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内部出版物
Wiley电子期刊(1)
SpringerLink电子期刊(5)
Elsevier电子期刊(8)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
8
条,耗时:0.0309852 秒
在所有数据库中总计命中:
17
条
1.
Taking Advantage of Natural Biodiversity for Wine Making: The WILDWINE Project
作者:
Albert Mas
;
albert.mas08@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Beatriz Padilla
;
Braulio Esteve-Zarzoso
;
Gemma
Beltran
;
Cristina Reguant
;
Albert Bordons
关键词:
Terroir
;
Yeast
;
Lactic acid Bacteria
刊名:Agriculture and Agricultural Science Procedia
出版年:2016
2.
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
作者:
Gemma
Beltran
;
Maite Novo
;
José
;
M. Guillamó
n ;
Albert Mas
;
Nicolas Rozè
s
关键词:
Fatty acid
;
Sterol
;
Phospholipid
;
Low temperature
;
Aromatic compounds
;
Grape must
刊名:International Journal of Food Microbiology
出版年:2008
3.
Acid trehalase in yeasts and filamentous fungi: Localization, regulation and physiological function
作者:
Parrou
;
Jean Luc
;
Jules
;
Matthieu
;
Beltran
;
Gemma
;
Fran??ois
;
Jean
关键词:
Trehalose
;
Trehalase
;
Trehalose transport
;
Secretion
;
Fungi
;
Saccharomyces cerevisiae
刊名:FEMS Yeast Research
出版年:2005
4.
Nitrogen catabolite repression in
Saccharomyces cerevisiae
during wine fermentations
作者:
Beltran
;
Gemma
;
Novo
;
Maite
;
Rozè
s ;
Nicolas
;
Mas
;
Albert
;
Guillamó
n ;
José
;
M.
关键词:
Wine yeast
;
Alcoholic fermentation
;
Nitrogen consumption
;
Ammonium
;
Amino acids
;
GAP1
;
MEP genes
;
CNC
;
control synthetic grape must
;
HNC
;
high-nitrogen content
;
LNC
;
low-nitrogen content
;
LNC-aas
;
with amino acids as N-source
;
LNC-NH4
;
with ammonium as N-
刊名:FEMS Yeast Research
出版年:2004
5.
Effect of the nitrogen source on the fatty acid composition of
Saccharomyces cerevisiae
作者:
Torija
;
Marí
;
a Jesú
s ;
Beltran
;
Gemma
;
Novo
;
Maite
;
Poblet
;
Montse
;
Rozè
s ;
Nicolas
;
et. al.
关键词:
MCFA
;
Medium-chain fatty acids. These include C8
0 ;
C10
;
0 and C12
0 ;
SFA
;
Long-chain saturated fatty acids. These include C14
0 ;
C16
;
0 and C18
0 ;
UFA
;
Unsaturated fatty acids. These include C14
1 ;
C16
;
1 and C18
1 ;
CL
;
Mean fatty acid chain length
;
Fatty a
刊名:Food Microbiology
出版年:2003
6.
Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
作者:
Novo
;
Maria Teresa
;
Beltran
;
Gemma
;
Torija
;
Marí
;
a Jesú
s ;
Poblet
;
Montserrat
;
et. al.
关键词:
Saccharomyces cerevisiae
;
Dry yeast
;
Rehydration
;
Trehalose
;
Glycogen
刊名:International Journal of Food Microbiology
出版年:2003
7.
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
作者:
Torija
;
Marí
;
a Jesú
s ;
Beltran
;
Gemma
;
Novo
;
Maite
;
Poblet
;
Montse
;
Guillamó
n ;
José
;
Manuel
;
et. al.
关键词:
Saccharomyces cerevisiae
;
Saccharomyces bayanus
;
Wine aroma
;
Low temperature fermentations
刊名:International Journal of Food Microbiology
出版年:2003
8.
Analysis of yeast populations during alcoholic fermentation: A six year follow-up study
作者:
Gemma
Beltran
;
Maria Jesú
;
s Torija
;
Maite Novo
;
Noemí
;
Ferrer
;
Montserrat Poblet
;
José
;
M. Guillamó
n ;
Nicolas Rozè
;
s
;
Albert Mas
关键词:
wine yeast
;
Saccharomyces cerevisiae
;
Hanseniaspora uvarum
;
Candida stellata
刊名:Systematic and Applied Microbiology
出版年:2002
1
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