Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

(2019) Ru Liang et al.   FOOD RESEARCH INTERNATIONAL

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

(2019) Kanokchan Sanoppa et al.   Food Science & Nutrition

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

(2019) Laura Canonico et al.   FOOD MICROBIOLOGY

The impact of Torulaspora delbrueckii yeast in winemaking

(2018) Santiago Benito   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Chemical composition of bilberry wine fermented with non- Saccharomyces yeasts ( Torulaspora delbrueckii and Schizosaccharomyces pombe ) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

(2018) Shuxun Liu et al.   FOOD CHEMISTRY

A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins

(2018) Wu Zhong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

(2017) Simonetta Visintin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

(2017) Yunwei Niu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni

(2016) Yuyun Lu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors

(2016) Andreas Bimpilas et al.   FOOD CHEMISTRY

Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

(2016) Dai Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

(2015) Xu Wang et al.   FOOD CHEMISTRY

Sequential culture withTorulaspora delbrueckiiandSaccharomyces cerevisiaeand management of fermentation temperature to improve cherry wine quality

(2015) Shu Yang Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

(2014) I. Loira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

(2014) Michela Azzolini et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

(2012) Shu Yang Sun et al.   FOOD CHEMISTRY

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

(2012) Mohand Sadoudi et al.   FOOD MICROBIOLOGY

Aromatic Characterization of Pot Distilled Kiwi Spirits

(2012) Cristina López-Vázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine

(2011) Varakumar Sadineni et al.   ANNALS OF MICROBIOLOGY

Kiwifruit flavour: A review

(2011) Coralia V. Garcia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

(2010) Ildikó Magyar et al.   FOOD MICROBIOLOGY

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

(2010) Whasley F. Duarte et al.   FOOD RESEARCH INTERNATIONAL

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

(2008) F VIANA et al.   FOOD MICROBIOLOGY