Influence of fermentation oxygen partial pressure on semicontinuous acetification for wine vinegar production

By Rubio-Fernández Hipólito   Salvador María   Fregapane Giuseppe  

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 393-397

Springer Publishing Company

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Study of some factors involved in ethanal production during alcoholic fermentation

By Bosso Antonella   Guaita Massimo  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 911-917

Springer Publishing Company

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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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Yeasts Isolated from the Alcoholic Fermentation of Agave duranguensis During Mezcal Production

By Páez-Lerma Jesús B.   Arias-García Armando   Rutiaga-Quiñones Olga M.   Barrio Eladio   Soto-Cruz Nicolás O.  

Food Biotechnology, Vol. 27, Iss. 4, 2013-10 ,pp. : 342-356

Taylor & Francis Ltd

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Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

By Hatzikamari M.   Kyriakidis D.   Tzanetakis N.   Biliaderis C.   Litopoulou-Tzanetaki E.  

European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 715-723

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