Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts

Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses

(2015) Najla Ben Akacha et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation

(2015) Dai Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro kinetics of soybean lipoxygenase with combinatorial fatty substrates and its functional significance in off flavour development

(2013) Somnath Mandal et al.   FOOD CHEMISTRY

Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine

(2012) Pin-Rou Lee et al.   FOOD BIOTECHNOLOGY

Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods

(2012) Yan Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Composition, Nutrition, and Utilization of Okara (Soybean Residue)

(2011) Bo Li et al.   FOOD REVIEWS INTERNATIONAL

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

(2011) Louise Marie Sørensen et al.   INTERNATIONAL DAIRY JOURNAL

Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

(2011) Pin-Rou Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties

(2010) Sheila Romo-Sánchez et al.   FOOD MICROBIOLOGY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

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

Pea pod, broad bean pod and okara, potential sources of functional compounds

(2010) Inmaculada Mateos-Aparicio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

(2009) Maria Parapouli et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

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