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Page 1
Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation.
Front Microbiol. 2022 Jul 4;13:970418. doi: 10.3389/fmicb.2022.970418. eCollection 2022.
Front Microbiol. 2022.
PMID: 35859743
Free PMC article.
No abstract available.
Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.
Longhi SJ, Martín MC, Merín MG, Morata de Ambrosini VI.
Longhi SJ, et al. Among authors: merin mg.
Food Technol Biotechnol. 2022 Dec;60(4):556-570. doi: 10.17113/ftb.60.04.22.7777.
Food Technol Biotechnol. 2022.
PMID: 36816877
Free PMC article.
Item in Clipboard
Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity.
Merín MG, Mendoza LM, Farías ME, Morata de Ambrosini VI.
Merín MG, et al.
Int J Food Microbiol. 2011 May 27;147(2):144-8. doi: 10.1016/j.ijfoodmicro.2011.04.004. Epub 2011 Apr 13.
Int J Food Microbiol. 2011.
PMID: 21529977
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Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases.
Merín MG, Mendoza LM, Morata de Ambrosini VI.
Merín MG, et al.
J Basic Microbiol. 2014 Aug;54(8):835-42. doi: 10.1002/jobm.201200534. Epub 2013 May 17.
J Basic Microbiol. 2014.
PMID: 23686851
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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape.
Merín MG, Martín MC, Rantsiou K, Cocolin L, de Ambrosini VI.
Merín MG, et al.
Braz J Microbiol. 2015 Jul 1;46(3):815-23. doi: 10.1590/S1517-838246320140160. eCollection 2015 Jul-Sep.
Braz J Microbiol. 2015.
PMID: 26413065
Free PMC article.
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Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality.
Merín MG, Morata de Ambrosini VI.
Merín MG, et al.
Int J Food Microbiol. 2018 Nov 20;285:18-26. doi: 10.1016/j.ijfoodmicro.2018.07.003. Epub 2018 Jul 5.
Int J Food Microbiol. 2018.
PMID: 30015259
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