Effects of cofermentation and sequential inoculation ofSaccharomyces bayanusandTorulaspora delbruckiion durian wine composition

Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomycesyeasts

(2015) Yuyun Lu 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

Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii

(2014) Warren Albertin et al.   PLoS One

Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content

(2014) Patricia Taillandier et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

(2013) K. Medina et al.   FOOD CHEMISTRY

Flavour-active wine yeasts

(2012) Antonio G. Cordente et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

(2012) Michela Azzolini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

(2012) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of two Williopsis yeast strains on the volatile composition of mango wine

(2012) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

(2012) Ramdiah M. Wasnin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Yeast ratio is a critical factor for sequential fermentation of papaya wine byWilliopsis saturnusandSaccharomyces cerevisiae

(2012) Pin-Rou Lee et al.   Microbial Biotechnology

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

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

(2011) Pin-Rou Lee et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

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

Inhibition of aldehyde dehydrogenase enzyme by Durian (Durio zibethinus Murray) fruit extract

(2009) John S. Maninang et al.   FOOD CHEMISTRY

Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening

(2009) Ratiporn Haruenkit et al.   FOOD CHEMISTRY

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

(2009) Krista M. Sumby 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

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

(2008) N. Moreira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

RETENTION OF VOLATILE COMPONENTS OF DURIAN FRUIT LEATHER DURING PROCESSING AND STORAGE

(2008) IRWANDI JASWIR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process

(2008) Sung Tong Chin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY