المؤلفون: Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101214- (2024)

مصطلحات موضوعية: Lachancea thermotolerans, l-lactic acid, Organic acids, Aroma compounds, Wine, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157524001019Test; https://doaj.org/toc/2590-1575Test

الوصول الحر: https://doaj.org/article/53fbf4d8b4bb44baa6c8c01c2bfd6b84Test

المؤلفون: Clavijo Carrasco, Rocío, González García, Juan Alberto, Ibeas Corcelles, Jose Ignacio

المصدر: Biosaia: Revista de los másteres de Biotecnología Sanitaria y Biotecnología Ambiental, Industrial y Alimentaria; Núm. 13 (2024) ; 2254-3821

مصطلحات موضوعية: Lachancea thermotolerans, climate change, acidity

وصف الملف: application/pdf

العلاقة: https://upo.es/revistas/index.php/biosaia/article/view/10410/9223Test; https://upo.es/revistas/index.php/biosaia/article/view/10410Test

الإتاحة: https://upo.es/revistas/index.php/biosaia/article/view/10410Test

المؤلفون: Sánchez-Suárez, Fernando, Peinado, Rafael A.

المصدر: Fermentation, 10(1), 17 (2024)

مصطلحات موضوعية: Climate change, Lachancea thermotolerans, Lactic acid, Redox balance, Wine

وصف الملف: application/pdf

العلاقة: https://doi.org/10.3390/fermentation10010017Test; Gobierno de España. TED2021-129208B-100 project; Datos de investigación en: https://www.mdpi.com/article/10.3390/fermentation10010017/s1Test; http://hdl.handle.net/10396/26567Test

الإتاحة: https://doi.org/10.3390/fermentation10010017Test
http://hdl.handle.net/10396/26567Test

المؤلفون: Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos, Maria Dimopoulou

المصدر: Microorganisms, Vol 12, Iss 4, p 786 (2024)

مصطلحات موضوعية: climate change, Assyrtiko wines, microbial interactions, Lachancea thermotolerans, perception interactions, acid composition, Biology (General), QH301-705.5

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2076-2607/12/4/786Test; https://doaj.org/toc/2076-2607Test

الوصول الحر: https://doaj.org/article/d9c9d41882b34cff8d1bc5cc969cdfe6Test

المؤلفون: Xiaofen Fu, Liyun Guo, Yumeng Li, Xinyu Chen, Yumei Song, Shizhong Li

المصدر: Fermentation, Vol 10, Iss 4, p 180 (2024)

مصطلحات موضوعية: Lachancea thermotolerans, Saccharomyces cerevisiae, double-yeast mixed-culture fermentation, lactic acid, transcriptomics, yeast interaction, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2311-5637/10/4/180Test; https://doaj.org/toc/2311-5637Test

الوصول الحر: https://doaj.org/article/f8c76bd58dbf473dac363934588b2b82Test

المؤلفون: Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut, Santiago Benito

المصدر: Foods, Vol 13, Iss 7, p 987 (2024)

مصطلحات موضوعية: Lachancea thermotolerans, chitosan, L-lactic acid, organic acids, aroma compounds, wine, Chemical technology, TP1-1185

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/13/7/987Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/c4e6b5e0ba514cb68132f83297346f4eTest

المؤلفون: Hasan Tangüler, Mehmet Yetisen, Ayse Geylan Sanyol, Ayse Ezgi Tuncel, Turkan Turkmaya, Vecihe Bal, Hüseyin Erten

المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 2, Pp 239-245 (2023)

مصطلحات موضوعية: lachancea thermotolerans, saccharomyces cerevisiae, indigenous yeast, co-inoculation, wine, cv. emir, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

العلاقة: http://www.agrifoodscience.com/index.php/TURJAF/article/view/5422Test; https://doaj.org/toc/2148-127XTest

الوصول الحر: https://doaj.org/article/54db18c674e0475d9f3dd6733686fdcbTest

المؤلفون: TANG Chong, CHENG Chifang, XU Yinhu, DUAN Changqing, YAN Guoliang

المصدر: Shipin Kexue, Vol 44, Iss 3, Pp 323-331 (2023)

مصطلحات موضوعية: non-saccharomyces, lachancea thermotolerans, wine, lactic acid, acidification, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-3-037.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/ae23b213b9a243a381aba3f1ec419ac7Test

المؤلفون: Piergiorgio Comuzzo, Juan Manuel del Fresno, Sabrina Voce, Iris Loira, Antonio Morata

المصدر: Frontiers in Microbiology, Vol 14 (2023)

مصطلحات موضوعية: non-Saccharomyces yeasts, Lachancea thermotolerans, Hanseniaspora spp., Metschnikowia pulcherrima, pH control, alcohol reduction, Microbiology, QR1-502

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1273940/fullTest; https://doaj.org/toc/1664-302XTest

الوصول الحر: https://doaj.org/article/94978237508c418fa21ec448be3fbf15Test

المؤلفون: Boqin Zhang, Juan Hu, Chifang Cheng, Yinhu Xu, Changqing Duan, Guoliang Yan

المصدر: Food Chemistry Advances, Vol 2, Iss , Pp 100258- (2023)

مصطلحات موضوعية: Lachancea thermotolerans, Color parameters, Aroma compounds, Phenolic compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2772753X23000783Test; https://doaj.org/toc/2772-753XTest

الوصول الحر: https://doaj.org/article/6abc8a9a727e4d17a5575c9537d4f512Test