검색결과 : 13건
No. | Article |
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1 |
Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking de Ullivarri MF, Mendoza LM, Raya RR, Farias ME Biotechnology Letters, 33(11), 2177, 2011 |
2 |
Dry Red Wine Making Using Yeast Immobilized on Cork Pieces Tsakiris A, Kandylis P, Bekatorou A, Kourkoutas Y, Koutinas AA Applied Biochemistry and Biotechnology, 162(5), 1316, 2010 |
3 |
Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing Izawa S, Ikeda K, Miki T, Wakai Y, Inoue Y Applied Microbiology and Biotechnology, 88(1), 277, 2010 |
4 |
Financial risk management in the design of products under uncertainty Whitnack C, Heller A, Frow MT, Kerr S, Bagajewicz MJ Computers & Chemical Engineering, 33(5), 1056, 2009 |
5 |
Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedovic VA, Kanellaki M Journal of Food Engineering, 90(4), 495, 2009 |
6 |
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics Spigno G, Trarnelli L, De Faveri DM Journal of Food Engineering, 81(1), 200, 2007 |
7 |
Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making Kourkoutas Y, Kanellaki M, Koutinas AA, Tzia C Journal of Food Engineering, 74(2), 217, 2006 |
8 |
Changes in antioxidant capacity of Tannat red wines during early maturation Echeverry C, Ferreira M, Reyes-Parada M, Abin-Carriquiry JA, Blasina F, Gonzalez-Neves G, Dajas F Journal of Food Engineering, 69(2), 147, 2005 |
9 |
High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3 Kourkoutas Y, McErlean C, Kanellaki M, Hack CJ, Marchant R, Banat IM, Koutinas AA Applied Biochemistry and Biotechnology, 112(1), 25, 2004 |
10 |
Effect of freeze-dried immobilized cells on delignified Cellulosic material in low-temperature and ambient-temperature wine making Ikonomopoulou M, Kanellaki M, Soupioni M, Koutinas AA Applied Biochemistry and Biotechnology, 104(1), 23, 2003 |