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Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation

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Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine

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Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

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Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars

(2021) Jingjing Liang et al.   Food Bioscience

Determination of 13 Vitamin B and the Related Compounds Using HPLC with UV Detection and Application to Food Supplements

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Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines

(2020) Duc-Truc Pham et al.   FOOD CHEMISTRY

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(2020) Wanying Peng et al.   FOOD CHEMISTRY

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

(2019) He Gao et al.   Food Bioscience

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

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Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

(2019) Guangsen Fan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

(2019) Xinxing Xu et al.   FOOD CHEMISTRY

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

(2019) Vasileios Englezos et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

(2019) Jianping Wei et al.   FOOD CHEMISTRY

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

(2019) Jianping Wei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fruit Wines Inhibitory Activity Against α-Glucosidase

(2018) Uros Cakar et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Flavor profiling of apple ciders from the UK and Scandinavian region

(2018) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

(2018) Chen Chen et al.   Food Bioscience

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber-Optic FT-NIR Spectrometry and PLS Regression

(2017) Bingqian Wang et al.   JOURNAL OF FOOD SCIENCE

The Nutritional and Health Benefits of Kiwiberry (Actinidia arguta) – a Review

(2017) Piotr Latocha   PLANT FOODS FOR HUMAN NUTRITION

Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree

(2016) Paulina Nowicka et al.   FOOD CHEMISTRY

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

(2015) Iris Loira et al.   FOOD RESEARCH INTERNATIONAL

Yeast interactions in multi-starter wine fermentation

(2015) Maurizio Ciani et al.   Current Opinion in Food Science

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

(2014) Mengqi Ye et al.   FEMS YEAST RESEARCH

Simultaneous Determination of Caffeine and Water-Soluble Vitamins in Energy Drinks by HPLC with Photodiode Array and Fluorescence Detection

(2014) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Evolution of polyphenols and organic acids during the fermentation of apple cider

(2014) Mengqi Ye et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

(2010) P.-R. Lee et al.   FOOD MICROBIOLOGY

Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

(2009) Doris Jaros et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Simultaneous determination of water-soluble vitamins in selected food matrices by liquid chromatography/electrospray ionization tandem mass spectrometry

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