| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1.] A. Mendes-Ferreira et al., “Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation,” Appl. Environ.Microbiol., vol. 73, no. 16, pp. 5363–5369, 2007 |
Sách, tạp chí |
| Tiêu đề: |
et al.", “Saccharomyces cerevisiae signature genes forpredicting nitrogen deficiency during alcoholic fermentation,” "Appl. Environ."Microbiol |
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| [2]. Chul-HoLee et al., “Anti-Atherogenic Effect of Citrus Flavonoids, Naringin and Naringenin, Associated with Hepatic ACAT and Aortic VCAM-1 and MCP-1 in High Cholesterol-Fed Rabbits”, Biochemical and Biophysical Research Communications, vol. 284, no. 3, pp. 681-688, Jun 2001 |
Sách, tạp chí |
| Tiêu đề: |
Anti-Atherogenic Effect of Citrus Flavonoids, Naringin andNaringenin, Associated with Hepatic ACAT and Aortic VCAM-1 and MCP-1 in HighCholesterol-Fed Rabbits |
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| [3]. Dante G. Guadagni et al., “Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness”, Science of food and agriculture, vol. 24, pp. 1277–1288, Oct 1973 |
Sách, tạp chí |
| Tiêu đề: |
Effect of some citrus juice constituents on tastethresholds for limonin and naringin bitterness |
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| [4]. Demonty et al., “The citrus flavonoids hesperidin and naringin do not affect serum cholesterol in moderately hypercholesterolemic men and women,” J. Nutr., vol. 140, no.9, pp. 1615–1620, 2010 |
Sách, tạp chí |
| Tiêu đề: |
The citrus flavonoids hesperidin and naringin do not affect serumcholesterol in moderately hypercholesterolemic men and women |
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| [5]. D. Jang et al., “Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products,” Food Chemistry, vol. 118, no. 3, pp. 554–558, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck)and its ethanolic and acetified fermentation products |
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| [6]. D. J. Mabberley, “A classification for edible Citrus (Rutaceae),” Telopea, vol. 7, no. 2, pp. 167–172, 1997 |
Sách, tạp chí |
| Tiêu đề: |
A classification for edible Citrus (Rutaceae) |
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| [7]. DiegoTorrea et al., “Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast”, Food Chemistry, vol. 127, pp. 1072-1083, Aug 2011 |
Sách, tạp chí |
| Tiêu đề: |
Comparison of inorganic and organic nitrogensupplementation of grape juice – Effect on volatile composition and aroma profile of aChardonnay wine fermented with Saccharomyces cerevisiae yeast |
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| [8]. E. Belajova and M.Suhaj, “Determination of phenolic constituents in citrusjuices:Method of high performance liquid chromatography”, Food Chemistry, vol. 86, pp |
Sách, tạp chí |
| Tiêu đề: |
Determination of phenolic constituents in citrusjuices:Method of high performance liquid chromatography |
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| [9]. Gemma Beltran et al., “Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds”, International Journal of Food Microbiology, vol. 121, pp. 169-177, Jan 2008 |
Sách, tạp chí |
| Tiêu đề: |
Effect of fermentation temperature and culture media onthe yeast lipid composition and wine volatile compounds |
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| [10]. G. H. Fleet, “Growth of yeasts during wine fermentations,” J. Wine Res., vol. 1, no. 3, pp. 211–223, 1990 |
Sách, tạp chí |
| Tiêu đề: |
Growth of yeasts during wine fermentations |
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| [11]. G. J. Soleas et al., “Wine as a biological fluid: history, production, and role in disease prevention,” Journal Clin Lab Analysis, vol. 11, no. 5, pp. 287–313, 1997 |
Sách, tạp chí |
| Tiêu đề: |
Wine as a biological fluid: history, production, and role indisease prevention |
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| [12]. G. L. Main and J. R. Morris, “Color of Seyval blanc Juice and Wine as Affected by Juice Fining and Bentonite Fining During Fermentation”,American Journal of Enology and Viticulture, vol. 45, pp. 417–422, Jan 1994 |
Sách, tạp chí |
| Tiêu đề: |
Color of Seyval blanc Juice and Wine as Affected byJuice Fining and Bentonite Fining During Fermentation |
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| [13]. G.M. Heard and G.H. Fleet, “The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice”, Journal of Applied Bacteriology banner, vol. 65, pp. 23-28, Jul 1988 |
Sách, tạp chí |
| Tiêu đề: |
The effects of temperature and pH on the growth ofyeast species during the fermentation of grape juice |
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| [14]. HasimKelebek et al., “HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan”, Microchemical Journal, vol. 91, pp. 187-192, Mar 2009 |
Sách, tạp chí |
| Tiêu đề: |
HPLC determination of organic acids, sugars, phenoliccompositions and antioxidant capacity of orange juice and orange wine made from aTurkish cv. Kozan |
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| [15]. HasimKelebek, “Sugars, organic acids, phenolic compositions and antioxidant activity of Grapefruit (Citrus paradisi) cultivars grown in Turkey”, Industrial Crops and Products,vol. 32, pp. 269-274, Nov 2010 |
Sách, tạp chí |
| Tiêu đề: |
Sugars, organic acids, phenolic compositions and antioxidantactivity of Grapefruit (Citrus paradisi) cultivars grown in Turkey |
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| [16]. H. Erten and H. Tanguler, “Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation”, Applied Microbiology, vol. 50, pp. 474-479, May 2010 |
Sách, tạp chí |
| Tiêu đề: |
Influence of Williopsis saturnus yeasts in combinationwith Saccharomyces cerevisiae on wine fermentation |
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| [17]. Herrero et al., “The effect of SO 2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation,” Jjournal Agric Food Chemistry, vol. 51, no. 11, pp. 3455–3459, 2003 |
Sách, tạp chí |
| Tiêu đề: |
The effect of SO2 on the production of ethanol, acetaldehyde,organic acids, and flavor volatiles during industrial cider fermentation |
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| [18]. Homma et al., “Yeast gene expression during growth at low temperature,”Cryobiology, vol. 46, no. 3, pp. 230–237, 2003 |
Sách, tạp chí |
| Tiêu đề: |
Yeast gene expression during growth at low temperature |
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| [19]. Hồ Thị Ngân Hà, “Nghiên cứu quá trình cố định nấm men Saccharomyces cerevisiae trên vỏ bưởi và ứng dụng trong lên men rượu vang bưởi”, trường Đại học An Giang, 2015 |
Sách, tạp chí |
| Tiêu đề: |
Nghiên cứu quá trình cố định nấm men Saccharomycescerevisiae trên vỏ bưởi và ứng dụng trong lên men rượu vang bưởi |
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| [20]. I. Herskowitz, “Life cycle of the budding yeast Saccharomyces cerevisiae.,”Microbiol. Rev., vol. 52, no. 4, p. 536, 1988 |
Sách, tạp chí |
| Tiêu đề: |
Life cycle of the budding yeast Saccharomyces cerevisiae |
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