Changes in the Lipid Composition of Saccharomyces cerevisiae Race Capensis (G-1) During Alcoholic Fermentation and Flor Film Formation

By Valero E.   Millán C.   Ortega J.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 7, 2002-11 ,pp. : 593-599

Academic Press

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Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part II. The Influence of Growth Parameters

By Stahnke L.H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 365-371

Academic Press

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Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part I. Collection and Identification

By Stahnke L.H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 357-364

Academic Press

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Degradation of Flavonoid Glycosides and Aglycones During in vitro Fermentation with Human Faecal Flora

By Justesen U.   Arrigoni E.   Larsen B.R.   Amado R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 6, 2000-09 ,pp. : 424-430

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Influence of grape variety on the extraction of anthocyanins during the fermentation on skins

By González-Neves Gustavo   Gil Graciela   Barreiro Laura  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1349-1355

Springer Publishing Company

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