 – 25 von 252

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(165)
Mit Volltextzugriff
(183)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(87)
Life Sciences & Biomedicine
(80)
Fermentation
(25)
Microbiology
(22)
Saccharomyces Cerevisiae
(20)
Humans
(18)
Food Science & Technology
(16)
Yeast
(16)
Wine
(15)
Biotechnology & Applied Microbiology
(12)
Animals
(10)
Biomedical And Life Sciences
(10)
Agriculture
(9)
Biological And Medical Sciences
(9)
Ethanol
(9)
Life Sciences
(9)
Saccharomyces Cerevisiae - Metabolism
(9)
Technology
(9)
Vitaceae
(9)
Wines
(9)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

A novel feedstuff: ensiling of cowpea (Vigna unguiculata L.) stover and apple (Malus domestica Borkh.) mixtures. Evaluation of the nutritive value, fermentation quality and aerobic stability

Application of Hyperspectral Imaging and Deep Learning for Robust Prediction of Sugar and pH Levels in Wine Grape Berries

Production of blueberry wine and volatile characterization of young and bottle‐aging beverages

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

Biocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities

Comparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

Determination of Sugar, pH, and Anthocyanin Contents in Port Wine Grape Berries through Hyperspectral Imaging: An Extensive Comparison of Linear and Non-Linear Predictive Methods

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality

Improvement of mead fermentation by honey-must supplementation

A Genome-Wide Phenotypic Analysis of Saccharomyces cerevisiae’s Adaptive Response and Tolerance to Chitosan in Conditions Relevant for Winemaking

Volatile Composition and Sensory Properties of Mead

Transcriptomic and chemogenomic analyses unveil the essential role of Com2-regulon in response and tolerance of Saccharomyces cerevisiae to stress induced by sulfur dioxide

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

Women with Abnormal Mammographic Findings and High Neutrophil-to-Lymphocyte Ratio have the Worst Dietary Carbohydrate Quality Index

Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae

Impact of assimilable nitrogen availability in glucose uptake kinetics in Saccharomyces cerevisiae during alcoholic fermentation

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii

Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii

Pressure ulcers in palliative home care patients: prevalence and characteristics

Suchergebnisse filtern