| 1 |
From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective
Lemos WJF, de Oliveira VS, Guerra AF, Giacomini A, Corich V
Applied Microbiology and Biotechnology, 105(2), 493, 2021 |
| 2 |
Analysis of auto-ignition characteristics of low-alcohol/iso-octane blends using combined chemical kinetics mechanisms
Feng HQ, Zhang J, Wang XY, Lee TH
Fuel, 234, 836, 2018 |
| 3 |
Yeast population dynamics reveal a potential'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
Contreras A, Curtin C, Varela C
Applied Microbiology and Biotechnology, 99(4), 1885, 2015 |
| 4 |
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Morales P, Rojas V, Quiros M, Gonzalez R
Applied Microbiology and Biotechnology, 99(9), 3993, 2015 |
| 5 |
A review of methods of low alcohol and alcohol-free beer production
Branyik T, Silva DP, Baszczynski M, Lehnert R, Silva JBAE
Journal of Food Engineering, 108(4), 493, 2012 |
| 6 |
Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
Garcia-Martin N, Perez-Magarino S, Ortega-Heras M, Gonzalez-Huerta C, Mihnea M, Gonzalez-Sanjose ML, Palacio L, Pradanos P, Hernandez A
Separation and Purification Technology, 76(2), 158, 2010 |
