273 results on '"Waché, Yves"'
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2. Contributors
3. Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground
4. Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls
5. Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors
6. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables
7. Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production
8. How fermentation by lactic acid bacteria can address safety issues in legumes food products?
9. Food safety risks in traditional fermented food from South-East Asia
10. Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast
11. Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation
12. Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing.
13. Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica
14. Lactone Formation in Yeast and Fungi
15. Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems
16. Review for "Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu"
17. Pesticides in Foods: Towards Bioremediation Biocatalysts?
18. Chapter 19 - Safety concerns on biological contaminations in fermented foods: Special focus on fungi and mycotoxins
19. Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells
20. Pesticides in Foods: Towards Bioremediation Biocatalysts?
21. Contributors
22. Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation
23. Protection of living yeast cells by micro-organized shells of natural polyelectrolytes
24. Production of Dicarboxylic Acids and Flagrances by Yarrowia lipolytica
25. An air-lift biofilm reactor for the production of γ-decalactones by Yarrowia lipolytica
26. Physico-chemical state influences in vitro release profile of curcumin from pectin beads
27. Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system
28. Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source
29. Protein Enrichment of Cassava-Based Dried Distiller’s Grain by Solid State Fermentation Using Trichoderma Harzianum and Yarrowia Lipolytica for Feed Ingredients
30. Conidiation of Penicillium camemberti in submerged liquid cultures is dependent on the nitrogen source
31. Stability of carotenoid extracts of gấc (Momordica cochinchinensis) towards cooxidation — Protective effect of lycopene on β-carotene
32. Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects
33. Production of conidia of Penicillium camemberti in liquid medium through microcycles of conidiation
34. Cell surface properties affect colonisation of raw milk by lactic acid bacteria at the microstructure level
35. Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
36. Yeasts as Probiotics and their Functional Roles
37. Encapsulation of flavours into Yarrowia lipolytica active yeast cells. Fluorescence study of the lipid droplets morphology and steryl/sterol balance during the shock
38. Production of 3-hydroxy-γ-decalactone, the precursor of two decenolides with flavouring properties, by the yeast Yarrowia lipolytica
39. Lactone Formation in Yeast and Fungi
40. Encapsulation in a natural, preformed, multi-component and complex capsule: yeast cells
41. A shift to 50°C provokes death in distinct ways for glucose- and oleate-grown cells of Yarrowia lipolytica
42. Oil-in-water emulsions characterization by laser granulometry and impact on γ-decalactone production in Yarrowia lipolytica
43. Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds
44. Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures
45. New insights into the effect of medium-chain-length lactones on yeast membranes. Importance of the culture medium
46. Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone
47. Modernizing traditional fermented foods for a more sustainable and diverse food system
48. Special issue on food safety in South East Asia
49. Synthesis of chitosan–silver nanoparticles with antifungal properties on bamboo straws
50. Surface properties of Yarrowia lipolytica and their relevance to γ-decalactone formation from methyl ricinoleate
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