FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS WITH THE ADDITION OF SELECTED AMINO ACIDS

Production of Isoamyl Acetate from Sugar Beet Molasses by Williopsis saturnus var. saturnus

(2012) Murat Yilmaztekin et al.   JOURNAL OF THE INSTITUTE OF BREWING

Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

(2010) Thi-Thanh-Tam Trinh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

(2010) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae

(2009) Fernando Viana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus

(2008) Murat Yilmaztekin et al.   FOOD CHEMISTRY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY