| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetate ester formation in wine by mixed cultures in laboratory fermentations
|
Rojas, Virginia
|
|
2003
|
86 |
1-2 |
p. 181-188
8 p.
|
artikel
|
| 2 |
Adaptive evolution of wine yeast
|
Querol, Amparo
|
|
2003
|
86 |
1-2 |
p. 3-10
8 p.
|
artikel
|
| 3 |
Analysis of the inhibition of food spoilage yeasts by vanillin
|
Fitzgerald, Daniel J
|
|
2003
|
86 |
1-2 |
p. 113-122
10 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2003
|
86 |
1-2 |
p. 209-212
4 p.
|
artikel
|
| 5 |
Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
|
Novo, Maria Teresa
|
|
2003
|
86 |
1-2 |
p. 153-161
9 p.
|
artikel
|
| 6 |
Characterization of yeast isolates originating from Hungarian dairy products using traditional and molecular identification techniques
|
Vasdinyei, R
|
|
2003
|
86 |
1-2 |
p. 123-130
8 p.
|
artikel
|
| 7 |
CHROMagar Candida medium as a practical tool for the differentiation and presumptive identification of yeast species isolated from salads
|
Tornai-Lehoczki, Judit
|
|
2003
|
86 |
1-2 |
p. 189-200
12 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2003
|
86 |
1-2 |
p. ii-
1 p.
|
artikel
|
| 9 |
Evaluation of ribosomal RNA and actin gene sequences for the identification of ascomycetous yeasts
|
Daniel, H.-M.
|
|
2003
|
86 |
1-2 |
p. 61-78
18 p.
|
artikel
|
| 10 |
Function of yeast species and strains in wine flavour
|
Romano, P.
|
|
2003
|
86 |
1-2 |
p. 169-180
12 p.
|
artikel
|
| 11 |
Introductory Note
|
Deak, Tibor
|
|
2003
|
86 |
1-2 |
p. 1-
1 p.
|
artikel
|
| 12 |
Proteolytic yeasts isolated from raw, ripe tomatoes and metabiotic association of Geotrichum candidum with Salmonella
|
Wade, Wendy N
|
|
2003
|
86 |
1-2 |
p. 101-111
11 p.
|
artikel
|
| 13 |
Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii
|
Bolumar, Tomás
|
|
2003
|
86 |
1-2 |
p. 141-151
11 p.
|
artikel
|
| 14 |
Spoilage yeasts in the wine industry
|
Loureiro, V
|
|
2003
|
86 |
1-2 |
p. 23-50
28 p.
|
artikel
|
| 15 |
The microbial ecology of cocoa bean fermentations in Indonesia
|
Ardhana, Made M.
|
|
2003
|
86 |
1-2 |
p. 87-99
13 p.
|
artikel
|
| 16 |
The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review
|
Narvhus, Judith A.
|
|
2003
|
86 |
1-2 |
p. 51-60
10 p.
|
artikel
|
| 17 |
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance
|
Romano, Patrizia
|
|
2003
|
86 |
1-2 |
p. 163-168
6 p.
|
artikel
|
| 18 |
Ura− host strains for genetic manipulation and heterologous expression of Torulaspora delbrueckii
|
Hernandez-Lopez, Maria Jose
|
|
2003
|
86 |
1-2 |
p. 79-86
8 p.
|
artikel
|
| 19 |
Yeast associated with spontaneous fermentations of white wines from the “Txakoli de Bizkaia” region (Basque Country, North Spain)
|
Rementeria, A.
|
|
2003
|
86 |
1-2 |
p. 201-207
7 p.
|
artikel
|
| 20 |
Yeast interactions and wine flavour
|
Fleet, Graham H.
|
|
2003
|
86 |
1-2 |
p. 11-22
12 p.
|
artikel
|
| 21 |
Yeasts as adjunct starters in matured Cheddar cheese
|
Ferreira, A.D.
|
|
2003
|
86 |
1-2 |
p. 131-140
10 p.
|
artikel
|
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