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Page 1
Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
Food Microbiol. 2010 May;27(3):418-24. doi: 10.1016/j.fm.2009.12.005. Epub 2009 Dec 23.
Food Microbiol. 2010.
PMID: 20227608
Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale.
Kucharczyk K, Żyła K, Tuszyński T.
Kucharczyk K, et al. Among authors: tuszynski t.
Foods. 2020 Aug 3;9(8):1043. doi: 10.3390/foods9081043.
Foods. 2020.
PMID: 32756312
Free PMC article.
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Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
Satora P, Tarko T, Duda-Chodak A, Sroka P, Tuszyński T, Czepielik M.
Satora P, et al. Among authors: tuszynski t.
J Agric Food Chem. 2009 Dec 9;57(23):11209-17. doi: 10.1021/jf9025053.
J Agric Food Chem. 2009.
PMID: 19911770
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The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples.
Satora P, Sroka P, Duda-Chodak A, Tarko T, Tuszyński T.
Satora P, et al. Among authors: tuszynski t.
Food Chem. 2008 Nov 15;111(2):513-9. doi: 10.1016/j.foodchem.2008.04.007. Epub 2008 Apr 8.
Food Chem. 2008.
PMID: 26047459
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Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards.
Drozdz I, Makarewicz M, Tuszyński T.
Drozdz I, et al. Among authors: tuszynski t.
Pol J Microbiol. 2013;62(3):331-4.
Pol J Microbiol. 2013.
PMID: 24459842
Free article.
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Antioxidant activity of apples--an impact of maturity stage and fruit part.
Duda-Chodak A, Tarko T, Tuszyński T.
Duda-Chodak A, et al. Among authors: tuszynski t.
Acta Sci Pol Technol Aliment. 2011 Oct-Dec;10(4):443-54.
Acta Sci Pol Technol Aliment. 2011.
PMID: 22230926
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