يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"Alcoholic Beverages"', وقت الاستعلام: 1.52s تنقيح النتائج
  1. 1
    The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

    المؤلفون: Daniel Oswaldo Gutiérrez-Avendaño, Andrés Méndez-Zamora, Leticia Casas-Godoy, Francisco Javier De la Torre González, Melchor Arellano-Plaza, Anne Gschaedler Mathis, Iliana Barrera-Martínez

    المصدر: FEMS Yeast Research. 20

    مصطلحات موضوعية: Agave tequilana, Ethyl acetate, Isoamyl acetate, Ethanol fermentation, Biology, Applied Microbiology and Biotechnology, Microbiology, Saccharomyces, Pichia, Industrial Microbiology, chemistry.chemical_compound, food, Food science, Volatile Organic Compounds, Ethanol, Alcoholic Beverages, Temperature, Esters, General Medicine, biology.organism_classification, food.food, Yeast, Culture Media, chemistry, Alcohols, Fermentation, Odorants

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83d77545930a2a3976cc39f8a985cb67
    https://doi.org/10.1093/femsyr/foaa067

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  2. 2
    The molecular biology of fruity and floral aromas in beer and other alcoholic beverages

    المؤلفون: Marta H. Mikš, Bruna Trindade de Carvalho, Sylvester Holt, Johan M. Thevelein, Maria R. Foulquié-Moreno

    المصدر: FEMS Microbiology Reviews

    مصطلحات موضوعية: Humulus lupulus, Saccharomyces cerevisiae, Review Article, Humulus, yeast, BETA-PHENYLETHYL-ALCOHOL, Microbiology, Terpene, SACCHAROMYCES-CEREVISIAE, 03 medical and health sciences, chemistry.chemical_compound, hops, Aroma compound, molecular biology, Aroma, 030304 developmental biology, malt, 0303 health sciences, Volatile Organic Compounds, Science & Technology, biology, 030306 microbiology, Alcoholic Beverages, HOP HUMULUS-LUPULUS, ISOAMYL ACETATE, Beer, Proteins, food and beverages, VOLATILE THIOL RELEASE, SAKE YEAST MUTANTS, biology.organism_classification, Molecular biology, Yeast, Terpenoid, Editor's Choice, Infectious Diseases, ACETATE ESTER PRODUCTION, chemistry, aroma, Odorants, AMINO-ACID BIOSYNTHESIS, UNSATURATED FATTY-ACIDS, Food Microbiology, Fermentation, beer, Life Sciences & Biomedicine, ODOR-ACTIVE COMPOUNDS

    وصف الملف: Print

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac4246a21b23fd24a6d696ec3181215
    https://lirias.kuleuven.be/handle/123456789/649397

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  3. 3
    Isolation and identification of aroma producing strain with esterification capacity from yellow water

    المؤلفون: Chia-Nuan Lai, Kuan-Chen Cheng, Yen-Tso Lai, Ying-Jang Lai

    المصدر: PLoS ONE
    PLoS ONE, Vol 14, Iss 2, p e0211356 (2019)

    مصطلحات موضوعية: Metabolic Processes, Ethyl acetate, Yeast and Fungal Models, Wine, Acetates, Biochemistry, chemistry.chemical_compound, Medicine and Health Sciences, Food science, Materials, Candida, 0303 health sciences, Multidisciplinary, biology, Organic Compounds, Alcoholic Beverages, Monosaccharides, food and beverages, Eukaryota, Chemistry, Experimental Organism Systems, Batch Cell Culture Techniques, Peptones, Physical Sciences, Medicine, Water Microbiology, Research Article, Chromatography, Gas, Science, Materials Science, Isoamyl acetate, Carbohydrates, Saccharomyces cerevisiae, Research and Analysis Methods, Beverages, 03 medical and health sciences, Saccharomyces, Model Organisms, Rivers, Yeast extract, Candida humilis, Aroma, 030304 developmental biology, Nutrition, Volatile Organic Compounds, Ethanol, 030306 microbiology, Organic Chemistry, Organisms, Fungi, Chemical Compounds, Biology and Life Sciences, biology.organism_classification, Yeast, Diet, Metabolism, Glucose, chemistry, Alcohols, Fermentation, Odorants, Saccharomycetales, Animal Studies

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3040c7ba2a4750a20a7343914b0f9b08
    http://europepmc.org/articles/PMC6375555

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  4. 4
    High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production

    المؤلفون: Alexandra Mendes-Ferreira, Leticia M. Estevinho, Ana Paula Pereira, José M. Oliveira, Arlete Mendes-Faia

    المساهمون: Universidade do Minho

    المصدر: Repositório Científico de Acesso Aberto de Portugal
    Repositório Científico de Acesso Aberto de Portugal (RCAAP)
    instacron:RCAAP

    مصطلحات موضوعية: 0106 biological sciences, Flavour, Isoamyl acetate, Saccharomyces cerevisiae, Ethanol fermentation, 01 natural sciences, Microbiology, Fermentation profile, chemistry.chemical_compound, 0404 agricultural biotechnology, Mead, 010608 biotechnology, Food science, Aroma profile, Aroma, Volatile Organic Compounds, Ethanol, Science & Technology, biology, Alcoholic Beverages, Ethyl hexanoate, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Yeast, Kinetics, chemistry, Biochemistry, Pitching rate, Yeast growth, Fermentation, Odorants, Food Science

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0fa3dfcc5c386397355d6a8ac330744
    http://hdl.handle.net/10198/9668

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