المؤلفون: Morera, Guillermo, de Ovalle, Stefani, González-Pombo, Paula^{Aff1, IDs10123022002576_cor3}

المصدر: International Microbiology: Official Journal of the Spanish Society for Microbiology. 25(4):733-744

المؤلفون: Neto, Antônio Alves Pimenta^{Aff1, Aff2, Aff3, IDs4085802000418w_cor1}, Santos, Tacila Ribeiro, Duarte, Elizabeth Amélia Alves^{Aff4, Aff5}, de Oliveira, Thiago Alves Santos^{Aff4, Aff5}, de Andrade Silva, Edson Mário, Uetanabaro, Ana Paula Trovatti, da Costa, Andréa Miura, Luz, Edna Dora Martins Newman, Laranjeira, Delson

المصدر: Tropical Plant Pathology. 46(1):109-128

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المؤلفون: Martín Fanzone, Santiago E. Sari, María V. Mestre, Anibal A. Catania, María J. Catelén, Viviana P. Jofré, María L. González-Miret, Mariana Combina, Fabio Vazquez, Yolanda P. Maturano

المصدر: OENO One, Vol 54, Iss 4 (2020)

مصطلحات موضوعية: low-alcohol wines, native yeasts, vintages blending, phenolic compounds, sensory analysis, Agriculture, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://oeno-one.eu/article/view/4018; https://doaj.org/toc/2494-1271

URL الوصول: https://doaj.org/article/e1c92e10a8fa42a7a431df5fa77febad

المؤلفون: Stojan Mančić, Sandra Stamenković Stojanović, Bojana Danilović, Natalija Djordjević, Marko Malićanin, Miodrag Lazić, Ivana Karabegović

المصدر: Fermentation, Vol 8, Iss 3, p 92 (2022)

مصطلحات موضوعية: Hanseniaspora uvarum, fermentative characteristic, microvinification, grape, Prokupac, native yeasts, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/8/3/92; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/930d7a817d7843808c756cd63dddfa27

المؤلفون: Marko Malićanin, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović, Dragiša Savić

المصدر: Horticulturae, Vol 8, Iss 3, p 212 (2022)

مصطلحات موضوعية: Chardonnay wine, native yeasts, cold pre-fermentation treatment, Metschnikowia pulcherrima, Candida famata, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-7524/8/3/212; https://doaj.org/toc/2311-7524

URL الوصول: https://doaj.org/article/c95ae80bc2004684bd45ffce2a370dda

المؤلفون: Mendoza, Lucía M.^Aff1, Vega-Lopez, Guillermo A., Fernández de Ullivarri, Miguel, Raya, Raúl R.

المصدر: Archives of Microbiology. 201(2):235-244

المساهمون: Relue, Patricia [Univ. of Toledo, OH (United States)]

المصدر: Other Information: S. Varanasi, K. Rao, P. Relue, and D. Yuan, “Methods of fermentation of xylose and hexose sugars,” U.S. Patent Application 13/955,270, filed July 31, 2013.B. Li, S. Varanasi and P. Relue. “Aldose-ketose transformation for separation and/or chemical conversion of C6 and C5 sugars from biomass materials”. U.S. Patent Application 20130074397, PCT/US11/33030, November 12, 2012.S. Varanasi, K. Rao, P. Relue, and D. Yuan, “Methods of fermentation of xylose and hexose sugars,” U.S. Pat. No. 8,507,232 B2, issued August 13, 2013.B. Li, S. Varanasi, and P. Relue, “New route for enabling utilization of C5 and C6 sugars of lignocellulosic biomass by native S. cerevisiae for ethanol production,” in preparation for Bioresource Technology.B. Li, S. Varanasi, and P. Relue, “High yield aldose-ketose transformation for isolation and facile conversion of biomass sugar to furan,” Green Chemistry, 15 (8): 2149 – 2157, 2013.B. Li, P. Relue, and S. Varanasi, “Simultaneous isomerization and reactive extraction of biomass sugars for high yield production of ketose sugars,” Green Chemistry, 14:2436-2444, 2012.D. Yuan, K. Rao, S. Varanasi, and P. Relue, “A viable method and configuration for fermenting biomass sugars to ethanol using native Saccharomyces cerevisiae,” Bioresource Technology, 117:92-98, 2012.

وصف الملف: Medium: ED; Size: 23 p.

URL الوصول: http://www.osti.gov/scitech/servlets/purl/1252730

المؤلفون: Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramírez, Alejandra Urtubia

المصدر: Foods, Vol 10, Iss 8, p 1737 (2021)

مصطلحات موضوعية: native yeasts, Chile, wine, non-Saccharomyces, lactic acid bacteria, Candida oleophila, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/8/1737; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/d3282e44180f4a1589f561d39a160c3b

المؤلفون: Denisa Mateus, Susana Sousa, Cláudia Coimbra, Frank S. Rogerson, João Simões

المصدر: Foods, Vol 9, Iss 2, p 120 (2020)

مصطلحات موضوعية: non-saccharomyces, wine yeasts, port wine, native yeasts, strain characterization, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/2/120; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/36b8d8775caf48449e946111e88ca592