161 results on '"Coldea, Teodora Emilia"'
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2. Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers
3. Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition
4. Brij-58 supplementation enhances menaquinone-7 biosynthesis and secretion in Bacillus natto
5. Surfactant-mediated bio-manufacture: A unique strategy for promoting microbial biochemicals production
6. Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation
7. Fruit Pomaces as Valuable By-Products of Wine and Cider Industries
8. Mechanism of selenite tolerance during barley germination: A combination of tissue selenium metabolism alterations and ascorbate-glutathione cycle modulation
9. Activated natural zeolites for beer filtration: A pilot scale approach
10. Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation
11. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates
12. Protective effects of peptides on the cell wall structure of yeast under osmotic stress
13. Improved osmotic stress tolerance in brewer’s yeast induced by wheat gluten peptides
14. Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method
15. Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound
16. Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation
17. Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes.
18. Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts
19. Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran
20. Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties
21. Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity
22. Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
23. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
24. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction
25. Advances in Distilled Beverages Authenticity and Quality Testing
26. Emulsifying properties of arabinoxylans derived from brewers’ spent grain by ultrasound-assisted extraction: structural and functional properties correlation
27. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
28. In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
29. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications
30. Ultrasound-driven modification of brewer’s spent grain protein hydrolysates with yeast growth and fermentation-promoting activity
31. Modified structural and functional properties of arabinoxylan derived from brewers’ spent grain by ultrasound-assisted extraction
32. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast
33. Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine.
34. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast
35. Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
36. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
37. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation
38. The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films
39. Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
40. Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research
41. An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
42. Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction
43. Effect of co-inoculation of Saccharomycesand non-Saccharomycesyeasts and nutrients addition during malolactic fermentation on apple cider composition
44. Apple Fermented Products: An Overview of Technology, Properties and Health Effects
45. Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
46. Functionality of Special Beer Processes and Potential Health Benefits
47. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing
48. Wheat Gluten Hydrolysates Promotes Fermentation Performance of Brewer’s Yeast in Very High Gravity Worts
49. Non-Alcoholic and Craft Beer Production and Challenges
50. Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
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