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Emne: Alcoholic fermentation
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Emne: CRISPR-Cas9
Emne: Candida albicans
Emne: Cyberlindnera
Emne: GFP-tagged yeast clone collection
Emne: Icewine
Emne: MALDI-TOF MS Biotyper
Emne: Malolactic fermentation
Emne: Metschnikowia pulcherrima
Emne: NABLAB
Emne: Oenococcus oeni
Emne: OmegaTM
Emne: PN4TM
Emne: Pichia stipitis
Emne: STL1
Emne: Sacccharomyces cerevisiae
Emne: Saccharomyces
Emne: Saccharomyces cerevisiae
Emne: Simultaneous inoculation
Emne: Spathaspora passalidarum
Emne: Torulaspora delbrueckii
Emne: Ustilago
Emne: W. anomalus
Emne: adaptive laboratory evolution (ALE)
Emne: adhesion
Emne: antioxidant
Emne: aroma profile
Emne: aroma profiling
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Yeast Biotechnology 3.0
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Emne: Aroma profile
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Emne: CRISPR-Cas9
Emne: Candida albicans
Emne: Cyberlindnera
Emne: GFP-tagged yeast clone collection
Emne: Icewine
Emne: MALDI-TOF MS Biotyper
Emne: Malolactic fermentation
Emne: Metschnikowia pulcherrima
Emne: NABLAB
Emne: Oenococcus oeni
Emne: OmegaTM
Emne: PN4TM
Emne: Pichia stipitis
Emne: STL1
Emne: Sacccharomyces cerevisiae
Emne: Saccharomyces
Emne: Saccharomyces cerevisiae
Emne: Simultaneous inoculation
Emne: Spathaspora passalidarum
Emne: Torulaspora delbrueckii
Emne: Ustilago
Emne: W. anomalus
Emne: adaptive laboratory evolution (ALE)
Emne: adhesion
Emne: antioxidant
Emne: aroma profile
Emne: aroma profiling
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Yeast Biotechnology 3.0
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Lignende værker: Yeast Biotechnology 5.0
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Yeast Biotechnology 6.0
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Yeast Biotechnology 3.0
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Yeast Biotechnology
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Yeast Biotechnology 2.0
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Enological Repercussions of Non-Saccharomyces Species
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Microbiota of Grapes: Positive and Negative Role on Wine Quality
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FEMS Yeast Research
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Modern Technologies and Their Influence in Fermentation Quality
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New Advances in Saccharomyces
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Wine Fermentation
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Aroma Compound Evolution during Fermentation
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Advances in Nutritional Manipulation of Rumen Fermentation
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Yeast, Biofuels, and Value-Added Products
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Safety and Microbiological Quality
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Flavour Volatiles of Wine
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Wine Aromas
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Development and Application of Starter Cultures
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Brewing Technology
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Understanding Wine Microbiota: Challenges and Opportunities
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Emerging Trends in Beverage Processing
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Fungal Biotechnology and Application 2.0
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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Lignende værker: Yeast Biotechnology 3.0
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Modern Technologies and Their Influence in Fermentation Quality
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Yeast Biotechnology 2.0
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Enological Repercussions of Non-Saccharomyces Species
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Wine Aromas
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Yeast Biotechnology 5.0
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Wine Fermentation
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Flavour Volatiles of Wine
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Yeast Biotechnology
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Wine Sensory Faults
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Understanding Wine Microbiota: Challenges and Opportunities
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Yeast Biotechnology 6.0
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Yeast
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Development and Application of Starter Cultures
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Yeast, Biofuels, and Value-Added Products
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New Advances in Saccharomyces
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Microbiota of Grapes: Positive and Negative Role on Wine Quality
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Implementation of Digital Technologies on Beverage Fermentation
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Aroma Compound Evolution during Fermentation
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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
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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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