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Dingkang Wang, Muwen He, Min Zhang, Huan Yang, Jun Huang, Rongqing Zhou, Yao Jin & Chongde Wu. (2022) Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
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Articles from other publishers (6)
Yanru Chen, Yin Wan, Wenqin Cai, Xiaming Che, Xuehui Sun, Hong Peng, Huibo Luo, Dan Huang & Guiming Fu. (2023) Transcriptomic and metabonomic to evaluate the effect mechanisms of the growth and aroma-producing of Pichia anomala under ethanol stress. Food Bioscience 56, pages 103176.
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Yanru Chen, Yin Wan, Wenqin Cai, Xiaming Che, Hong Peng & Guiming Fu. (2023)
Study on the mechanism on synthesis of higher alcohols in
Wickerhamomyces anomalus
under ethanol stress
. Flavour and Fragrance Journal.
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Gabriele Serafino, Paola Di Gianvito, Simone Giacosa, Domen Škrab, Luca Cocolin, Vasileios Englezos & Kalliopi Rantsiou. (2023) Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation. Food Research International 170, pages 113005.
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Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut & Jürgen Wendland. (2022) Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation. Microorganisms 10:10, pages 1922.
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Zhi-Hai Yu, Gui-Dan Huang, Xiao-Yan Huang, Jiang-Hua Pu, Jia-Sheng Wu, Li-Rong Yue, William James Hardie, Xiao-Zhu Liu & Ming-Zheng Huang. (2022) A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation. Fermentation 8:7, pages 311.
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Rossana Sidari, Katarína Ženišová, Blanka Tobolková, Elena Belajová, Tereza Cabicarová, Mária Bučková, Andrea Puškárová, Matej Planý, Tomáš Kuchta & Domenico Pangallo. (2021) Wine Yeasts Selection: Laboratory Characterization and Protocol Review. Microorganisms 9:11, pages 2223.
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