Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 101

1.

Mead production: tradition versus modernity.

Ramalhosa E, Gomes T, Pereira AP, Dias T, Estevinho LM.

Adv Food Nutr Res. 2011;63:101-18. doi: 10.1016/B978-0-12-384927-4.00004-X. Review.

PMID:
21867893
2.

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A.

Int J Food Microbiol. 2010 Nov 15;144(1):193-8. doi: 10.1016/j.ijfoodmicro.2010.09.016. Epub 2010 Sep 24.

PMID:
20937538
3.

Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.

Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM.

Food Chem Toxicol. 2009 Aug;47(8):2057-63. doi: 10.1016/j.fct.2009.05.028. Epub 2009 May 27.

PMID:
19481129
4.

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A.

Food Microbiol. 2013 Feb;33(1):114-23. doi: 10.1016/j.fm.2012.09.006. Epub 2012 Sep 25.

PMID:
23122509
5.

Developments in the fermentation process and quality improvement strategies for mead production.

Iglesias A, Pascoal A, Choupina AB, Carvalho CA, Feás X, Estevinho LM.

Molecules. 2014 Aug 19;19(8):12577-90. doi: 10.3390/molecules190812577. Review.

6.

Optimization of mead production using response surface methodology.

Gomes T, Barradas C, Dias T, Verdial J, Morais JS, Ramalhosa E, Estevinho LM.

Food Chem Toxicol. 2013 Sep;59:680-6. doi: 10.1016/j.fct.2013.06.034. Epub 2013 Jul 13.

PMID:
23856495
7.

Effect of heat treatment and storage conditions on mead composition.

Kahoun D, Řezková S, Královský J.

Food Chem. 2017 Mar 15;219:357-363. doi: 10.1016/j.foodchem.2016.09.161. Epub 2016 Sep 28.

PMID:
27765238
8.

Quality evaluation of honey harvested from selected areas in Tanzania with special emphasis on hydroxymethyl furfural (HMF) levels.

Gidamis AB, Chove BE, Shayo NB, Nnko SA, Bangu NT.

Plant Foods Hum Nutr. 2004 Summer;59(3):129-32.

PMID:
15678719
9.

The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry.

Juan C, Jianquan K, Junni T, Zijian C, Ji L.

J Food Sci. 2012 Apr;77(4):C430-6. doi: 10.1111/j.1750-3841.2011.02593.x. Epub 2012 Feb 21.

PMID:
22352465
10.

High performance liquid chromatography of furfural and hydroxymethylfurfural in spirits and honey.

Jeuring HJ, Kuppers FJ.

J Assoc Off Anal Chem. 1980 Nov;63(6):1215-8.

PMID:
7451383
11.

Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study.

Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Soccol CR.

Food Sci Technol Int. 2016 Dec;22(8):732-742. Epub 2016 Apr 26.

PMID:
27118768
12.

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

Duarte WF, Amorim JC, Lago Lde A, Dias DR, Schwan RF.

J Food Sci. 2011 Jun-Jul;76(5):C782-90. doi: 10.1111/j.1750-3841.2011.02169.x. Epub 2011 May 9.

PMID:
22417427
13.

Vitamin C and sugar levels as simple markers for discriminating Spanish honey sources.

León-Ruiz V, Vera S, González-Porto AV, San Andrés MP.

J Food Sci. 2011 Apr;76(3):C356-61. doi: 10.1111/j.1750-3841.2011.02041.x. Epub 2011 Mar 14.

PMID:
21535800
14.

Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera.

Moniruzzaman M, Khalil MI, Sulaiman SA, Gan SH.

BMC Complement Altern Med. 2013 Feb 23;13:43. doi: 10.1186/1472-6882-13-43.

15.

Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.

Hernández-Cortés G, Córdova-López JA, Herrera-López EJ, Morán-Marroquín GA, Valle-Rodríguez JO, Díaz-Montaño DM.

J Sci Food Agric. 2010 Jul;90(9):1423-8. doi: 10.1002/jsfa.3957.

PMID:
20549792
16.

Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation.

González-Robles IW, Estarrón-Espinosa M, Díaz-Montaño DM.

Antonie Van Leeuwenhoek. 2015 Sep;108(3):525-36. doi: 10.1007/s10482-015-0506-3. Epub 2015 Jun 25.

PMID:
26108494
17.

Significance of nonaromatic organic acids in honey.

Mato I, Huidobro JF, Simal-Lozano J, Sancho MT.

J Food Prot. 2003 Dec;66(12):2371-6. Review.

PMID:
14672241
18.

Physicochemical properties of the Harenna forest honey, Bale, Ethiopia.

Belay A, Solomon WK, Bultossa G, Adgaba N, Melaku S.

Food Chem. 2013 Dec 15;141(4):3386-92. doi: 10.1016/j.foodchem.2013.06.035. Epub 2013 Jun 18.

PMID:
23993497
19.

Production and composition of cider spirits distilled in "alquitara".

Madrera RR, Valles BS, Hevia AG, Fernandez OG, Tascón NF, Alonso JJ.

J Agric Food Chem. 2006 Dec 27;54(26):9992-7.

PMID:
17177532
20.

Honey: Chemical composition, stability and authenticity.

da Silva PM, Gauche C, Gonzaga LV, Costa AC, Fett R.

Food Chem. 2016 Apr 1;196:309-23. doi: 10.1016/j.foodchem.2015.09.051. Epub 2015 Sep 16. Review.

PMID:
26593496

Supplemental Content

Support Center