Výsledky vyhledávání - "Fleet, G. H."

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YEAST DIVERSITY IN WINEMAKING IN ROMANIA AND ABROAD: A REVIEW.

Autor: PATROLEA, Costinela¹ costinela.patrolea@gmail.com, ULEA, Eugen¹, LIPŞA, Florin-Daniel¹

Publikováno v: Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie. 2022, Vol. 65 Issue 2, p165-168. 4p.

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Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China.

Autor: Sun, Qingyang^1,2 (AUTHOR), Cui, Ruiguo¹ (AUTHOR), Zhao, Yue¹ (AUTHOR) zhaoyue4068@hevttc.edu.cn

Publikováno v: Scientific Reports. 10/19/2024, Vol. 14 Issue 1, p1-11. 11p.

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Microbial food spoilage: impact, causative agents and control strategies.

Autor: Snyder AB; Department of Food Science, Cornell University, Ithaca, NY, USA., Martin N; Department of Food Science, Cornell University, Ithaca, NY, USA., Wiedmann M; Department of Food Science, Cornell University, Ithaca, NY, USA. mw16@cornell.edu.

Publikováno v: Nature reviews. Microbiology [Nat Rev Microbiol] 2024 Sep; Vol. 22 (9), pp. 528-542. Date of Electronic Publication: 2024 Apr 03.

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Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine.

Autor: Hung, Wenfeng¹ (AUTHOR), Harrison, Roland¹ (AUTHOR), Morton, James¹ (AUTHOR), Trought, Mike² (AUTHOR), Frost, Andy³ (AUTHOR), Tian, Bin¹ (AUTHOR) bin.tian@lincoln.ac.nz, Waters, Liz (AUTHOR)

Publikováno v: Australian Journal of Grape & Wine Research. 6/18/2024, Vol. 2024, p1-11. 11p.

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Akademický článek

Microbiological, Phytochemical Constituents, and Antioxidant Properties of Fermented Green Robusta Coffee Beans.

Autor: Hao Yuan Chan¹ samuel.tfa@gmail.com, Rukayadi, Yaya^1,2 yaya_rukayadi@upm.edu.my, Azman, Ezzat Mohamad³ ezzat@upm.edu.my, Ashaari, Rozzamri³ rozzamri@upm.edu.my, Halim Lim, Sarina Abdul³ sarinalim@upm.edu.my

Publikováno v: Pertanika Journal of Tropical Agricultural Science. May2024, Vol. 47 Issue 2, p359-387. 29p.

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Akademický článek

DYNAMICS OF ALCOHOLIC FERMENTATION AND THE QUALITY OF WHITE ORGANIC WINES PRODUCED WITH SELECTED YEASTS.

Autor: Georgiev, Stefan¹ georgiev@uni-plovdiv.bg

Publikováno v: Agricultural Sciences / Agrarni Nauki. 2024, Vol. 16 Issue 41, p13-28. 16p.

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Characteristics of isolated lactic acid bacilli bacteria from black glutinous rice (Oryza sativa L.) tapai and its antimicrobial activity in mung bean (Vigna radiata L.) milk.

Autor: Santoso, Iman¹ iman-s@ui.ac.id, Fadhilah, Qonita Gina¹, Maryanto, Andi Eko¹, Dwiranti, Astari¹, Wang, Philip¹, Al-Rais, Muhammad Farid¹, Sigar, Ira M.²

Publikováno v: Kuwait Journal of Science. Apr2024, Vol. 51 Issue 2, p1-6. 6p.

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Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel.

Autor: Potter RI; School of Food Science, Washington State University, Pullman, Washington, USA., Warren CA; School of Food Science, Washington State University, Pullman, Washington, USA., Lee J; Horticultural Crops Production and Genetic Improvement Research Unit, United States Department of Agriculture (USDA) Agricultural Research Service (ARS), Corvallis, Oregon, USA., Ross CF; School of Food Science, Washington State University, Pullman, Washington, USA.

Publikováno v: Journal of food science [J Food Sci] 2024 May; Vol. 89 (5), pp. 3006-3018. Date of Electronic Publication: 2024 Mar 27.

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