RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Bibliografía

Nitrógeno y dióxido de carbono en la preservación de alimentos frescos (productos de panadería y pastas frescas)

Bibliografía

Análisis de gases : carbono, hidrógeno, CO2, CO, N2, oxígeno

Articulo

Triple Doped Monolayer Graphene with Boron, Nitrogen, Aluminum, Silicon, Phosphorus and Sulfur

Artículo

Contribution of yeast and base wine supplementation to sparkling wine composition

Artículo

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains

Artículo

Strong shift in the diazotrophic endophytic bacterial community inhabiting rice (Oryza sativa) plants after flooding

Artículo

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.

Artículo

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Artículo

Theoretical investigation of nitrogen disubstituted corannulenes

Artículo

Sludge bed development in denitrifying reactors using different inocula-performance and microbiological aspects

Artículo

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains

Navegue los elementos (12 total)

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Nitrógeno y dióxido de carbono en la preservación de alimentos frescos (productos de panadería y pastas frescas)

Análisis de gases : carbono, hidrógeno, CO2, CO, N2, oxígeno

Triple Doped Monolayer Graphene with Boron, Nitrogen, Aluminum, Silicon, Phosphorus and Sulfur

Contribution of yeast and base wine supplementation to sparkling wine composition

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains

Strong shift in the diazotrophic endophytic bacterial community inhabiting rice (Oryza sativa) plants after flooding

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Theoretical investigation of nitrogen disubstituted corannulenes

Sludge bed development in denitrifying reactors using different inocula-performance and microbiological aspects

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains

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