Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ildikó, Magyar"'
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://doaj.org/article/c4c7ff1ad97d492dbb1a0166b813ca4f
Publikováno v:
Acta Alimentaria. 49:339-347
Medium chain fatty acids are candidates of partial sulphur dioxide replacement in wine, as a solution to the growing consumer concerns about chemical additives. In botrytised sweet wine specialties, large amount of sulphur dioxide addition is one of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f85fc1fa4416c16fa6b6f704ec5cf798
https://doi.org/10.1556/066.2020.49.3.13
https://doi.org/10.1556/066.2020.49.3.13
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Food Technology and Biotechnology
Food Technology and Biotechnology
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596ac2241789b24629d55df32bf27249
https://hrcak.srce.hr/file/345048
https://hrcak.srce.hr/file/345048
Autor:
John-Lewis Zinia Zaukuu, Ildikó Magyar, József Felföldi, Zsanett Bodor, János Soós, Zoltan Kovacs
Publikováno v:
Journal of Food Science. 84:3437-3444
Tokaj wines (Hungaricum) are botrytized wines acknowledged for the unique organoleptic properties bestowed by botrytized grape berries during production. Excluding these berries during wine production or manipulating the sugar content of low-grade wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c9e150f90063b48cdf929fc4a724505
https://doi.org/10.1111/1750-3841.14956
https://doi.org/10.1111/1750-3841.14956
Publikováno v:
Acta Alimentaria. 43:132-139
In this work, the application of an electronic tongue (ET) based on a specific ion-selective sensor array for discrimination of different white wine types is presented. The electronic tongue equipped with specific sensor array containing seven IFSET
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3635d6f3e6d8bbc10ebbf0e0c377b6ec
https://doi.org/10.1556/aalim.43.2014.suppl.19
https://doi.org/10.1556/aalim.43.2014.suppl.19
Autor:
Tamás Tóth, Ildikó Magyar
Publikováno v:
Food Microbiology. 28:94-100
Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddb748d7fdae42aa82b219713bfcf7b2
https://doi.org/10.1016/j.fm.2010.08.011
https://doi.org/10.1016/j.fm.2010.08.011
Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts
Publikováno v:
International journal of food microbiology. 178
Organic acid production under oxygen-limited conditions has been thoroughly studied in the Saccharomyces species, but practically never investigated in Candida zemplinina, which seems to be an acidogenic species under oxidative laboratory conditions.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c02834e4529b47988cf77522392754f
https://pubmed.ncbi.nlm.nih.gov/24667312
https://pubmed.ncbi.nlm.nih.gov/24667312
Autor:
Ildikó, Magyar
Publikováno v:
Advances in food and nutrition research. 63
Botrytized wines are natural sweet wines, produced from grapes that are affected by Botrytis cinerea under particular conditions. This rare and special form of fungal infection, called noble rot, includes complex enzymatic conversions and concurrent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0cba3b19b88e2518db8a5fabfe069dec
https://pubmed.ncbi.nlm.nih.gov/21867895
https://pubmed.ncbi.nlm.nih.gov/21867895
Autor:
Ildikó Magyar
Botrytized wines are natural sweet wines, produced from grapes that are affected by Botrytis cinerea under particular conditions. This rare and special form of fungal infection, called noble rot, includes complex enzymatic conversions and concurrent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21a715e9fd958bdb959ac1263d2d92c5
https://doi.org/10.1016/b978-0-12-384927-4.00006-3
https://doi.org/10.1016/b978-0-12-384927-4.00006-3
