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נושא: yeast
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נושא: wine
נושא: Saccharomyces cerevisiae
נושא: aroma profile
נושא: lactic acid bacteria
נושא: non-Saccharomyces yeasts
נושא: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
נושא: Metschnikowia pulcherrima
נושא: Pinot noir
נושא: Q1-390
נושא: Torulaspora delbrueckii
נושא: anthocyanins
נושא: aroma
נושא: biocontrol
נושא: color
נושא: food safety
נושא: glutathione
נושא: itaconic acid
נושא: n/a
נושא: non-Saccharomyces
נושא: non-Saccharomyces yeast
נושא: response surface methodology
נושא: starter culture
נושא: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and inform...
נושא: thema EDItEUR::P Mathematics and Science::PD Science: general issues
נושא: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-med...
נושא: volatile compounds
נושא: volatile organic compounds
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Wine Aromas
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Development and Application of Starter Cultures
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Modern Technologies and Their Influence in Fermentation Quality
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Wine Fermentation
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Yeast Biotechnology 3.0
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Understanding Wine Microbiota: Challenges and Opportunities
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נושא: fermentation
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נושא: wine
נושא: Saccharomyces cerevisiae
נושא: aroma profile
נושא: lactic acid bacteria
נושא: non-Saccharomyces yeasts
נושא: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
נושא: Metschnikowia pulcherrima
נושא: Pinot noir
נושא: Q1-390
נושא: Torulaspora delbrueckii
נושא: anthocyanins
נושא: aroma
נושא: biocontrol
נושא: color
נושא: food safety
נושא: glutathione
נושא: itaconic acid
נושא: n/a
נושא: non-Saccharomyces
נושא: non-Saccharomyces yeast
נושא: response surface methodology
נושא: starter culture
נושא: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and inform...
נושא: thema EDItEUR::P Mathematics and Science::PD Science: general issues
נושא: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-med...
נושא: volatile compounds
נושא: volatile organic compounds
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Wine Aromas
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Development and Application of Starter Cultures
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Modern Technologies and Their Influence in Fermentation Quality
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Yeast Biotechnology 3.0
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מחבר: Albert Mas
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מחבר: Claus, Harald
מחבר: Gemma Beltran
מחבר: Jose Manuel Guillamon
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Non-conventional Yeast in the Wine Industry
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מחבר: Benito, Santiago
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מחבר: Claus, Harald
מחבר: Gemma Beltran
מחבר: Jose Manuel Guillamon
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Modern Technologies and Their Influence in Fermentation Quality
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פריטים דומים: Wine Aromas
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פריטים דומים: Modern Technologies and Their Influence in Fermentation Quality
פריטים דומים: Non-conventional Yeast in the Wine Industry
פריטים דומים: Wine Fermentation
פריטים דומים: Yeast Biotechnology 3.0
פריטים דומים: Understanding Wine Microbiota: Challenges and Opportunities
פריטים דומים: Functional and Comparative Genomics of Saccharomyces and non-Saccharomyces Yeasts: Pot...
פריטים דומים: Fungal Infections Complicating COVID-19
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צפיה ברשומה
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Modern Technologies and Their Influence in Fermentation Quality
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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Yeast Biotechnology 3.0
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Enological Repercussions of Non-Saccharomyces Species
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Wine Fermentation
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Wine Sensory Faults
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Flavour Volatiles of Wine
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Understanding Wine Microbiota: Challenges and Opportunities
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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Yeast
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Yeast Biotechnology 2.0
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Aroma Compound Evolution during Fermentation
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Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives
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Emerging Trends in Beverage Processing
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Yeast Biotechnology 5.0
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Yeast Biotechnology 6.0
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Wine Aging Technologies
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Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
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Yeast, Biofuels, and Value-Added Products
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Yeast Biotechnology
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Beverage Sensory Modification
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Development and Application of Starter Cultures
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פריטים דומים: Development and Application of Starter Cultures
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פריטים דומים: Modern Technologies and Their Influence in Fermentation Quality
פריטים דומים: Non-conventional Yeast in the Wine Industry
פריטים דומים: Wine Fermentation
פריטים דומים: Yeast Biotechnology 3.0
פריטים דומים: Understanding Wine Microbiota: Challenges and Opportunities
פריטים דומים: Functional and Comparative Genomics of Saccharomyces and non-Saccharomyces Yeasts: Pot...
פריטים דומים: Fungal Infections Complicating COVID-19
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צפיה ברשומה
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Enological Repercussions of Non-Saccharomyces Species
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Yeast Biotechnology 3.0
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Dairy Products
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Modern Technologies and Their Influence in Fermentation Quality
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Biogenic Amines on Food Safety
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New Insights into Food Fermentation
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Emerging Trends in Beverage Processing
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Wine Fermentation
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Research on Characterization and Processing of Table Olives
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Cheese and Whey
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Food Waste Valorization
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Biogenic Amines and Food Safety
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Yeast Biotechnology 2.0
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Wine Aromas
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Chemical and Technological Characterization of Dairy Products
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Understanding Wine Microbiota: Challenges and Opportunities
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Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods
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Yeast, Biofuels, and Value-Added Products
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Fungal Biotechnology and Application 2.0
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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
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Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria
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Advances in Nutritional Manipulation of Rumen Fermentation
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