Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by IndigenousSaccharomyces cerevisiaeStrains in the Eastern Base of the Helan Mountain, China

(2015) Ning Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

(2014) Lucía M. Mendoza et al.   FOOD RESEARCH INTERNATIONAL

Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS

(2014) Tai-Xin Yue et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

(2013) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteriaOenococcus oeniandLactobacillus hilgardii

(2012) K.M. Sumby et al.   JOURNAL OF APPLIED MICROBIOLOGY

Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

(2010) Leticia González et al.   FOOD MICROBIOLOGY

Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models

(2009) María C. Abeijón Mukdsi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of fermented silver carp sausages inoculated with mixed starter culture

(2007) Yongjin Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY