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Page 1
Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.
Microorganisms. 2022 Sep 27;10(10):1922. doi: 10.3390/microorganisms10101922.
Microorganisms. 2022.
PMID: 36296198
Free PMC article.
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation.
van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.
van Wyk N, et al. Among authors: semmler h.
Foods. 2023 May 10;12(10):1938. doi: 10.3390/foods12101938.
Foods. 2023.
PMID: 37238757
Free PMC article.
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Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts.
Badura J, Medić M, Wyk NV, Krause B, Semmler H, Brezina S, Pretorius IS, Rauhut D, Wallbrunn CV.
Badura J, et al. Among authors: semmler h.
Microorganisms. 2022 Dec 21;11(1):14. doi: 10.3390/microorganisms11010014.
Microorganisms. 2022.
PMID: 36677305
Free PMC article.
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The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must.
Scansani S, van Wyk N, Nader KB, Beisert B, Brezina S, Fritsch S, Semmler H, Pasch L, Pretorius IS, von Wallbrunn C, Schnell S, Rauhut D.
Scansani S, et al. Among authors: semmler h.
Int J Food Microbiol. 2022 Mar 16;365:109549. doi: 10.1016/j.ijfoodmicro.2022.109549. Epub 2022 Jan 19.
Int J Food Microbiol. 2022.
PMID: 35074659
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The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae.
Scansani S, Rauhut D, Brezina S, Semmler H, Benito S.
Scansani S, et al. Among authors: semmler h.
Foods. 2020 Oct 9;9(10):1423. doi: 10.3390/foods9101423.
Foods. 2020.
PMID: 33050127
Free PMC article.
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