화학공학소재연구정보센터
검색결과 : 13건
No. Article
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