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Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening.
Alfonzo A, Sicard D, Di Miceli G, Guezenec S, Settanni L. Alfonzo A, et al. Food Microbiol. 2021 Apr;94:103666. doi: 10.1016/j.fm.2020.103666. Epub 2020 Oct 24. Food Microbiol. 2021. PMID: 33279089
The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Naganishia albida, Vishniacozyma dimennae (118 mL each), and Candida parapsilosis (102 mL). The weight losses were variable, depending on the …
The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Na …
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat.
Ruisi P, Ingraffia R, Urso V, Giambalvo D, Alfonzo A, Corona O, Settanni L, Frenda AS. Ruisi P, et al. Food Res Int. 2021 Feb;140:110029. doi: 10.1016/j.foodres.2020.110029. Epub 2020 Dec 18. Food Res Int. 2021. PMID: 33648257
All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). ...
All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative c …
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
Francesca N, Gaglio R, Matraxia M, Naselli V, Prestianni R, Settanni L, Badalamenti N, Columba P, Bruno M, Maggio A, Alfonzo A, Moschetti G. Francesca N, et al. Food Microbiol. 2022 Jun;104:103968. doi: 10.1016/j.fm.2021.103968. Epub 2021 Dec 15. Food Microbiol. 2022. PMID: 35287797
Based on chemical, microbiological and technological data, from a total of 91 strains three S. cerevisae were selected for further testing to produce FHP at laboratory scale level. ...The results obtained in this work demonstrate that the selected S. cerevisiae stra …
Based on chemical, microbiological and technological data, from a total of 91 strains three S. cerevisae were selected for further te …
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.
Pirrone A, Prestianni R, Naselli V, Todaro A, Farina V, Tinebra I, Raffaele G, Badalamenti N, Maggio A, Gaglio R, Settanni L, Bruno M, Moschetti G, Alfonzo A, Francesca N. Pirrone A, et al. Int J Food Microbiol. 2022 Oct 16;379:109868. doi: 10.1016/j.ijfoodmicro.2022.109868. Epub 2022 Aug 2. Int J Food Microbiol. 2022. PMID: 35961159
Loquat juice was added at the end of primary alcoholic fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. ...The beers produced …
Loquat juice was added at the end of primary alcoholic fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars …