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Jiaqi Song, 邱歆磊, Mengyuan Chen, Jingjing Yu, Yu Fang, Linwen Liu, Su Ying
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The effect of the hexanic extracts of fig (Ficus carica) and olive (Olea europaea) fruit and nanoparticles of selenium on the immunogenicity of the inactivated avian influenza virus subtype H9N2
2015
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Provenance
crossref
Confidence 100%
openalex
Confidence 95%
datacite
Confidence 0%
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Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
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Influence of native Saccharomyces cerevisiae strains from D.O. “Vinos de Madrid” in the volatile profile of white wines
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Non-Saccharomyces yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
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Quantitation and sensory studies of character-impact odorants of different white wine varieties
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A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli
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Impact of Lachancea thermotolerans on chemical composition and sensory profiles of merlot wines
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Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered
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Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O
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Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
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Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1
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Effects of matrix composition on detection threshold estimates for methyl anthranilate and 2-aminoacetophenone
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Application of ionic liquid-based ultrasound-assisted extraction of five phenolic compounds from fig (Ficus carica L.) for HPLC-UV
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Antioxidant activity of Nyctanthes arbor-tristis leaf extract
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Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
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Succinic acid production by wine yeasts and the influence of GABA and glutamic acid
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Phenotypic and genomic differences among S. Cerevisiae strains in nitrogen requirements during wine fermentations
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Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
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Killer behaviour in wild wine yeasts associated with merlot and malbec type musts spontaneously fermented from northwestern Patagonia (Argentina)
10.1002/1521-4028(200105)41:2<105::aid-jobm105>3.0.co;2-w · doi-reference
Combined indigenous yeast strains produced local wine from over ripen cabernet sauvignon grape in Xinjiang
10.1007/s11274-020-02831-4 · doi-reference
An optimized approach for prostate image segmentation using K-means clustering algorithm with elbow method
10.1155/2021/4553832 · doi-reference
Antioxidant activity of Nyctanthes arbor-tristis leaf extract
10.1016/j.foodchem.2006.10.048 · doi-reference
Application of ionic liquid-based ultrasound-assisted extraction of five phenolic compounds from fig (Ficus carica L.) for HPLC-UV
10.1007/s12161-014-0047-9 · doi-reference
Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—Influence of different culture conditions
10.1016/j.fm.2003.10.009 · doi-reference
Effects of matrix composition on detection threshold estimates for methyl anthranilate and 2-aminoacetophenone
10.3390/foods5020035 · doi-reference
Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity
10.3389/fmicb.2016.00411 · doi-reference
Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1
10.1007/s10295-011-1060-2 · doi-reference
Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
10.1016/j.lwt.2019.108992 · doi-reference
Influence of irrigation on consumer acceptability of Albariño and Godello wines
10.1016/j.lwt.2017.01.076 · doi-reference
Increased flavour diversity of chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
10.1016/j.foodchem.2013.04.056 · doi-reference
Identification and characterization of non-Saccharomyces species isolated from port wine spontaneous fermentations
10.3390/foods9020120 · doi-reference
Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations
10.1016/j.fm.2018.12.015 · doi-reference
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
10.1016/j.fm.2021.103867 · doi-reference
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O
10.1021/jf020297f · doi-reference
Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered
10.1111/1567-1364.12111 · doi-reference
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
10.1016/j.lwt.2023.115059 · doi-reference
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
10.1038/s41598-018-33105-7 · doi-reference
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of merlot wines
10.1016/j.foodchem.2021.129015 · doi-reference
A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli
10.1016/0378-1119(87)90131-4 · doi-reference
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
10.1016/j.foodchem.2020.128833 · doi-reference
Quantitation and sensory studies of character-impact odorants of different white wine varieties
10.1021/jf970280a · doi-reference
Non-Saccharomyces yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
10.3389/fmicb.2017.02175 · doi-reference
Influence of native Saccharomyces cerevisiae strains from D.O. “Vinos de Madrid” in the volatile profile of white wines
10.3390/fermentation5040094 · doi-reference
Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
10.1016/j.foodres.2019.04.029 · doi-reference
Quantitative determination of the odorants of young red wines from different grape varieties
10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · doi-reference
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
10.1007/s13197-017-2587-7 · doi-reference